3 egg whites
1/8 tsp. salt
3 1/2 tbsp. raspberry Jell-O
3/4 c. sugar
1 tsp. white vinegar
3/4 c. mini chocolate chips
Parchment paper

Beat egg whites and salt until foamy. Mix Jell-O and sugar together. SLOWLY pour sugar and gelatin into whites while beating. Continue beating until all gelatin and sugar is blended in. When stiff peaks form, add vinegar and continue beating. Fold in chips and drop by teaspoon onto parchment paper-lined cookie sheet (I use a pastry bag with a large open tip also). Bake at 250 degrees for 25 minutes. Turn off oven and leave in for 20 minutes more. Store in airtight container. Yield: 8 dozen.