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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds plums, halved, pitted, sliced 1/4 inch thick |
1/2 cup sugar |
1 tablespoon fresh lemon juice |
1/2 teaspoon ground cardamom |
4 large egg whites |
1/4 teaspoon cream of tartar |
1 cup sugar |
2 teaspoons cornstarch |
1/2 teaspoon apple cider vinegar |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground cardamom |
1 1/2 cups chilled crème fraîche |
2 tablespoons sugar |
Directions:
1. For plums: Combine all ingredients in large skillet; toss to coat. Cover and cook over medium-high heat until sugar dissolves, stirring occasionally, about 5 minutes. Uncover and cook until plums are tender but still hold shape, stirring occasionally, about 3 minutes longer; cool to room temperature. (Can be made 1 day ahead. Transfer to bowl. Cover and chill.)
2. For meringues: Preheat oven to 350°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl 1 minute. Add cream of tartar. Continue to beat until soft peaks form. Gradually add sugar, beating until whites are thick and resemble marshmallow creme, about 5 minutes. Beat in cornstarch, vinegar, vanilla, and cardamom. Drop meringue onto prepared sheet in 6 mounds, spaced 3 inches apart. Using back of spoon, make depression in center of each.
3. Place meringues in oven. Immediately reduce temperature to 250°F. Bake until meringues are dry outside (but centers remain soft) and pale straw color and lift easily from parchment, about 50 minutes. Cool on sheet on rack. (Can be made 8 hours ahead. Let stand at room temperature.)
4. For topping: Beat crème fraîche and sugar in medium bowl until peaks form. Refrigerate up to 2 hours.
5. Place meringues on plates. Spoon plum mixture into center depression. Spoon topping and any plum juices over.
6. *Sold at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours. Refrigerate until ready to use.
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