Ingredients

4 thin slices prosciutto
¾ cup freshly grated parmesan (75g), divided
2 tsp fresh rosemary, finely chopped, divided
4 large egg whites, room temperature
½ tsp cream of tartar
2 tbsp granulated sugar (25g)
4 tbsp powdered sugar (30g)
½ tsp flakey sea salt

Prosciutto and Parmesan Meringue Crisps

A savory take on meringue that combines crispy prosciutto, Parmesan, and rosemary with just a hint of sweetness. These light, crispy shards are great for snacking, serving with cheese, or adding crunch to salads.

Bread

Preheat the oven to 225°F. Line a half-sheet pan with parchment or a silicone baking mat.
Cook the prosciutto in a single layer in a frying pan over medium heat until crisp, about 2-3 minutes per side. Cool on a wire rack and dab any excess grease off with a clean towel.
Using the Ankarsrum blender, blend the prosciutto on medium-high (5 o’clock) for 10 seconds until finely chopped. Alternatively, you can chop it by hand until fine.
Place in a bowl and combine with ½ cup of the Parmesan cheese and 1 teaspoon of rosemary, then set aside.
Add egg whites to the stainless steel whipping bowl with the balloon whisks. Whip on medium-high speed (6 o'clock) until foamy. Add cream of tartar and continue whipping until soft peaks form. Reduce to medium (4 o'clock) and slowly add sugars. Scrape down sides, then whip on medium-high (6 o'clock) for 1 minute until mixture is glossy and stiff with peaks that hold their shape (test with a spatula—if peaks droop, whip another 30 seconds). Do not overwhip or meringue will become soft and deflated.
Spoon about a quarter of the meringue into the Parmesan mixture and gently fold until combined. The meringue will collapse; this lightens the Parmesan mixture and prevents excessive deflation when folding into the rest.
Turn the Assistent on low (2 o'clock) and add the parmesan mixture into the remaining meringue in the bowl a spoonful at a time.  Once it is all added in increase the speed to medium-high speed (6 o'clock) just for a few seconds to evenly combine the ingredients. The meringue will deflate, by 30-40%.
Pour the meringue onto the prepared baking sheet and spread into an even layer, about ⅛ to ¼ inch thick. Sprinkle with reserved ¼ cup of Parmesan, 1 teaspoon of rosemary, and sea salt.
Bake for 2 hours. Once baked, turn oven off, crack oven door open a few inches to let heat slowly escape and let meringue cool for 2 hours in the oven, or until completely cooled.
Cut or break the meringue into shards and enjoy as a cracker, snack, or crushed up to elevate a salad or savory dish.