This recipe was first published in Taste magazine.
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Ingredients
Method
1.Preheat oven to 160°C. Lay bacon rashers in a single layer on a lined tray and drizzle with maple syrup. Bake for 10-15 minutes until golden and crispy. Set aside to cool.
2.When bacon is cool, finely chop five rashers (to make around 1/3 cup). Chop the rest of the rashers into slightly larger dice to sprinkle on top and set these aside.
3.Turn the oven to 120°C and line a large tray with baking paper.
4.Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form.
5.With the motor running, add sugars a spoonful at a time. When you have added all the sugar, continue to whisk on high speed for 5-7 minutes until the mixture is smooth and shiny. Gently fold in the finely chopped bacon bits.
6.Using a large spoon, make 12 even mounds of mixture on lined baking tray and sprinkle each one with the bigger bacon pieces.
7.Cook for 60-70 minutes or until they feel firm and lift off the sheet easily. Turn off oven, open door slightly and leave meringues in oven to cool.
8.Serve meringues with lots of fluffy whipped cream, a sprinkle of Milo powder, and extra maple syrup, if desired.
Note
- For extra wow-factor, crisp up a few extra strips of bacon to serve whole alongside the mini pavs, they won’t go amiss.
