Roasted Plum & Thyme Meringue Hearts

 

Ingredients

For the Main Component:

4 large egg whites, room temperature

1 cup superfine sugar

1/2 tsp cream of tartar

1/2 tsp vanilla extract

For the Secondary Component:

6 ripe red plums, halved and pitted

2 tbsp honey

4 sprigs fresh thyme

1 tbsp balsamic vinegar

For the Sauce / Layer / Topping:

1 cup heavy whipping cream

1 tbsp powdered sugar

1/2 tsp fresh thyme leaves, finely chopped

For Garnish (optional):

4 fresh thyme sprigs

1 tsp honey for drizzling

Directions

Preheat oven to 225°F and line a baking sheet with

parchment paper.

Beat egg whites and cream of tartar until soft peaks

form, then add superfine sugar one tablespoon at a time

until stiff, glossy peaks form.

Pipe or spoon the meringue into eight 3-inch heart

shapes on the parchment and bake for 90 minutes; turn

off the oven and let them cool inside for 2 hours.

Increase oven temperature to 400°F.

Place plum halves on a small roasting pan, drizzle with

honey and balsamic, and scatter thyme sprigs on top.

Roast plums for 15 to 20 minutes until softened and

caramelized, then set aside to cool.

Whip heavy cream with powdered sugar and chopped

thyme until medium peaks form.

To assemble, place a meringue heart on a plate, dollop

with thyme cream, and top with two roasted plum halves

and a drizzle of the roasting juices.