• In a medium bowl, stir together plums, sugar, and lemon juice until combined. Let stand at room temperature, stirring occasionally, until plums are soft and mixture is saucy, 1 to 1½ hours.

Using an Ankarsrum Mixer:

• Assemble Ankarsrum mixer with beater bowl and balloon whisks. Add cold cream. Beat at medium-high speed (6 o’clock) until medium peaks form, 2 to 4 minutes.
• In a 6-ounce single-serving cup, spoon ¼ cup (about 36 grams) whipped cream. Top with about 2 tablespoons (about 20 grams) macerated plums and 1 to 2 whole or crushed Meringue Kisses. Repeat layers one more time. Repeat assembly in 3 to 5 more serving glasses with remaining whipped cream, remaining macerated plums, and Meringue Kisses. Serve immediately. Best served same day.

Using a Conventional Mixer:

• In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium speed until medium peaks form, 2 to 3 minutes.
• In a 6-ounce single-serving cup, spoon ¼ cup (about 36 grams) whipped cream. Top with about 2 tablespoons (about 20 grams) macerated plums and 1 to 2 whole or crushed Meringue Kisses. Repeat layers one more time. Repeat assembly in 3 to 5 more serving glasses with remaining whipped cream, remaining macerated plums, and Meringue Kisses. Serve immediately. Best served same day.