3 egg whites
3/4 c. sugar
3 1/2 tbsp. raspberry Jello
1/4 tsp. salt
1 tsp. vinegar
1 c. miniature chocolate bits

Beat egg whites with salt until foamy. Add raspberry Jello and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar and fold in chocolate bits. Drop by teaspoon onto ungreased cookie sheet covered with brown paper. Bake at 250 degrees for 20 minutes. Turn oven off and leave in oven 20 minutes longer.