Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 3 egg whites
- 3-1/2 Tablespoons raspberry gelatin, dry
- 1 teaspoon white vinegar
- 1/8 teapoon salt
- 3/4 cup superfine sugar
- 1 cup semi-sweet mini chocolate chips
From: Jodi Steigerwald, co-owner of Tan-N-Paradise, in West Bend, WI
Makes: 40 to 50 cookies
Notes:
It does take some patience to make these kisses, but it is
worth it.
If you are unable to fine superfine sugar, place regular sugar in a blender or food processor and blend until very fine.
In a glass mixing bowl (not plastic) beat egg whites until foamy. With beater at high speed, add mixture of salt, raspberry gelatin and sugar. Beat until stiff peaks form. Mix in the vinegar; fold in chocolate pieces.
Cut a brown paper grocery bag open and line a cookie sheet with it.
Drop batter by 1 inch drops onto the paper bag (ungreased) on cookie sheet.
Bake in a 250 degree oven for 25 minutes. Then turn off the oven but let the cookies cool in the oven for about 20 minutes.
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