Firstly, get all of the ingredients measured out and together ready for cooking.
Next, whisk the egg whites until they form a thick creamy mixture and are able to make peaks.
Now, add the sugar a dessert spoonful at a time and whisk in, keeping the same consistency.
Next, sieve the icing sugar over the meringue mixture and gently fold in.
With a piping bag and large nozzle pipe the meringue mixture onto a baking tray lined with a non-stick liner. The meringues should be 3-4 cm in diametre.
Now, bake the meringues in a pre-heated oven at 110C / 100C Fan for 75 minutes, or until the base of the meringues are firm and golden brown. The remove and cool on a wire rack.
Now, whisk the cream and add to a piping back with a large plain nozzle. Pipe the cream onto the base of a meringue and make a sandwich with another. Repeat this until all of the meringues are used up.
Garnish with fresh raspberries and sieved icing sugar. Wonderful cream meringues in no time.