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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 36 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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