Ingredients
Cumquats
100g dried cumquats slices
1/4 cup (60ml) Maggie Beer Verjuice
Meringue
4 free range egg whites
1 1/2 cups (330g) caster sugar
1/2 tspn Maggie Beer Verjuice
1 cup (125g) ground hazelnuts, toasted lightly in a frying pan
Coffee Vino Cotto Butter Cream
100g unsalted butter
3/4 cup (120g) icing sugar
2 tbspn Maggie Beer Coffee Vino Cotto
To serve
200g crème fraiche
Cumquats
100g dried cumquats slices
1/4 cup (60ml) Maggie Beer Verjuice
Meringue
4 free range egg whites
1 1/2 cups (330g) caster sugar
1/2 tspn Maggie Beer Verjuice
1 cup (125g) ground hazelnuts, toasted lightly in a frying pan
Coffee Vino Cotto Butter Cream
100g unsalted butter
3/4 cup (120g) icing sugar
2 tbspn Maggie Beer Coffee Vino Cotto
To serve
200g crème fraiche
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Methods
Prep time: 15 mins, plus soaking time / Cook time: 25 mins, plus cooling time.
METHOD
1
Soak the cumquats in Verjuice overnight.
2
Preheat oven to 180°C fan forced. Line 2 baking trays with baking paper.
3
Using an electric mixer, whisk egg whites until firm peaks form. Add sugar, one tablespoon at a time, beating until thick and glossy. Add the Verjuice and whisk for 20 seconds. Gently fold though hazelnuts.
4
Evenly divide the meringue mixture into 8, spread out each meringue onto prepared baking trays to approx. 8cm wide, leaving space between each meringue.
5
Bake for 20-25 minutes, until pale golden and firm. Cool on tray before removing.
6
To make the Coffee Vino Cotto Butter Cream, in the bowl of an electric mixer, beat the butter and sugar until light and fluffy (about 10 minutes), then fold in the Coffee Vino Cotto, and mix well.
7
Take one round of the meringue, top with the Coffee Vino Cotto Butter Cream and creme fraiche, top with second meringue and then with soaked cumquats.
Note: Maggie Beer Coffee Vino Cotto is exclusively available at her Farm Shop in the Barossa. Our original Vino Cotto can be substituted in this recipe.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 15 mins, plus soaking time / Cook time: 25 mins, plus cooling time.
METHOD
1
Soak the cumquats in Verjuice overnight.
2
Preheat oven to 180°C fan forced. Line 2 baking trays with baking paper.
3
Using an electric mixer, whisk egg whites until firm peaks form. Add sugar, one tablespoon at a time, beating until thick and glossy. Add the Verjuice and whisk for 20 seconds. Gently fold though hazelnuts.
4
Evenly divide the meringue mixture into 8, spread out each meringue onto prepared baking trays to approx. 8cm wide, leaving space between each meringue.
5
Bake for 20-25 minutes, until pale golden and firm. Cool on tray before removing.
6
To make the Coffee Vino Cotto Butter Cream, in the bowl of an electric mixer, beat the butter and sugar until light and fluffy (about 10 minutes), then fold in the Coffee Vino Cotto, and mix well.
7
Take one round of the meringue, top with the Coffee Vino Cotto Butter Cream and creme fraiche, top with second meringue and then with soaked cumquats.
Note: Maggie Beer Coffee Vino Cotto is exclusively available at her Farm Shop in the Barossa. Our original Vino Cotto can be substituted in this recipe.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
Gluten Free
Winter
Dessert
