- 750g/1lb 10oz greengages, stones removed, cut into quarters
- 270g/9½oz caster sugar
- 5 egg whites
- 150g/5½oz icing sugar
- 300ml/10fl oz double cream
- 1 vanilla pod, split in half lengthways, seeds scraped out
- Preheat the oven to 100C/80C Fan/Gas ¼.
- In a saucepan, heat the greengages with 2 tablespoons water and 120g/4¼oz of the caster sugar over a medium heat for 15-20 minutes, stirring occasionally, until the greengages have broken down and are coated in a sticky syrup. Remove the pan from the heat and set aside to cool completely.
- Whisk the egg whites in a clean bowl using an electric whisk until soft peaks form when the whisk is removed. Add the remaining 150g/5½oz caster sugar and whisk again until stiff peaks form when the whisk is removed.
- Sift in the icing sugar and continue to whisk the egg whites until the mixture is really stiff, glossy and resembles shaving foam.
- Line a baking tray with baking paper or silicone, dabbing a dot of meringue mixture in each corner to stick the paper to the tray.
- Carefully fold half of the cooled greengage mixture into the beaten egg whites until you have created a ripple effect. Spoon eight large dollops of meringue mixture onto the baking tray, leaving a gap between each.
- Bake the meringues in the oven for 2 hours, then turn the oven off and open the door slightly (propping it open with a wooden spoon is a good trick). Leave the meringues to cool completely in the oven.
- Meanwhile, whisk the double cream with the vanilla seeds until soft peaks form when the whisk is removed.
- To serve, spread a circle of the reserved greengage mixture in the centre of each plate. Place one meringue on top and spoon over the whipped cream. Top with a second meringue, then spoon over more greengages. Serve immediately.