Ingredients
3 large egg whites3 tablespoons plus 1 teaspoon raspberry gelatin powder3/4 cup sugar1 teaspoon white vinegar1/8 teaspoon salt2 cups semisweet chocolate chips1/2 cup finely chopped pecansTOPPING:1/4 cup semisweet chocolate chips1 teaspoon shortening
Preparation
Place egg whites in a large 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.
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.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.
