Plum meringue


  • Fresh plums - 200 g;
  • Chicken eggs - 10 pcs;
  • Lemon - 1 fruit;
  • Powdered sugar - 360 g;
  • Vanilla sugar - 1 package;
  • Granulated sugar - 200 g


  1. In a deep bowl, break and strain the required number of eggs. Be careful to separate the yolks from the whites. In the event that even a drop of yolk gets to the squirrels, the meringue will not succeed, therefore each egg is best to first beat each egg in a separate bowl and then shift it to the other proteins.
  2. Pour almost all the icing sugar in the bowl with the whites, leave a little for decoration. Mixer to beat the protein mixture until a homogeneous maximum air consistency.
  3. Well wash plum, each carefully remove the bones.
  4. Put the processed berries into a saucepan, add a small amount of cold water. Syrup to cook on medium heat for about 15 minutes, stirring regularly, so as not to burn.
  5. Remove the cooked plum mixture from the heat, cool and strain through a fine sieve. Pour syrup into a saucepan, and in the other container pereteret berries, and add sugar.
  6. Crushed berry puree send stew on medium heat, stirring regularly. Hold about 8 minutes.
  7. Ready berry syrup to cool well until thick.
  8. In a mixture of proteins and icing sugar, gently pour the cold plum mixture, do not mix everything thoroughly, otherwise the proteins will fall.
  9. Pre-grease the parchment paper with vegetable oil and lay out on a sheet for baking. Lay out small slides on the form one by one with a tablespoon, leave 3-4 cm between each other.
  10. Send in preheated to 180 degrees oven for a maximum of 6 minutes. At the end of the finished dessert sprinkle with powdered sugar.

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