Raspberry Meringue Kisses

3 egg whites
1/8 teaspoon salt
3 1/2 Tablespoons raspberry Jello
3/4 cup sugar
1 teaspoon vinegar
1 cup chocolate chips

Beat egg whites with salt till foamy; add jello and sugar gradually. Beat till stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate chips.

Drop by teaspoonfuls onto ungreased cookie sheet covered with heavy brown paper.

Bake at 250 for 25 minutes.

Turn oven off. Leave cookies in oven for 25 minutes longer.