Beacon Hill Cookies
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 for a delicate, rich cookie.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 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.
Calories: 93kcal | Carbohydrates: 14.3g | Protein: 1.1g | Fat: 3.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.1g | Cholesterol: 1.9mg | Sodium: 39.9mg | Fiber: 0.4g | Sugar: 13.4g