Beacon Hill Cookies

• 5 ounces, weight Dark Chocolate
• 2 whole Egg Whites
• 1/8 teaspoons Cream Of Tartar
• 1/4 cups White Sugar
• 3-1/2 ounces, weight Chopped Pecans
• 1/2 teaspoons Vanilla Essence

1. Preheat oven to 175 C (350 F). Line two baking sheets with baking paper.
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. 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. Gently fold the chocolate, nuts and vanilla into the mixture.
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. Store in an airtight container.

chocolate, egg whites, cream of tartar, ubc, pecans, vanilla essence

Taken from tastykitchen.com/recipes/desserts/beacon-hill-cookies/ (may not work)