3 egg whites
3 1/2 tbsp. raspberry jello (dry)
3/4 c. sugar
Dash of salt
1 tsp. vinegar
6 oz. chocolate chips

Beat egg whites gradually adding jello and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased). Bake in slow oven (250 degrees) for 40-50 minutes.