Preheat oven to 200 degrees F. Line two cookie sheets with parchment paper.
If you are planning on piping, fit a large pastry bag with a 1 inch tip. Otherwise, you can skip piping and just use spoonfuls of meringue.
Mix together sugars and flavored gelatin. Set aside.
Beat egg whites until white and foamy. Add salt and continue beating, gradually adding sugar mixture until mixture is billowy and pink. Continuing to beat until stiff just barely start to form. The batter will be somewhat soft, but you it should hold a round shape when piped. The cookies will puff up somewhat in the oven as well.
Beat in vinegar, then fold in chocolate chips.
Spoon or pipe the batter onto parchment lined baking sheets, spacing 2 inches apart. Put in the oven at 200 for about 2 hours. Check to make sure the cookies are not browning too quickly. They should stay pink and just drink out. If your cookies seem to be browning, turn off the heat and just leave them in the closed oven.