Maggie Beer

Hazelnut Meringue with Coffee Vino Cotto Butter Cream

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Step 1: Soak the cumquats in Verjuice overnight.

Step 2: Preheat oven to 180C. Grease and line 8 x 10 cm spring form tins.

Step 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 vinegar and whisk for 20 seconds.

Step 4: Gently fold though hazelnuts. Divide mixture evenly into prepared pans, smoothing top with a spatula. Bake for 20-25 minutes, until pale golden and firm. Cool in pans before turning out.

Step 5: 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.

Step 6: 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.



  1. 330g 1 1/4 cups caster sugar
  2. 1/2 tspn white vinegar
  3. 125g 1 1/4 cups toasted ground hazelnuts

Coffee Vino Cotto Butter Cream

  1. [unknown amount] 50mL Coffee Vino Cotto

To serve

  1. 100g dried cumquat sliced into 3mm thick rounds
  2. [unknown amount] 60mL Verjuice

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