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1
To make the plums:
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2
Mix together plums, sugar, lemon juice and cardamon seeds in large skillet, stir well.
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3
Cover and cook over medium-high heat until sugar dissolves, stirring often, 4 to 6 minutes.
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4
Uncover and cook until plums are tender but still hold shape, stirring once or twice, 2 to 4 minutes longer, cool to room temperature.
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5
It can be made 1 day in advance.
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6
Transfer to bowl.
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7
Cover and and refrigerate.
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8
To make the meringues:
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9
Preheat oven to 350F.
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10
Line large baking sheet with parchment paper.
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11
Add egg whites in large bowl with an electric mixer.
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12
Add cream of tartar.
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13
Continue beating until soft peaks form.
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14
Slowly add sugar, beating until egg whites are thick and resemble marshmallow creme, 4 to 6 minutes.
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15
Beat in cornstarch, vinegar, vanilla, and cardamom.
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16
Drop meringue onto prepared sheet in 6 mounds, spaced 2 1/2 inches to 3 inches apart.
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17
Using back of spoon, make depression in center of each.
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18
Put meringues in oven.
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19
Immediately reduce temperature to 250F.
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20
Bake until meringues are dry outside (but centers remain soft) and pale straw color and lift easily from parchment, about 50 minutes.
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21
Cool on sheet on rack.
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22
It can be made 8 hours ahead and stand at room temperature.
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23
To make the topping:
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24
Beat creme fraiche and sugar in medium bowl until peaks form.
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25
Refrigerate up to 2 hours.
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26
Arrange meringues on plates.
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27
Add plum mixture into center depression with a spoon.
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28
Spoon topping and any left plum juices over.
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29
Serve.
