Raspberry Kisses

Directions

1. 1
   Beat egg whites with salt until foamy.
2. 2
   Combine gelatin with sugar.
3. 3
   Add gradually to the egg whites, beating to stiff peaks. Make sure sugar is well dissolved by rubbing a bit of the mixture between your fingers.
4. 4
   It should not feel grainy.
5. 5
   Blend in vinegar, then fold in chocolate.
6. 6
   Drop by teaspoons onto ungreased brown paper-lined or nonstick pans.
7. 7
   Bake 25 minutes in a preheated 250° oven.
8. 8
   Then turn off oven, but do not remove cookies for another 20 minutes.
9. 9
   The kisses are light and fragile, remove carefully with spatula.
10. 10
    Ideal for those on low-cholesterol diet.