Whisk the egg whites in a clean,
grease-free bowl until they begin to form soft peaks. Add half the
sugar and continue to whisk until the mixture stands in stiff peaks.
Lightly fold in the remaining sugar, using a metal spoon. Line a
baking (cookie) sheet with baking parchment and pipe tiny swirls of
meringue on to the sheet. Dry the meringues at the lowest possible
setting in the oven for 2 hours. Cool on a wire rack.
Whip the cream with the icing sugar until stiff, then fold in the
raspberries. Use to sandwich pairs of the meringues together and pile
on to a serving plate.