Plum Meringue Pie recipe
information
175 Calories per serving
ingredients
12 medium dessert plums, halved and stoned
5 tablespoons water
artificial sweetener
2 egg whites
pinch of cream of tartar
6 tablespoons caster sugar
2 digestive biscuits, crushed
5 tablespoons water
artificial sweetener
2 egg whites
pinch of cream of tartar
6 tablespoons caster sugar
2 digestive biscuits, crushed
method
1. Gently heat the plums and water in a saucepan; cover and simmer very gently until the plums are just cooked but still retain their shape.
2. Sweeten to taste with artificial sweetener and transfer to a deep ovenproof dish no more than 6 1/2 inches (16.5 cm) in diameter.
3. Whisk the egg whites and cream of tartar until peaking; gradually add the sugar, two tablespoons at a time and whisking well after each addition, until the mixture forms peaks again.
4. Fold in the digestive crumbs.
5. Pile the digestive meringue on top of the plums and bake at Gas Mark 6, 200°C, 400°F for 15 - 20 minutes.
2. Sweeten to taste with artificial sweetener and transfer to a deep ovenproof dish no more than 6 1/2 inches (16.5 cm) in diameter.
3. Whisk the egg whites and cream of tartar until peaking; gradually add the sugar, two tablespoons at a time and whisking well after each addition, until the mixture forms peaks again.
4. Fold in the digestive crumbs.
5. Pile the digestive meringue on top of the plums and bake at Gas Mark 6, 200°C, 400°F for 15 - 20 minutes.
serving amount
serves 4
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