Beacon Hill Cookies
Photo: Wonderlane (CC BY 2.0)
A light meringue-style drop cookie made from beaten egg whites and sugar folded together with melted chocolate and chopped nuts.
Directions
- Heat oven to 350 degrees. Lightly grease baking sheets. Beat egg whites, vinegar and sat on a large bowl with an electric mixer on high speed until foamy. Add the sugar, 1 tablespoon at a time, beating well after each addition. Continue to beat until they are thick and glossy. Stop the mixer and add the chocolate, vanilla and nuts. Fold in with a rubber spatula. Drop batter by spoonfuls onto prepared baking sheets. Bake until set, about 10 minutes. Carefully remove from baking sheets and transfer to a wire rack to cool completely, then store in airtight containers.
- Heat oven to 350 degrees. Lightly grease baking sheets.
- In a large bowl, beat the egg whites, vinegar, and salt with an electric mixer on high speed until foamy.
- Add the sugar 1 tablespoon at a time, beating well after each addition. Continue to beat until thick and glossy.
- Stop the mixer and add the melted, cooled chocolate chips, vanilla, and nuts. Fold in with a rubber spatula.
- Drop the batter by spoonfuls onto the prepared baking sheets.
- Bake until set, about 10 minutes.
- Carefully remove from the baking sheets and transfer to a wire rack to cool completely, then store in airtight containers.
Goes well with
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