Hazelnut Meringues with Kumquat Conserva

Hazelnut Meringues with Kumquat Conserva Recipe
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.
5

Outstanding

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Prep and Cook: 2 Hours, 15 Minutes
Cool: 1 Hours

Nutritional Information

Calories 791
Caloriesfromfat 48 %
Protein 8.4 g
Fat 45 g
Satfat 20 g
Carbohydrate 94 g
Fiber 7.3 g
Sodium 42 mg
Cholesterol 89 mg

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

Preparation

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.

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.

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.

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

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

Note:

Jenn Louis,

Lincoln and Sunshine Tavern restaurants, Portland,

February 2014
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