Makes 4 dozen tablespoon-size cookies.
3 egg whites
1/8 teaspoon salt
1/2 (3 ounce) box raspberry gelatin
3/4 cup granulated sugar
1 (6 ounce) package chocolate chips (optional)
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Beat egg whites and salt until stiff. Add gelatin and sugar gradually to egg whites; beat to stiff peaks. Fold in chocolate chips, if desired. Cover cookie sheets with parchment paper and drop cookie batter onto them. Bake at 250 degrees F for 20 minutes.
Turn oven off, leave cookies 20 minutes longer.
NOTE: Chopped or slivered almonds may also be added to batter.
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