Makes 4 dozen tablespoon-size cookies.

3 egg whites
1/8 teaspoon salt
1/2 (3 ounce) box raspberry gelatin
3/4 cup granulated sugar
1 (6 ounce) package chocolate chips (optional)

Beat egg whites and salt until stiff. Add gelatin and sugar gradually to egg whites; beat to stiff peaks. Fold in chocolate chips, if desired. Cover cookie sheets with parchment paper and drop cookie batter onto them. Bake at 250 degrees F for 20 minutes.

Turn oven off, leave cookies 20 minutes longer.

NOTE: Chopped or slivered almonds may also be added to batter.