3 egg whites
1/8 tsp. salt
3 1/2 tbsp. any pink gelatin
3/4 c. sugar
1 tbsp. vinegar
1 c. chocolate bits

Beat egg whites until just foamy, with salt. Add gelatin and sugar and beat until very stiff peaks form. Mix in the vinegar and continue beating until again very stiff. Fold in the chocolate bits. Drop from teaspoon to ungreased cookie sheets covered with brown wrapping paper.

Bake at 250 degrees for 25 minutes. Turn off oven but leave cookies in oven 20 minutes longer. NOTE: Keep a cup of cold water handy to rinse the spoon you are dipping into the batter. They slip off the spoon much more easily. This recipe makes from 5 to 7 dozen cookies, depending on size.