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.
If these cookies don’t hit the spot try my Bacon Fat Gingersnap Cookies, Chocolate Cherry Shortbread Cookies, or my Brown Sugar Crinkle Cookies with Cinnamon Walnut Nougat and Almond Roca Chocolate Thumbprint Cookies! Enjoy!
This recipe was originally published here on January 2017 and has been updated with new photos.
- 2 cups chocolate chips
- 4 egg whites (save yolks for other use)
- 1 cup sugar
- 1/2 tsp of kosher 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.
1. Feel free to melt chocolate in a double boiler, or a metal bowl over boiling water. 2. For peaks - turn beater off and pull straight up, if this forms a peak you are good. 3. You may substitute Cream of tartar for the vinegar though add it with sugar. This helps stabilize the egg white to hold their whipped shape.