1 cup sugar
¼ tsp salt
⅔ cup egg whites
¾ tsp vanilla
1 package chocolate chips
Combine
gelatin, sugar and salt. While beating
egg whites on
high speed, gradually add raspberry mixture.
Add vanilla and continue beating until glossy and stiff
peaks form. Fold in chocolate chips. Place brown paper on cookie sheets. Drop mixture by teaspoonfuls about 1 ½ inches
apart onto paper. Bake at 275º for 35-40
minutes.
