3 egg whites
1/8 tsp. salt
3 1/2 tbsp. raspberry Jello
3/4 c. sugar
1 tsp. vinegar
1 c. miniature chocolate chips

Beat egg whites and salt until foamy. Add Jello and sugar gradually; beat until stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate chips. Drop from teaspoon onto ungreased cookie sheets covered with brown paper bag. Bake at 250 degrees for 25 minutes. Turn off oven; leave cookies in oven 20 minutes longer. Let stand 5 minutes and remove. Yield 9 dozen.