Makes 40 cookies
3 large egg whites
1/8 teaspoon salt
1 package (3 ounces) raspberry jello
½ cup sugar
1 teaspoon pure vanilla extract
1 cup mini chocolate chips (optional)
Position one oven rack in the top third of the oven and the other rack on the bottom third of the oven. Preheat the oven to 275°F. Line 2 baking sheets with parchment paper.
In a mixer, beat egg whites and salt until they ar frothy. Turn the speed ot high and pour the Jello-O and sugar into the bowl in a slow steady stream. Continue to beat until the egg whites are stiff, about 5 minutes.
Folding in the vanilla and the chocolate chips. Drop tablespoons of the meringue onto prepared baking sheets, about 1 ½ inches apart.
Bake cookies for 30 minutes. Cool for 5 minutes, then carefully peel off the parchment paper and cool on a wire rack.