Serves: 5
Total Calories: 403
Yield: 80 cookies
Beat egg whites until they begin to get stiff. Add gelatin gradually, blending thoroughly. Add sugar a little at a time; beat until stiff peaks form. Beat in salt and vinegar. Fold in chocolate chips and nuts. Drop by half-full teaspoon on foil-lined baking sheets. Bake 20 minutes at 250°. Turn off heat and leave in oven 3 hours without opening door. To garnish, you may dip the tops in a little melted chocolate, or before baking, add a little shaved chocolate or a chocolate chip to top of cookie. These will hold their shape.
This Romantic Raspberry Chocolate Meringues recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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