Author Notes
As with so many of my recipes, this one happened quite by accident. My cousin Lisa sent me a gift basket with all kinds of bacon goodies. And right in the middle was a can of Bacon Hot Chocolate Powder. Couple that with the leftover egg whites from an egg wash I'd made for some Phyllo poppers I'd made that day and...well...an idea was hatched! (Get it? Hatched? Egg White contest? Don't mind me. I'm easily amused.) —Jodi Taffel
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Ingredients
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4
slices bacon
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4
egg whites, room temperature
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3 cups
powdered sugar
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1/2 cup
bacon flavored hot chocolate powder (you can substitute regular hot chocolate powder. Just add an extra 2 slices of bacon to the recipe)
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1 teaspoon
pure vanilla extract
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pink sugar for garnish (optional)
Directions
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In a skillet set over medium heat, cook bacon until crisp. Remove to a paper towel lined plate. When cool enough to touch, roughly chop into small bits. Set aside.
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Add egg whites to a stand mixer and mix on high until frothy. Slowly add the powdered sugar, hot chocolate powder and vanilla, and mix until stiff peaks form.
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Gently fold the bacon into the egg whites.
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Spoon out tablespoons of the mixture onto a parchment lined baking sheet, making sure to leave about an inch or 2 around ach one (for spreading). Sprinkle the tops with pink sugar (optional).
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Place the cookies in a 300 degree oven for 20-30 minutes, or until cookies are crisp.
***This is not a traditional temperature for cooking meringue cookies. At this high heat, they cookies spread out larger than usual and cook MUCH faster.
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