Hazelnut Meringues With Kumquat Conserva – a delicious recipe with egg whites, sugar, vanilla, cinnamon, hazelnuts, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0. 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 200u00b0 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 creme fraiche 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.
411
kcal
Calories
26
g
Fat
36
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large egg whites, at room temperature, 2/3 cup sugar, 1 1/4 teaspoons vanilla extract, divided, 1/4 teaspoon cinnamon, and more.
Yes, Hazelnut Meringues With Kumquat Conserva falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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