Pip’s bacon meringues with Milo cream

These little bacon meringues with Milo-dusted whipped cream are one hell of a delicious thing. The combination of salty bacon with sweet, malty Milo is a must-try. Photography by Jani Shepherd/Gatherum Collectif

By Fiona Hugues
  • 15 mins preparation
  • 1 hr 25 mins cooking
  • Makes 12
  • Print
This recipe was first published in Taste magazine.
Follow Taste on Facebook, Instagram and sign up to their e-newsletter.


  • 12 rashers good-quality rindless bacon
  • 3 tablespoon pure maple syrup, plus extra to serve
  • 6 free-range egg whites
  • 1 cup caster sugar
  • 1/2 cup brown sugar
  • freshly whipped cream, to serve
  • Milo, to garnish


  • 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.


  • For extra wow-factor, crisp up a few extra strips of bacon to serve whole alongside the mini pavs, they won’t go amiss.

read more from