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.

Enjoy!