Raspberry Meringue Cookies

Yield: About 100 cookies


  • 3 egg whites
  • 1/8 tsp salt
  • 3 1/2 tbsp raspberry Jello
  • 3/4 cup sugar
  • 1 tsp vinegar
  • 1 cup miniature chocolate chips


  1. Add the egg whites and salt to a mixing bowl, and whip until foamy.  Add the raspberry Jello and sugar gradually while continuing to mix.
  2. Continue whipping until stiff peaks form and the sugar is dissolved.  Mix in the vinegar.
  3. Fold in the miniature chocolate chips.
  4. Cover a baking sheet with a brown paper bag.  Drop the meringue onto the cookie sheet by the teaspoonful.
  5. Bake at 250°F for 25 minutes.  Turn off the oven and leave the cookies in the oven for an additional 20 minutes.
  6. Store in an airtight container.
Tip: After a few days you may notice the cookies lose their crunch.  This is because they have absorbed moisture from the air.  You can pop them back in the oven for a few minutes to dry them out again.