Raspberry Meringues

• 3 egg whites
• 3 tablespoons plus 1 teaspoon raspberry gelatin powder
• 3/4 cup sugar
• 1 teaspoon white vinegar
• 1/8 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup finely chopped pecans
• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts.
3. Drop by rounded teaspoonfuls onto parchment-lined
4. . Bake at 250u0b0 for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool.
5. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.

egg whites, raspberry gelatin powder, sugar, white vinegar, salt, chocolate chips, pecans, semisweet chocolate chips, shortening

Taken from www.tasteofhome.com/recipes/raspberry-meringues/ (may not work)