These light and airy drops, bursting with bits of chocolate, have long been a holiday favorite at our house. I often make them for luncheons and teas.
Total TimePrep: 20 min. Bake: 45 min./batch
Makesabout 6 dozen
- 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.
Nutrition Facts2 each: 46 calories, 1g fat (1g saturated fat), 0 cholesterol, 17mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Raspberry Kisses in Country Woman Christmas 1999