That’s right, the classic, dainty French meringue gets down and dirty with the king of all pork to produce little bites of heaven!
Adding homemade, crisp bacon bits and chopped chocolate chips to a classic meringue tones down the dessert’s sweetness while leaving you with a slightly chewy, melt-in-your-mouth delight!
Chocolate chip and bacon meringues
Yields about 42 meringue cookies
- 3 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 2/3 cup chocolate chips, chopped
- 1/2 pound bacon, cooked well done, blotted dry and chopped into bits
Older eggs work best when making meringues, and it’s very important the egg whites are at room temperature.
- Preheat the oven to 200 degrees F and line two cookie sheets with parchment paper.
- Place egg whites and cream of tartar in a large glass or stainless steel bowl. Using an electric mixer, whisk on high speed until thick and frothy looking, about two minutes.
- Gradually add sugar to the bowl while continuously beating on high speed until the mixture becomes glossy looking with white stiff peaks. Add almond extract and beat another few seconds.
- Fold chocolate chip and bacon bits into meringue mixture using a silicon spatula or metal spoon.
- Using two teaspoons, spoon meringue mixture into small mounds onto your lined cookies sheets, about one inch apart.
- Cook for two hours (rotating pans halfway through cooking) or until meringues are just ever so slightly browning.
For a more rustic-looking meringue, try spreading the meringue mixture in a large rectangular shape on your parchment paper (similar to that of a sheet cake), bake according to directions and, when it’s finished, simply break off pieces of meringue. It will resemble peppermint bark.