Low-sugar mini plum pavlovas

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Whisk the egg whites and caster sugar in a heatproof bowl for 2 minutes with an electric whisk, then set the bowl over a pan of just-simmering water (make sure the bowl doesn’t touch the water). Whisk for 5 minutes until the mixture is stiff. Remove from the heat; whisk for 3 more minutes until the meringue cools. Whisk in the cornflour, vinegar and cream of tartar.
2. Spoon the meringue onto the baking sheets in 10 mounds and use the back
   of the spoon to make a dip in each. Put in the oven and immediately reduce the temperature to 120°C/100°C fan/gas ½. Bake for 1 hour 45 minutes, then remove. The meringues will harden as they cool.
3. Put the plums, orange zest and juice, 1 tbsp of the honey and 2 tbsp water in
   a saucepan. Simmer over a low-medium heat for 10 minutes. Lift the plums out and set aside. Turn up the heat and reduce the sauce until syrupy. Remove from the heat, stir in the plums, then cool. 
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4. Mix the yogurt with the remaining honey. Top the meringues with the yogurt, plums and a drizzle of syrup, then scatter with orange zest and pistachios to serve.