Beacon Hill Cookies
Yield
36 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
vinegar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
chocolate chips
|
*
|
| ¾ | cup |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
vinegar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate chips
|
*
|
| 177 | ml |
walnuts
or pecans, chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks.
Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts.
Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes.
With a spatula, remove meringues immediately and place on a wire rack to cool.
