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.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Prep And Cook: 2 Hours, 15 Minutes
Cool: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 791
  • Calories from fat: 48%
  • Protein: 8.4g
  • Fat: 45g
  • Saturated fat: 20g
  • Carbohydrate: 94g
  • Fiber: 7.3g
  • Sodium: 42mg
  • Cholesterol: 89mg


  • 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


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