A Cookie that Justifies the Bacon-in-Dessert Trend

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Sure I love bacon. But I was getting tired of the endless bacon posts a couple of years ago. Bacon in chocolate, caramelized bacon, bacon candy, bacon sundaes. Bacon, bacon, bacon… I was over it. [Editors’ note: Food52 is guilty as charged.]

But then I caught myself imagining what I would do with bacon in a dessert. I mean, if I were going to pander by participating in a trend that was surely (finally?) on the wane.

Bacon Pecan Meringes With (or Without) Milk Chocolate

Bacon Pecan Meringes With (or Without) Milk Chocolate

It was March at the time and I was having my own personal little March Meringue Madness, experimenting with a million ways to flavor meringue. So why not bacon?

Here is my contribution to the bacon bonanza, which seems NOT to be going away any time soon after all.

Bacon meringues are delicious. And why wouldn’t they be? There’s bacon in them!


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Bacon Pecan Meringes With (or Without) Milk Chocolate

By Alice Medrich

  • Scant 2/3 cup (85 grams) crumbled crispy cooked bacon, cooled (see headnote)
  • Scant 2/3 cup (60 grams) toasted pecans, chopped medium fine
  • 3 ounces milk chocolate, cut in 1/3- inch squares (or 1/2 cup milk chocolate chips), optional
  • 2/3 cup (133 grams) sugar, divided
  • 3 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar

View Full Recipe

And if bacon meringues aren’t your style…

How to Make Meringues with Any Amount of Leftover Egg Whites

How to Make Meringues with Any Amount of Leftover Egg Whites

Meringue Mushrooms

Meringue Mushrooms

Chewy Chocolate Meringues

Chewy Chocolate Meringues

Coffee Meringues

Coffee Meringues

This article was written by Alice Medrich from Food52 and was legally licensed through the NewsCred publisher network.

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