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    Raspberry Meringue Cookies


    Source of Recipe


    unknown

    List of Ingredients




    3 egg whites
    1/2 teaspoon salt
    1/2 teaspoon cream of tartar
    1 package sugar-free raspberry-flavored gelatin
    1/2 cup sugar
    1/3 cup miniature chocolate chips

    Recipe



    Preheat oven to 275º. Spray baking sheets with Pam or line with Reynold's Release aluminum foil.
    Beat egg whites, salt and cream of tartar in small mixing bowl until soft peaks form. Mix the dry jello with the sugar; add gradually to the egg whites and beat until stiff peaks form. Gently fold in chocolate chips. Drop by level tablespoon onto prepared baking sheet.

    Bake for 30 minutes at 275º, reduce the temperature to 250º and bake another 30 minutes. Turn off oven and leave the cookies in the oven for another hour. DO NOT OPEN THE OVEN DURING THE BAKING OR COOLING.
    Remove to wire racks. Store in airtight container.

    45 cookies

    Per Serving: 17 Calories; trace Fat (19.9% calories from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
 

 

 

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