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- 1 1/2 pounds plums, halved, pitted, sliced 1/4-inch thick
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- 1 1/2 cups chilled créme fraîche
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. DO AHEAD Can be made 1 day ahead. Transfer to bowl. Cover and chill.
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.
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. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
Beat crème fraîche and sugar in medium bowl until peaks form. Refrigerate up to 2 hours.
Place meringues on plates. Spoon plum mixture into center depression. Spoon topping and any plum juices over.