Hazelnut Meringues with Kumquat Conserva
Photo: Annabelle Breakey; Stylist: Emma Star Jensen
From Jenn Louis, chef at Portland’s Lincoln and Sunshine Tavern restaurants, these nut meringues topped with marmalade-like conserva and crème fraîche are irresistible (the dessert’s Italian name, brutti ma buoni, means “ugly but good”). For crisp meringues, bake them on a dry day.
How to Make It
Step 1
1
Preheat oven to 300°. Beat egg whites with a mixer on high speed until frothy. Beat in sugar, adding 1 tbsp. every 20 to 30 seconds, until meringue holds firm peaks when beaters are lifted. Beat in 3/4 tsp. vanilla extract and the cinnamon. Fold in all the nuts. Scoop meringue into 6 mounds on a baking sheet lined with parchment paper.
Step 2
2
Bake meringues 30 minutes. Reduce oven to 200° and bake until meringues are firm and crisp, 1 1/4 hours more. Turn off oven; let meringues sit at least 1 hour or overnight.
Step 3
3
Beat cream with remaining 1/2 tsp. vanilla extract in a bowl until thick. Fold in crème fraîche and spoon into 6 shallow bowls. Set a meringue on each and spoon conserva on top.
Step 4
4
Make ahead: For meringues, up to 5 days, stored airtight at room temperature.
Step 5
5
Note: Nutritional analysis is per serving with 1/3 cup conserva.
Ingredients
2 large egg whites, at room temperature
2/3 cup sugar
1 1/4 teaspoons vanilla extract, divided
1/4 teaspoon cinnamon
1 1/4 cups roasted hazelnuts, skins rubbed off; coarsely chop 1 cup
1 cup whipping cream
1 cup crème fraîche
Directions
Step 1
1
Preheat oven to 300°. Beat egg whites with a mixer on high speed until frothy. Beat in sugar, adding 1 tbsp. every 20 to 30 seconds, until meringue holds firm peaks when beaters are lifted. Beat in 3/4 tsp. vanilla extract and the cinnamon. Fold in all the nuts. Scoop meringue into 6 mounds on a baking sheet lined with parchment paper.
Step 2
2
Bake meringues 30 minutes. Reduce oven to 200° and bake until meringues are firm and crisp, 1 1/4 hours more. Turn off oven; let meringues sit at least 1 hour or overnight.
Step 3
3
Beat cream with remaining 1/2 tsp. vanilla extract in a bowl until thick. Fold in crème fraîche and spoon into 6 shallow bowls. Set a meringue on each and spoon conserva on top.
Step 4
4
Make ahead: For meringues, up to 5 days, stored airtight at room temperature.
Step 5
5
Note: Nutritional analysis is per serving with 1/3 cup conserva.
