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Bacon Pecan Meringues

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One of us LOVES bacon because every thing is better with bacon, or so ONE of us thinks so anyway. So the idea of combining bacon in a meringue with a favorite nut of ours just seemed like a good idea. And maybe it still does to some of you. But here is what the one of us who loves bacon figured out: she doesn’t necessarily like the whole sweet/salty combo thing. So yeah, this is not her fave. At least she (me) can still pick the bacon out :-)

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Bacon Pecan Meringues

 

Ingredients:

 

2/3 cup crumbled crispy cooked bacon, cooled

2/3 cup toasted pecans, chopped medium fine

2/3 cups sugar, divided

3 large egg whites, at room temperature

1/8 teaspoon cream of tartar

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Directions:

 

Preheat the oven to 200 degrees F and position racks in the upper and lower thirds of the oven. Line 2 cookie sheets with parchment paper.

Set aside 1/3 of the bacon for the topping.

Mix the remaining bacon with the pecans and 2 tablespoons of the sugar. Set aside.

Combine the egg whites and cream of tartar in a clean dry bowl. Beat at medium-high speed with a heavy-duty stand mixer (or high speed with a hand mixer) until the egg whites are creamy white, instead of translucent, and hold a soft shape when the beaters are lifted. Continue to beat on medium to high speed, adding the remaining sugar a little at a time, taking 1 1/2 to 2 minutes in total, until the egg whites are very stiff and have a dull sheen. Use a large rubber spatula to fold in the mixture of bacon mixture, just until blended.

Drop generous tablespoons of meringue 1 1/2 inches apart on the lined cookie sheets. Make sure all of the batter fits on the two sheets so all can be baked at once; if necessary, make each cookie a little bigger. Sprinkle meringues with a little of the reserved bacon.

Bake for 1 1/2  hours, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Remove a test meringue and let it cool completely before crisp, turn off the oven and let the remaining meringues cool completely in the oven. If the test meringue is soft or chewy or sticks to your teeth, bake for another 15 to 30 minutes before cooling in the oven.

To prevent cookies from becoming moist and sticky, put them in an airtight container as soon as they are cool. Cookies keep for at least 2 weeks.

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