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Place the raspberries and sugar into a small saucepan and gently heat, simmer for 2-3 minutes until sugar is dissolved. Remove from the heat and then strain the raspberries through a sieve, discarding the seeds.
Preheat the oven to 60°C. Whisk the egg whites with an electric mixer until soft peaks form. With the motor running gradually add the sugar a spoonful at a time allowing for it to be well incorporated after each addition. Beat until thick and glossy and all the sugar has been mixed in. Ideally about 10 minutes of beating. Lastly mix in the vinegar.
Place spoonfuls of meringue mixture onto a baking paper lined tray, making a small indent in the top of each meringue. Drop a teaspoonful of raspberry syrup on top of each meringue and then swirl with a skewer.
Bake for 4 hours until meringues are crisp and firm, turn the oven off and allow the meringues to cool in the oven.
Makes approximately 20 meringues.