put raspberries with the 1/2 cup sugar into a saucepan cook to a thick jam.Allow to cool.
Put the egg whites and sugars in a large heatproof bowl set over a pan of barely simmering water.
Whisk the egg whites and sugar, over the heat, until the all the sugar has dissolved and goes pale and thick (rub a little between fingers should not be able to feel sugar grains
Now pour into an electric mixer with a ballon whisk at high speed. Add zest and liqueur. Continue to whisk until you have a smooth, thick, glossy meringue and . whisking until cool (about 6 minutes).
Swirl in 1/3 of the raspberry jam into the meringue mixture, Spoon about 10 mounds of meringue onto a baking sheets, then make a swirl on top of each a little raspberry jam .
Bake in the oven for 1 hour, then turn the oven off and leave the meringue to cool inside it for 2 hours.