Raspberry Chocolate Kisses

3 egg whites, room temperature

1 teaspoon white vinegar

⅛ teaspoon salt

3½

tablespoons raspberry gelatin (not sugar free)

¾

cup sugar

1 cup dark chocolate chips

Heat oven to 250 degrees. Line three cookie sheets with parchment paper or coat lightly with nonstick spray.

With an electric mixer, beat egg whites with vinegar and salt until stiff but not dry.

In another bowl, combine gelatin and sugar; gradually add to egg whites until well combined.

With a rubber spatula, gently fold in chocolate chips. Drop by teaspoonfuls onto cookie sheets and bake 25 minutes. Turn oven off and leave in oven 20 minutes more. Cool on a rack and store in an airtight container.

Makes about 3 dozen.

Cook's note: For Lime Chocolate Kisses, substitute lime gelatin for raspberry and white chips for the dark chips.