Ingredients
Swiss Meringue for Sugar Plum Fairy
6 ounces plum jam
1 pint raspberries
1 large egg white
1/2 cup superfine sugar
2 cups heavy cream
Spun Sugar for Sugar Plum Fairy
Preparation
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.
