Chocolate Meringue Cookies (Totally GF - Gluten and Guilt Free)

This is one of a million recipes that my mom kept on file.  This is for the chocolate lover who needs something light but still has to have chocolate.  These weigh nothing and are the perfect way to get a little chocolate if you're trying to cut calories elsewhere.  They are a great addition to your cookie jar and a wonderful treat to offer unexpected guests. 

Chocolate Meringue or Beacon Hill Cookies

1 cup chopped bittersweet, semi-sweet or milk chocolate - pick your favorite

2 egg whites

dash of salt

1/2 cup sugar

1/4 tsp. vinegar

1/2 tsp. vanilla extract

3/4 cup finely chopped walnuts

Preheat oven to 350 degrees Fahrenheit.

On top of a double boiler, melt the chocolate.  In another large bowl, beat the egg whites with the salt until foamy.  Gradually add the sugar until stiff peaks form.  Beat in the vinegar and vanilla.  Gently fold in the melted chocolate and walnuts.  Don’t overmix – the mixture should have streaks of chocolate.

Drop by teaspoonfuls onto a lightly greased baking sheet.  Bake 9-10 minutes.  Cookies should be firm and slightly cracked.  Let rest on cookie sheet 5 minutes before transferring to cooling rack.