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.
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.
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.
Make ahead: For meringues, up to 5 days, stored airtight at room temperature.
Note: Nutritional analysis is per serving with 1/3 cup conserva.