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Nectarine Meringue Crowns

Meringue tarts filled with nectarine slices and cranberry sauce.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Nectarine Meringue Crowns

six tarts
Oven250 °F
Timeone hour

Ingredients

Directions

Make the meringue

  1. Place egg whites in a mixing bowl.

  2. Add cream of tartar and nutmeg, then beat until foamy.

  3. Gradually add sugar, beating constantly, until stiff and glossy.

  4. Divide egg mixture into six equal mounds on a baking sheet.

  5. Shape each mound into a round tart using the back of a spoon.

  6. Bake at 250 °F for one hour.

  7. Cool the meringue tarts.

Make the sauce

  1. Thaw the cranberry juice concentrate and pour into a saucepan.

  2. Stir in water and cornstarch.

  3. Cook, stirring constantly, until the sauce thickens and becomes clear.

  4. Cool the sauce.

Assemble and serve

  1. Fill each meringue tart with half a cup of nectarine slices.

  2. Spoon sauce over the fruit.

Nutrition, whole recipe (rough)

691Calories
20 gProtein
13 gFat
122 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Cranberry1 cup raw (100g)46
Nutmeg1 tsp ground (2.2g)12
Waternot in our table0
Nectarinenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Nutmeg + cranberrytop 10% of all pairs
    Smell alikestrong
    Cooked together57 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Nutmeg + sugartop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into a foam that forms the crisp, airy meringue shell.
Sugar
Stabilises the whipped whites and gives the meringue its glossy, sweet structure.
Cornstarch
Thickens the cranberry juice mixture into a glossy sauce as it cooks.
Cranberry juice concentrate
Provides the tart fruit flavour and liquid base for the sauce.
Nectarines
Supply sweet, juicy fruit that fills the baked meringue tarts.

The step that matters

Beat the sugar into the whites until stiff and glossy. Sugar must be added gradually while beating so the foam stays stable and holds its shape. Adding it too fast or under-beating can leave a weeping, collapsed meringue that will not hold its tart shape in the oven.

Swap the cranberry

How well each one fits the dish's main ingredients (egg, cream, nutmeg, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Cranberrythe original

Fit is the average pairing score against egg, cream, nutmeg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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