Description
Plum Meringue Pots are a delightful dessert featuring soft, spiced plums cooked to a fragrant compote and topped with light, fluffy meringue. Baked until golden, these individual pots combine tangy fruitiness with sweet crisp meringue, perfect for an elegant and simple finish to any meal.
Ingredients
Scale
Plum Compote
- 4 ripe plums, pitted and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Meringue
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- A pinch of cream of tartar (optional, for stability)
Instructions
- Prepare the Plum Compote: In a saucepan, combine the sliced plums, 1/4 cup sugar, lemon juice, and 1/2 teaspoon vanilla extract. Add ground cinnamon if desired. Cook over medium heat for 5-7 minutes until the plums soften and release their juices, forming a fragrant compote.
- Portion the Compote: Divide the warm plum mixture evenly between 4 individual oven-safe pots or ramekins, ensuring the fruit is spread evenly across the bottom.
- Whip the Egg Whites: In a clean, grease-free bowl, begin beating the egg whites on medium speed until they become frothy. Gradually add the remaining 1/2 cup sugar one tablespoon at a time while continuing to beat to form stiff, glossy peaks. Add vanilla extract and cream of tartar if using to stabilize the meringue.
- Top with Meringue: Spoon or pipe the meringue over each pot, making sure to completely cover the plum compote to prevent weeping during baking.
- Bake the Pots: Place the pots on a baking tray and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is set and golden brown on top.
- Cool and Serve: Remove from the oven and let cool slightly. Serve the plum meringue pots warm or at room temperature for the best flavor and texture experience.
Notes
- For extra flavor, you can sprinkle a pinch of cinnamon into the plum compote while cooking.
- Make sure your mixing bowl and beaters are completely clean and dry before whipping egg whites to achieve maximum volume.
- Serve the pots shortly after baking to enjoy the contrast between warm plums and crisp meringue.
- If desired, use a kitchen torch to brown the meringue instead of baking for a golden finish.
