Meringues are a timeless dessert that everyone should know how to make. Chef Michel Roux shows how with this easy-to-make recipe from "Desserts."



Ingredient Checklist


Instructions Checklist
  • Using a small knife, remove the pits from plums without cutting plums entirely in half. Place plums in a medium heatproof bowl. Bring stock syrup and bay leaves to a boil in a small saucepan over medium heat. Immediately pour syrup over plums and let cool completely.

  • Preheat oven to 250 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. With the mixer on low, slowly add superfine sugar; increase speed and continue whisking until firm peaks form. Add confectioners' sugar and beat until meringue is smooth and shiny and stiff peaks form, 6 to 8 minutes.

  • Drain plums and pat dry with paper towels, removing as much syrup as possible. Gently fold plums into meringue mixture.

  • Using two large spoons, scoop one-quarter of the meringue mixture and pass it between both spoons to form a rounded oval shape; transfer to prepared baking sheet. Repeat process with remaining meringue. Transfer to oven and bake for 2 hours.

  • Cool meringues slightly on baking sheet; carefully transfer to a wire rack and let cool completely in a dry place before serving.

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
I have made this recipe several times. I have used sliced,fresh strawberries and most recently used diced peaches (with the skin left on). They are so easy and delicious. I love making Martha's recipes as they always turn out beautifully. BTW, I drained the fruit and then pressed it between several sheets of paper towels.