Photo: Annabelle Breakey; Stylist: Emma Star Jensen
YieldsServes 6Prep and Cook Time2 hrs 15 minsCool Time1 hrTotal Time3 hrs 15 mins
AuthorJenn Louis
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.

Hazelnut Meringues with Kumquat Conserva