3 egg whites 1/8 teaspoon salt 3 1/2 tablespoons raspberry gelatin 3/4 cup sugar 1 teaspoon vinegar 1 cup miniature chocolate chips

Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually; beat until stiff peeks form and sugar is dissolved. Mix in vinegar; fold in chocolate bits. Drop from teaspoon onto ungreased cookie sheet covered with brown paper bag. Bake at 250 degrees between 25 - 35 minutes.