Hazelnut Meringues with Kumquat Conserva

Name: Hazelnut Meringues with Kumquat Conserva
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cinnamon; 237 milliliters crème fraîche; 2 larges egg whites, at room temperature; 296 milliliters roasted hazelnuts, skins rubbed off; coarsely chop 1 cup; 6 servings Kumquat Conserva; 158 milliliters sugar; 1 teaspoons vanilla extract, divided; 237 milliliters whipping cream

You can never have too many side dish recipes, so give Hazelnut Meringues with Kumquat Conservan A mixture of cinnamon, kumquat conserva, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat oven to 30

Equipment you will use

Oven

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.

Ingredients you will need

Vanilla Extract

Egg Whites

Cinnamon

Mounds Bar

Sugar

Nuts

Equipment you will use

Baking Paper

Baking Sheet

Blender

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.

Equipment you will use

Oven

Beat cream with remaining 1/2 tsp. vanilla extract in a bowl until thick. Fold in crme frache and spoon into 6 shallow bowls. Set a meringue on each and spoon conserva on top.

Ingredients you will need

Vanilla Extract

Cream