Meringue Kisses III

Recipesfull introduces to you: Cookie Recipes. (Meringue Kisses III). When my brother got married last May, my mother made sure to give his bride a copy of this recipe. Any flavor of gelatin may be used in this recipe. They're light, airy and if you use a citrus flavored gelatin they have a refreshing tang.

Brief

Prep 20 mins

Cook: 45 mins

Total: 1hr5 mins

Servings: 24

Yield: 2 dozen

Meringue Kisses III

Ingredients

3 egg whites

¾ cup white sugar

⅛ teaspoon salt

1 teaspoon distilled white vinegar

3 ½ tablespoons fruit flavored Jell-O® mix

1 cup semisweet chocolate chips

Lemon Poppy Seed Biscotti

Dessert

Directions

Step 1

Preheat oven to 250 degrees F (125 degrees C). Line baking sheets with brown paper.

Step 2

In a large glass or metal mixing bowl beat egg whites until foamy. Gradually add sugar salt and gelatin continuing to beat until stiff peaks form. Fold in vinegar and chocolate chips if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.

Step 3

Bake in the preheated oven for 25 minutes then turn the oven off and leave cookies in for an additional 20 minutes or until they dry out. Cool completely before removing from the paper.

Nutritional Information

Meringue Kisses III

Servings Per Recipe:24

Calories: 63.3

% Daily Value *

Protein: 0.8g 2%

Carbohydrates: 11.6g 4%

Dietary Fiber: 0.4g 2%

Sugars: 10.1g

Fat: 2.1g 3%

Saturated Fat: 1.2g 6%

Niacin Equivalents: 0.2mg 2%

Folate: 1.1mcg

Calcium: 2.6mg

Iron: 0.2mg 1%

Magnesium: 8.5mg 3%

Potassium: 32.5mg 1%

Sodium: 22.2mg 1%

Calories From Fat: 18.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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