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3 egg whites
3 1/2 tablespoons dry raspberry gelatin
3/4 cup granulated sugar
Dash of salt
1 teaspoon vinegar
6 ounces chocolate chips
Beat egg whites, gradually adding gelatin and sugar until they are stiff
and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons
on baking sheet (ungreased). Bake at 250 degrees F for 40 to 50 minutes.
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