Raspberry Meringue for Cupcake Topping

1. 1

   Beat the egg whites and salt with an electric mixer until the mixture form satiny peaks.

2. 2

   Keep beating the egg whites while adding sugar little at a time until the meringue is stiff and shiny.

3. 3

   Add 4 tsp of raspberry syrup and fold in gently.

4. 4

   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.

5. 5

   Decorate cupcakes meringue and bake in the oven for another 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.