Beacon Hill Cookies

These little cloud-like meringue drops are a classic from Boston’s most charming neighborhood.

Whip egg whites to stiff peaks, fold in chocolate chips and chopped walnuts or pecans, and bake until they’re shatteringly crisp on the outside with a slightly chewy center.

The splash of vinegar is the secret weapon here. It stabilizes the meringue and gives these cookies their signature crackly shell.

Best of all, they’re naturally gluten-free without even trying.

Kitchen Tips

• Make sure your bowl and beaters are completely grease-free. Even a trace of oil will prevent egg whites from whipping properly.
• Add the sugar very slowly, one tablespoon at a time. Rushing this step gives you flat, weepy cookies instead of tall, glossy peaks.
• Remove the cookies from the baking sheet immediately after they come out of the oven. They’ll stick if you let them cool on the pan.
• Store in an airtight container at room temperature. Humidity is the enemy of meringue, so skip the fridge.