Decorated with spun sugar, this fruit-filled meringue dessert is as airy and elegant as its namesake. Check for doneness when baking meringue. Times vary dramatically with humidity.
Preheat oven to 200 degrees. Line two baking sheets with parchment; trace six circles measuring 3 inches in diameter on each. Turn paper over so ink is face down.
Place meringue in an 18-inch pastry bag fitted with a jumbo star tip (Ateco #824). Pipe meringue into disks filling the circles, starting at center and working outward in a spiral. Pipe two more layers around edge, forming a bowl.
Bake 1 hour, until meringue is set and no longer tacky. Reduce heat to 175 degrees. Bake until meringue is completely dry and crisp but not at all brown, 1 hour or more. Remove from oven; store in an airtight container until ready to use, up to 2 days.
Place jam in pan over low heat. Cook until liquid, about 5 minutes. Pass through fine strainer; discard solids. Place jam in an airtight container until ready to use.
Using a small brush, lightly coat berries with egg white. Sprinkle with superfine sugar until well coated, shaking off excess.
In bowl of electric mixer, whip cream to soft peaks. Add jam; fold in, using rubber spatula. Place meringue bowls in jumbo paper cupcake liners set on plates. Spoon plum mixture into meringues; top with berries and spun sugar. Serve immediately.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.