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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.

Jenn Louis
This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey; Stylist: Emma Star Jensen

Recipe Summary

2 hrs 15 mins
1 hr
3 hrs 15 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.


Lincoln and Sunshine Tavern restaurants, Portland

Nutrition Facts

791 calories; calories from fat 48%; protein 8.4g; fat 45g; saturated fat 20g; carbohydrates 94g; fiber 7.3g; sodium 42mg; cholesterol 89mg.