RASPBERRY MERINGUE KISSES

3 egg whites
1/8 tsp. salt
3 1/2 Tbsp. raspberry jello
3/4 c. sugar
1 tsp. vinegar
1 c. chocolate chips

Beat egg whites with salt until foamy. Add raspberry
jello and sugar gradually. Beat until stiff peaks form and
sugar is dissolved. Mix in vinegar. Fold in chocolate chips.
Drop from teaspoon onto ungreased cookie sheets, covered with brown paper. Bake at 250 degrees for 25 minutes. Turn oven off. Leave cookies in oven 20 minutes longer. Makes about 9 dozen.

MERINGUE COOKIES

3 egg whites
3/4 c. sugar
3 1/2 tsp. raspberry jello
1 tsp. vinegar
pinch of salt
1 (6 oz.) pkg. chocolate chips

Beat egg whites until stiff. Gradually beat in sugar,
jello, vinegar and salt. Stir in chocolate chips. Drop by
spoonfuls on a cookie sheet lined with brown paper. Bake on
brown paper at 250 degrees for 20 minutes. Leave in oven until cool.