Beacon Hill Cookies
This recipe was found under the C tab for cookies.
Day # 4 of holiday cookie recipes!
This recipe intrigued me because I had never heard of them before and they are the only cookie I've seen that is named after a place. The recipe is printed on a long (now crumbled) paper with other recipes for dinner items. After doing some research it seems that the cookies are referring to Beacon Hill, MA (see picture above). This recipe has been passed around for many years and somehow it ended up in my Mom's recipe box too. She's never made them so it's time to start another baking adventure!
Beacon Hill Cookies
1
Pkg. (6 oz.) chocolate bits
2
Egg whites
Dash
of salt
½ Cup
sugar
½ Teaspoon
vanilla
½ Teaspoon
Vinegar
¼ Cup
walnuts, chopped
Melt
chocolate over hot water. Beat egg whites with a dash of salt
until
soft peaks form. Gradually add sugar; continue beating until very
stiff.
Beat in vanilla and vinegar. Fold in chocolate and walnuts. Drop
by
teaspoonsful on greased cookie sheet. Bake at 350 degrees for 10
minutes.
Makes about 3 dozen.
The ingredients are fairly simple as well as the directions for making the cookies. Since it makes about 3 dozen cookies I cut the recipe in half again.
The recipe requires you to melt the chocolate first, but I didn't want it to become hard again while mixing the other ingredients so I saved that step for last. You will need to set your oven to 350 degrees and grease a cookie sheet. Also, if you need to chop the walnuts I would do that now as well.
When you're ready to begin start with the egg whites and salt in a metal mixing bowl.
Beat them together with an electric mixer until soft peaks form when you take the beaters out of the mixture.
When the egg whites are fluffy you can start adding the sugar to them. Don't add all of it at once. I added about a tablespoon at a time and beat it into the egg whites in between each addition.
When the sugar has been completely incorporated into the egg whites you should have hard peaks like this:
When the egg whites are stiff you can add the vanilla and vinegar to them.
Beat the vanilla and vinegar into the egg whites until everything has been incorporated well.
Now you can melt the chocolate since the egg white mixture is already together. Start by preparing a double boiler. I used a large sauce pot and put a metal mixing bowl on top of the water in it.
The water doesn't need to be boiling, but hot enough to melt the chocolate. When you think the water is hot enough go ahead and add the chocolate pieces.
This step needs your full attention! Stir the chocolate continuously until it has completely melted into a glossy finish like this:
You can then take the chocolate off of the double boiler and add it to your egg white mixture along with the chopped walnuts.
Do not use the electric mixer for this step or you will ruin the texture of the cookie. Fold the nuts and chocolate in lightly with a spatula or spoon.
When your mixture is ready you can start making the cookies. Use a teaspoon to scoop out small portions and place them on your greased cookie sheet.
Don't worry about leaving a lot of space between each cookie because they don't spread that much while baking.
When all of the mixture has been used you can place the cookies in the oven for 10 minutes. Mine took exactly 10 minutes so be sure you keep an eye on them. When they are done immediately remove them from the pan and place them on a wire rack or parchment paper to cool.
These cookies are basically a chocolate and nut version of a meringue.
Although the recipe was really easy to complete, I didn't like the cookie. It may just be my preference, but they were very bitter to me.
I gave this recipe a 2 out of 5 on the yummy scale.
I like the combination of chocolate and walnuts, but I didn't find these very appetizing. Maybe you will though, especially if you are a meringue lover!
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