3 Egg Whites
1/8 tsp salt
3 1/2 Tbsp Raspberry Jello Mix
3/4 cup Sugar
1 tsp vinegar
1 cup mini chocolate chips
Beat Egg whites with salt until foamy. Gradually add raspberry jello and sugar, mixing well after each addition. Beat until stiff peaks form and sugar is desolved. Mix in vinegar. Fold in Chocolate chips. Drop from a teaspoon onto parchment paper covered cookie sheets. Bake at 250 degrees for 25 minutes. Turn oven off. Leave cookies in oven 20 minutes longer. Makes about 9 dozen.
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