Hazelnut and Crème Fraîche Meringues with Lemon and Parmesan
Perfect for tea or a light dessert, these elegant double-decker meringues are filled with tangy, gently sweetened crème fraîche and drizzled with a generous spoonful of hazelnut praline. But the real head-turning touch comes from the garnishes—ethereal flakes of Parmesan and sunny flecks of lemon zest. At first glance, the idea of cheese on a dessert is a bit surprising, but in concert with this dessert’s other delicious elements, the Parmesan’s rich salinity hits the palate like the best-imaginable combination of butter and flaky sea salt. Food editor Josh Miller learned to make these meringues at the École Ritz Escoffier at the Ritz hotel in Paris; read more about the storied hotel's cooking school here.
Meringues can be stored in an airtight container at room temperature up to 5 days. Hazelnut praline can be refrigerated in an airtight container up to 3 days; let come to room temperature before using.
For this recipe, use an Ateco 796 sultan cone tip. Piping tips, which are referred to by numbers correlating to their specific sizes and shapes, are available at specialty baking stores or online.