Preheat oven to 100 degrees celsius. Beat egg whites to soft peaks, then gradually add rice malt syrup a bit at a time.
Add mixture into piping bag, pipe out meringue into circles on baking paper.
Place in over for about half an hour. Keep an eye on them so they do not burn, they should colour up slightly.
Have fun dressing up the shells with yohurt and berries.
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4 Egg whites
2 Tablespoons Rice Malt Syrup
1 Small tub chobani yoghurt (greek yoghurt)
Raspberries (fresh or frozen)