Hazelnut Meringues with Kumquat Conserva

Vegetarian
Gluten Free
Health score
7%
Hazelnut Meringues with Kumquat Conserva
45 min.
6
462kcal

Suggestions


Indulge in the delightful combination of textures and flavors with our Hazelnut Meringues with Kumquat Conserva. This exquisite treat is perfect for those seeking a vegetarian and gluten-free dessert that's sure to impress at any gathering. The airy, crisp meringues offer a deliciously sweet contrast to the zesty kumquat conservato, creating a stunning presentation and a palate-pleasing experience.

With just 45 minutes of preparation time, you can whip up a batch of these unique, elegant meringues. The key to their feather-light texture lies in perfectly whipped egg whites, combined with roasted hazelnuts that add a nutty richness. A touch of cinnamon and vanilla extract enhances the meringues' flavors, making each bite a delightful escape.

To elevate the dish even further, we pair our meringues with a luxurious blend of whipped cream and crème fraîche, offering a creamy counterpart to the crunchy meringue. The kumquat conserva not only adds a beautiful pop of color but also provides a burst of tartness that balances the sweetness of the meringue perfectly. Whether served as a stunning side dish or a charming dessert, these Hazelnut Meringues with Kumquat Conserva are bound to become a favorite. Make them ahead of time and enjoy the compliments as you share this delightful creation with family and friends!

Ingredients

  • 0.3 teaspoon cinnamon 
  • cup crème fraîche 
  • large egg whites at room temperature
  • 1.3 cups roasted hazelnuts 
  • servings kumquat conserva 
  • 0.7 cup sugar 
  • 1.3 teaspoons vanilla extract divided
  • cup whipping cream 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • blender

Directions

  1. Preheat oven to 30
  2. 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.
  3. 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.
  4. 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.
  5. Make ahead: For meringues, up to 5 days, stored airtight at room temperature.

Nutrition Facts

Calories462kcal
Protein5.86%
Fat69.46%
Carbs24.68%

Properties

Glycemic Index
15.02
Glycemic Load
15.78
Inflammation Score
-6
Nutrition Score
12.313478418019%

Flavonoids

Cyanidin
1.68mg
Catechin
0.3mg
Epigallocatechin
0.69mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.26mg
Naringenin
0.57mg
Apigenin
0.22mg

Nutrients percent of daily need

Calories:462.36kcal
23.12%
Fat:37.06g
57.01%
Saturated Fat:14.11g
88.2%
Carbohydrates:29.62g
9.87%
Net Carbohydrates:27.09g
9.85%
Sugar:26.01g
28.9%
Cholesterol:67.44mg
22.48%
Sodium:41.26mg
1.79%
Alcohol:0.29g
100%
Alcohol %:0.26%
100%
Protein:7.03g
14.07%
Manganese:1.57mg
78.41%
Vitamin E:4.26mg
28.43%
Copper:0.45mg
22.36%
Vitamin A:830.06IU
16.6%
Vitamin B2:0.22mg
13.03%
Phosphorus:126.58mg
12.66%
Magnesium:48.92mg
12.23%
Vitamin B1:0.18mg
11.82%
Fiber:2.53g
10.14%
Calcium:95.94mg
9.59%
Vitamin B6:0.17mg
8.58%
Folate:32.75µg
8.19%
Potassium:277.43mg
7.93%
Selenium:5.54µg
7.92%
Iron:1.28mg
7.1%
Zinc:0.84mg
5.63%
Vitamin K:5.42µg
5.16%
Vitamin B5:0.48mg
4.83%
Vitamin D:0.63µg
4.23%
Vitamin C:2.6mg
3.15%
Vitamin B3:0.53mg
2.66%
Vitamin B12:0.15µg
2.56%
Source:My Recipes