Place the raspberries in a small bowl with the icing sugar and crush lightly with the back of a fork.
Whip the cream and rosewater with a hand-held electric whisk until it forms soft peaks, then gently fold in the crushed raspberries.
Spread some raspberry cream on the flat surface of a meringue, then sandwich together with another meringue. Repeat with the remaining meringues and cream. Serve the meringues with the raspberry coulis.