Plum Meringue

Prepare the Base:

• In a clean dry pan, over medium heat, toast the almond slivers until golden.

• Transfer the toasted almonds to an oven proof baking dish (around 8-inch round or similar size), lining the bottom of the dish with them in an even layer.

Prepare the Plum filling:

• Preheat your oven to 180°C (350°F).

• In a medium saucepan, combine the halved plums, sugar, cinnamon, nutmeg, ginger, lemon juice, and cornstarch. Stir until the plums are evenly coated.

• Cook the mixture over medium heat until the plums start to soften and the mixture thickens, about 5-7 minutes. Stir occasionally to prevent sticking.

• Once done, transfer the plum filling to the baking dish and spread it out evenly over the almonds.

Swiss Meringue:

Lets start by learning a little bit about Swiss Meringue.

Swiss meringue is called "Swiss" because of the specific technique used to make it, which is believed to have originated or been popularized in Switzerland. This method differs from other types of meringue, like French or Italian, in how the egg whites and sugar are combined and treated.

Key Characteristics of Swiss Meringue:

1. Heating Process:

   • In Swiss meringue, the egg whites and sugar are gently heated together over a double boiler until the sugar dissolves completely and the mixture reaches a safe temperature (around 70°C or 160°F). This heating process partially cooks the egg whites, giving the meringue its unique stability.

2. Stability:

   • The heating process also helps create a more stable meringue that is less prone to weeping or collapsing. This makes Swiss meringue ideal for applications where you want a firm yet silky texture, like buttercream frosting, toppings for tarts, or as a base for baking.

3. Texture:

   • The final texture of Swiss meringue is smooth, glossy, and more dense compared to French meringue. It holds its shape well, making it excellent for piping or creating decorative elements.

In contrast:

• French Meringue is the simplest method, where sugar is gradually added to beaten egg whites, and it’s often used for folding into batters or baking as crisp meringue cookies.

• Italian Meringue involves pouring hot sugar syrup into beaten egg whites, resulting in the most stable meringue, often used for buttercream or as a base for meringue pies.

Each type of meringue has its own strengths and best uses, with Swiss meringue being particularly prized for its balance of stability and smooth texture.

Why Cornstarch Isn’t Needed:

• Heating Process: In Swiss meringue, the sugar and egg whites are gently heated together before being whipped. This process helps stabilize the meringue and gives it a smooth, glossy texture.

• Firmness: The heating also helps the sugar dissolve completely, leading to a more stable meringue that holds its shape well when baked.

When to Consider Adding Cornstarch:

• If you are looking to achieve a particularly crisp exterior, you might consider adding a small amount of cornstarch (about 1 tsp) to the meringue after whipping. However, this is not standard for Swiss meringue and is more often used in Pavlova recipes.

Make Swiss Meringue:

• Combine the egg whites and sugar in a heatproof bowl over a pot of simmering water (double boiler method).

• Stir constantly until the sugar dissolves completely and the mixture reaches about 70°C (160°F).

• Remove from heat and whisk the mixture until stiff, glossy peaks form.

Assemble the Dessert:

• Spoon the meringue over the warm plum filling, spreading it out to cover the plums completely. Use the back of a spoon to create some peaks on the meringue for a decorative effect.

Bake:

• Place the baking dish in the oven and bake for 15-20 minutes, or until the meringue is golden brown.

Cool and Serve:

• Allow the dessert to cool slightly before serving. Serve warm or at room temperature.

Tips:

• For extra flavor, you can add a splash of brandy or almond extract to the plum filling.

• This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

  
  

Tip:

You can use the broiler to brown the peaks of your Swiss meringue more quickly. This technique is especially useful if you want to achieve a beautifully caramelized and golden-brown top without over-baking the meringue or the filling beneath it. However, there are a few tips to keep in mind to ensure the best results:

How to Broil the Meringue:

Preheat the Broiler:

Turn on your oven’s broiler setting and let it preheat for a few minutes. Most broilers are very hot, so this step is important for even browning.

Position the Dessert:

Place the dessert on the middle or top rack of the oven, about 6-8 inches (15-20 cm) away from the broiler element. If it's too close, the meringue can brown too quickly and even burn.

Keep a Close Watch:

Broiling happens quickly, usually within 1-2 minutes. Keep the oven door slightly ajar and watch the meringue closely. The peaks will start to brown and caramelize quickly, so be ready to pull it out as soon as you achieve the desired color.

Rotate if Necessary:

If your broiler doesn’t heat evenly, you may need to rotate the dish halfway through to ensure all areas of the meringue are browned evenly.

Cool Before Serving:

After broiling, let the dessert cool for a few minutes to allow the meringue to set slightly before serving.

Prevent Burning: The broiler is very intense, so it’s easy to go from perfectly golden to burnt if you’re not careful. Stay vigilant during this step.

Achieve Even Browning: For more control, you can also use a kitchen torch to brown the meringue if you have one. This allows you to precisely caramelize the peaks without using the oven's broiler.