Raspberry Chocolate Chip Meringues
3 egg whites at room temperature
1/4 tsp (1 ml) salt
3 1/2 tsp (17 ml) raspberry-flavored gelatin
3/4 cup (180 ml) sugar
1 tsp (5 ml) white vinegar
1 cup (250 ml) mini chocolate chips
- Beat the egg whites and salt until frothy. Add the gelatin and sugar gradually, beating until each addition is dissolved. Continue beating until soft peaks form. Beat in the vinegar and fold in the chocolate chips. Drop by teaspoonfuls onto a parchment-lined baking sheet. (You want these cookies to be bite size - or two bite size)
- Bake in a preheated 250F (120C) oven for 25 minutes. Turn off the oven and leave the cookies in the oven until firm and dry to the touch, at least 20 minutes. Makes about 9 dozen.
And if you are not into meringues - click on one of these other yummy cookie recipes or link up and share your own!