- 3 egg whites
- 1/8 teaspoon salt
- 3/4 cup sugar
- 3 tablespoons plus 2 teaspoons raspberry gelatin powder
- 1 tablespoon vinegar
- 1 cup miniature chocolate chips
- In a bowl, beat egg whites and salt until foamy. Combine sugar and gelatin powder; gradually add to egg whites, beating until stiff peaks form and sugar is dissolved. Beat in vinegar. Fold in the chocolate chips.
- Drop by teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 25 minutes. Turn oven off, leaving kisses in the oven 20 minutes longer. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Raspberry Kisses in Country Woman Christmas Annual 1999, p35
Reviews for Raspberry Kisses
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review