Instructions

1. Preheat oven to 150°C. Place almonds on a baking tray and bake for 12 minutes or until toasted and light golden. Brush a baking tray with oil to lightly grease.
2. Line with non-stick baking paper. Using a plate as a guide, draw four 9cm-diameter discs on the baking paper.
3. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.
4. Use a large spoon to fold in the cornflour, vinegar and cinnamon until well combined. Divide among the prepared discs and spread to edges.
5. Make a slight indent in the centres. Bake for 35 minutes or until meringues are crisp and dry. Turn off oven.
6. Leave the meringues in the oven, with the door ajar, for 1 hour to cool completely. Meanwhile, to make the plum sauce, drain the plums, reserving the juice.
7. Transfer the plums to a bowl. Place cornflour and a little reserved plum juice in a bowl. Stir until a smooth paste forms. Stir in remaining reserved juice.
8. Transfer to a saucepan. Add sugar. Place over medium heat. Cook, stirring, until sauce boils and thickens. Stir in the kirsch and plums. Set aside to cool.
9. Divide the meringues among serving plates. Spoon the fromage frais into the centre of each meringue.
10. Top with the plums and drizzle over the syrup. Sprinkle with almonds and dust with icing sugar, if desired, to serve.