Food & Cooking Recipes Dessert & Treats Recipes Sugar Plum Fairy Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 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. Ingredients Swiss Meringue for Sugar Plum Fairy 6 ounces plum jam 1 pint raspberries 1 large egg white ½ cup superfine sugar 2 cups heavy cream Spun Sugar for Sugar Plum Fairy Directions 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. Cook's Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print