3 egg whites
1/8 tsp. salt
1 small pkg. raspberry Jell-o mix, sugar free fat free
3/4 c. sugar
1 Tbs. white distilled vinegar
Preheat the oven to 250 degrees. Beat the egg whites and salt together with an electric mixer on high speed until foaming. Add the Jell-O and sugar, and beat until the mixture forms stiff peaks. Add vinegar on slow speed until well incorporated. Pipe by the tablespoon full on a parchment lined baking sheet. Add sprinkles to the top, and bake for 25 minutes. Turn the oven off and let sit another 20 minutes before removing from the oven and cooling fully on a wire rack. Store in a container that has venting. If you store in an air tight container, the moisture will cause the meringues to disintegrate.