Santa put a bacon chocolate bar in my stocking a few years back and then I started hearing about this combo on the Food Network, magazines, blogs and so on. I make meringues a lot because my girls love them, so tonight I tried this combination.
3 slices uncured bacon, nitrate-free
3 eggs whites, room temperature
1/4 tsp arrowroot
1/4 tsp vanilla
1T coconut crystals
1.5 ounces 72% dark chocolate
1T unsweetened cocoa powder
1/4 cup honey
Pre-heat oven to 200 degrees.
Cook bacon until crisp. Set aside on a paper towel lined plate.
In a metal mixing bowl whisk the eggs, vanilla and arrowroot till stiff peaks form. Add coconut crystals and cocoa. Continue whisking while gradually adding honey.
In a double broiler, melt the dark chocolate.
Crumble bacon into small pieces.
Fold the dark chocolate and bacon into the egg mixture until streaky. Gently spoon mixture into a pastry bag (or in a Ziploc bag with a small corner cut off).
Line two cookie sheets with parchment paper. Pipe small “mountains” on the paper.
Cook for 2 hours. Let set until cooled and place in an air-tight container. Make sure they are completely cooled before placing them in the container, otherwise they will produce steam and “melt” the meringues.