3 Egg Whites
1/8 t salt
3 1/2 Tablespoons Raspberry Gelatin
3/4 cup Sugar
1 t vinegar
1 cup miniature chocolate chips
Cover cookie sheets with parchment paper.
Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar, fold in chocolate chips. Drop by teaspoon onto prepared cookie sheets. Bake at 250 degrees for 25 minutes. Turn oven off and leave in oven for 20 minutes longer (DO NOT OPEN OVEN DOOR). Store in airtight container.
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