Total TimePrep: 20 min. Bake: 25 min./batch
- 3 egg whites
- 3 tablespoons plus 1 teaspoon raspberry gelatin powder
- 3/4 cup sugar
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup finely chopped pecans
- 1/4 cup semisweet chocolate chips
- 1 teaspoon shortening
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts.
- Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.
Nutrition Facts2 each: 68 calories, 4g fat (2g saturated fat), 0 cholesterol, 14mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.
Sep 24, 2014
In one word: YUCK. 3 tbsp. plus 1 tsp. raspberry gelatin powder is WAY too much. All these tasted of was chemical raspberry flavor. If I were to make these again, which is doubtful, I'd at least halve the amount of gelatin powder. I was surprised. Most TOH recipes that I try would get at least a 3-star rating from me. These, I am sorry to say, were disgusting, and a complete waste of a bag of chocolate chips.
Sep 1, 2010
I won second place in the Chocolate Extravaganza Contest in the hotly contested cookie division in our county fair. They actually come out better if the meringue is not too stiff.
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