This recipe is one from mom’s collection and passed on to me. Who knew she made gluten free back in the 60’s! A wonderful meringue gets mixed with melted chocolate and chopped walnuts are added for a delicate, rich cookie. These are my mom’s Beacon Hill Cookies!
My mom’s family originally came from Massachusetts, and by the name of these incredibly good cookies, I am assuming that is their origin.
Beacon Hill is a historic neighborhood of Boston, Massachusetts that along with neighboring Back Bay is home to about 26,000 people. It is a neighborhood of Federal-style row houses and is known for its narrow, gas-lit streets and brick sidewalks. Today, Beacon Hill is regarded as one of the most desirable and expensive neighborhoods in Boston.
For these beauties, into a mixer go the egg whites and salt that get whipped and then sugar is slowly added to create a meringue. To assist in the meringue holding it’s shape a little vinegar is added and vanilla for flavor. Melted chocolate, I like to use a rich, dark chocolate and chopped walnuts, are gently folded in then the dough goes on a baking sheet and magic happens in the oven.
Whatever the namesake, these are a delicate meringue like cookie with a great chewy base.
These are simply put, melt-in-your-mouth amazing. It’s almost as if when it hits your mouth it melts. A beautiful, rich chocolate flavored, meringue-like cookie, but with a little heft from the chopped walnuts. Just amazing.
This recipe was originally published here on January 2017 and has been updated with new photos.
Beacon Hill Cookies
- 2 cups chocolate chips
- 4 egg whites (save yolks for other use)
- 1 cup sugar
- 1/2 tsp of salt
- 1 tsp vanilla
- 1 tsp cider vinegar (See Note 3)
- 1 1/2 cups walnuts chopped fine
- Preheat the oven to 350˚F.
- Melt chocolate in microwave with power setting set at 5 and 30 second blasts. Stir and heat again until smooth. (See Note 1)
- Beat the egg whites with the salt until foamy and slowly add the sugar. Beat well until peaks form. (See Note 2)
- Beat in the vanilla and vinegar (See Note 3)
- Fold in the chocolate and walnuts.
- On a greased cookie sheet drop by tablespoon full and bake for 10 minutes. Let cool completely. Makes 3 dozen.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.