Raspberry Meringues

1/2 cup Egg Beaters® Egg Whites
3/4 cup granulated sugar
3 1/2 tablespoons raspberry gelatin, (or any flavor)
1 teaspoon cider vinegar
1 cup miniature semisweet chocolate chips, (6 ounces)

Preheat oven 250F.

Using a wire whisk or an electric mixer, beat egg whites on medium high speed until foamy. Gradually add sugar and gelatin, two tablespoons at a time, beating until egg product is glossy and stiff peaks form. Fold in vinegar and chocolate chips.

Drop mixture by rounded teaspoonfuls 2 inches apart on cookie sheets covered with parchment paper or aluminum foil.

Bake 25 minutes. Do not open oven door; turn oven off and leave cookies for an additional 20 minutes.

Gently remove meringues to wire racks to cool completely.

Yield: 24 meringues
Source: ConAgra Foods