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 small mixing bowl; let stand at room temperature for 30 minutes. 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.
2 Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° 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.
3 In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.
Yield: 7-1/2 dozen.