6 teaspoons raspberry flavored syrup (4 tsp to mix into the meringue and 2 tsp to pour into a pastry bag)
Directions:
1. Beat the egg whites and salt with an electric mixer until the mixture form satiny peaks. Keep beating the egg whites while adding sugar little at a time until the meringue is stiff and shiny. Add 4 tsp of raspberry syrup and fold in gently. 2. Coat the inside of a pastry bag with swirls of 2 tsp raspberry cordial/syrup (this will make the meringue look more beautiful with pink stripes) and then carefully fill the bag with meringue mixture. 3. Decorate cupcakes meringue and bake in the oven for another 5 minutes.
