Recipe: Hazelnut Meringue Cookies with Manischewitz Conserva
Prep Time:
20 minutes
Cook Time:
1 hour, 30 minutes
Servings:
24 cookies and 2 cups conserva
Ingredients
  • 7 egg whites
  • 2½ cups granulated sugar
  • 1 pound whole hazelnuts, toasted and partially skinned
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¾ cup red wine
  • ¾ cup Manischewitz wine
  • ¾ cup sugar
  • ½ tablespoon coriander seeds, toasted
  • 1 teaspoon anise seeds, toasted
  • 1 cinnamon stick
  • 1 lemon, zested with a peeler
  • ½ pound (2 medium stalks) rhubarb, small dice
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
Directions
  1. Make the meringue cookies: Preheat the oven to 300° and line two baking sheets with parchment paper. In a stand mixer bowl fitted with the whisk attachment, whip the egg whites until foamy. Gradually stream in the sugar and continue whisking until stiff, glossy peaks form.
  2. Remove the bowl from mixer and, using a rubber spatula, fold in the hazelnuts, vanilla and cinnamon. Using a ⅓ cup scoop, drop 12 dollops of batter onto each baking sheet, 1 inch apart.
  3. Bake for 30 minutes, then reduce the heat to 200° and continue to bake for another 60 minutes. Turn off the oven and allow the cookies to completely cool in the oven, preferably overnight.
  4. Meanwhile, make the conserva: In a medium saucepan, combine the red and Manischewitz wines, sugar, coriander and anise seeds, cinnamon stick and lemon zest. Bring to a simmer over medium heat and cook until slightly reduced so that the syrup coats the back of a spoon, 15 to 20 minutes.
  5. Strain the syrup and return to the pot, discarding the solids. Return the syrup to a simmer and add the rhubarb. Cook until just tender, 1 to 2 minutes, then remove from the heat and stir in the lemon juice and salt. Let cool completely, then refrigerate for at least 1 hour, preferably overnight.
  6. The next day, divide the cookies between plates and spoon the conserva over top, then serve.