Brown sugar & walnut meringue with roasted cinnamon plums

SERVES 8-10

What to do with all the egg whites you’ll have left after making the next two recipes? Make this exquisite brown sugar meringue, of course! The tartness of roasted plums is a fabulous foil for the sweetness of this Christmas favourite.

6 egg whites

200g caster sugar

2 heaped tbsp brown sugar

1 tbsp cornflour

2 tsp malt or white vinegar

¼ cup walnut pieces, toasted TOPPING

6- 8 fresh plums (or use

canned black doris)

¼ cup water

4 tbsp brown sugar

½ tsp cinnamon

300ml cream, softly whipped

1 cup store- bought custard

3 tbsp caster sugar

Store- bought chocolate stars and a few pinches of cinnamon to decorate

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 In a mixer, whisk the egg whites until soft-peak stage. Add the sugars, a few tablespoons at a time, while still whisking. Beat until glossy, stiff peaks form – about 5-7 minutes. Fold in the cornflour, vinegar and walnut pieces. Spoon onto a baking sheet – I like a rectangle as it’s easy to serve, but feel free to go for another shape.

3 Place in the oven and reduce temperature to 150°C. Bake for 45 minutes until crispy and hollow when tapped. Turn the oven off and leave until cold.

4 Quarter the fresh plums (or halve the canned black doris). Transfer to an ovenproof dish with ¼ cup water. Sprinkle over the brown sugar and cinnamon, then bake at 180°C for 20-25 minutes or until the plums soften and a syrup forms. Cool.

5 To serve, cover the meringue with whipped cream, dollops of custard, baked plums and syrup. Decorate with stars and cinnamon.