1box of small sized Cherry Jello
4 egg whites
1 TBS vinegar
1/4 tsp salt
1 cup sugar, divided
1-2 cup mini chocolate chips or candy canes (chopped fine)
Beat egg whites till stiff. GRADUALLY add Jello and 1/2 the sugar. 1 TBS at a time. Beat well between each addition. Add salt and vinegar. Add reserved sugar, 1 TBS at a time.
Fold in Chocolate chips.
Drop onto paper lined cookies sheets. SMALL cookies work best. Bake at 250 for 20 min. Turn off oven and cool for at least 20 min.
Keep in airtight container in Fridge. These become sticky in humid weather, so avoid making them when it's raining.
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