3 egg whites
1 tsp. vinegar
1/8 tsp. salt
3 1/2 tbsp. raspberry gelatin (or any other flavor)
3/4 c. sugar
1 c. semi-sweet chocolate pieces

Beat egg whites with vinegar and salt until stiff, but not dry. Gradually beat in raspberry gelatin and sugar. Fold in chocolate pieces. Drop from a tablespoon onto a buttered cookie sheet. Bake at 250 degrees for 25 minutes; turn off heat; leave kisses in oven 20 minutes or longer. Store in cool, dry place.