Ingredients

3 large egg whites
1⁄8 teaspoon salt
1 package (3 ounces) orange Jell-O
1/4 cup caster sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange extract
Zest of 1 orange
1 cup mini chocolate chips

Instructions

Preheat the oven to 275°F. Line 2 baking sheets with parchment paper or silicone mat.

Place the egg whites and salt in a large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy. Turn the speed to high and pour the Jell-O and then the sugar into the bowl in a slow, steady stream. Continue to beat until the egg whites are stiff and shiny, about 5 minutes.

With a rubber spatula, gently fold in the vanilla extract, orange extract, orange zest and the chocolate chips.
Scrape the meringue into a pastry bag fitted with a large plain tip and pipe the cookies, each about 1-inch in diameter, onto the baking sheets.

Bake the meringues until they are firm, about 40 minutes. Slide the parchment paper or baking mat with the cookies onto wire racks and let them cool for 5 minutes, then carefully peel them off the parchment paper.

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