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Hazelnut Meringues with Kumquat Conserva

Prep and Cook Time
2 hrs 15 mins

Cool Time
1 hr

Total Time
3 hrs 15 mins

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.


Photo: Annabelle Breakey; Stylist: Emma Star Jensen
 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
  Kumquat Conserva
Step 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

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

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

Make ahead: For meringues, up to 5 days, stored airtight at room temperature.

Step 5

Note: Nutritional analysis is per serving with 1/3 cup conserva.

Nutrition Facts

Amount Per Serving
Calories 791Calories from Fat 48
% Daily Value *
Total Fat 45g70%

Saturated Fat 20g100%
Cholesterol 89mg30%
Sodium 42mg2%
Total Carbohydrate 94g32%

Dietary Fiber 7.3g30%
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.