Beacon Hill Cookies

1. 1

   Preheat oven to 175 C (350 F). Line two baking sheets with baking paper.

2. 2

   In a small saucepan over very low heat, melt the chocolate. Once it's melted remove it from the heat and set aside.

3. 3

   In a medium bowl, beat the egg whites with the cream of tartar until soft peaks form. Add a third of the sugar and beat for an additional minute. Then, add one more third of the sugar and beat until the whites are stiff. With a plastic spatula, fold in the final third of sugar.

4. 4

   Gently fold the chocolate, nuts and vanilla into the mixture.

5. 5

   Drop teaspoonfuls of the batter onto the prepared baking sheets about an inch and a half apart. Bake for 10-12 minutes or until cookies have cracked on the surface and are firm to touch. Transfer cookies to a wire rack by lifting them with the baking paper and allow cookies to cool completely.

6. 6

   Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.