3 Egg Whites
1/8 tsp. Salt
3½ TBS. Raspberry Gelatin
¾ cup Sugar
1 tsp. Vinegar
1 cup Mini Chocolate Chips
Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Fold in vinegar and mini chocolate chips. Drop from teaspoon onto ungreased cookie sheets covered with brown paper or parchment paper. Bake at 250° for 25 minutes. Turn oven OFF; leave cookies in over 20 minutes or longer. The recipe states that it makes 9 dozen. I usually get about 6-7 dozen depending on the size.
The trick to this recipe is to make the cookies relatively the same size for even cooking. Do not let them brown.
If you have double ovens like I do; you can get this accomplished in one batch.