Spiced Plum Hazelnut Meringue
Ingredients
- 5 egg whites
- 250 g caster sugar
- 100 g roasted chopped hazelnuts
- 8 plums halved and stoned
- ½ teaspoon mixed spice
- 2 tablespoons dark muscovado sugar
- juice of 1 orange
- 250 ml fat-free Greek yogurt
Instructions
- Line a baking sheet with nonstick baking paper.
- Whisk the egg whites in a large clean bowl until stiff peaks form, then add ½ tablespoon of the caster sugar at a time, whisking well between each addition, until the mixture is very thick and glossy.
- Fold in the hazelnuts.
- Spoon the meringue on to the prepared baking sheet in large dollops that join up to make a circle.
- Make a shallow dip in the centre with the back of a spoon.
- Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for 2 hours until pale golden and crisp.
- Turn off the oven and leave the meringue inside to cool completely.
- Place the plums in a heatproof dish, cut side up, and sprinkle with the mixed spice, brown sugar and orange juice.
- Cook under a preheated hot grill until bubbling and golden.
- Leave to cool slightly.
- Spoon the yogurt into the centre of the meringue and spoon over the plums to serve.
Notes & Wine Advice
For plum Eton mess,
halve, stone and cut the plums into quarters, then place in a roasting tin and sprinkle with the mixed spice, dark muscovado sugar and orange juice. Roast in a preheated oven, 180°C (350°F), Gas Mark 4 for 15–20 minutes until tender. Leave to cool, then stir in 600 g fat-free Greek yogurt and 4 crushed ready-made meringue nests. Divide between 8 bowls and serve sprinkled with 1 tablespoon chopped hazelnuts. Calories per serving 109Nutrition values
Calories: 274 kcal