Raspberry Meringue Kisses from Dorene Reinert
3 egg whites (Must use fresh eggs and a non humid day)
3 ½ tbs raspberry Jell-O
1/8th tsp salt
1 cup mini chocolate chips
¾ cup white sugar
1 tsp vinegar
Beat egg whites and salt until foamy. Add Jell-O and sugar gradually. Beat until eggs form stiff peaks and sugar is dissolved. Mix in vinegar then fold in min chocolate chips.
Drop from teaspoon onto an ungreased cookie sheet covered with brown paper, parchment or wax paper. Cookies will not spread so you can put them close together.
Bake at 250° for 25 minutes. Turn oven off and leave cookies in the oven for another 20 minutes.
Any flavor Jell-O can be used. If you make these smaller, they can be served as ‘candy’.
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