Line a large baking sheet with baking paper. In a clean bowl, whisk the egg whites using a hand-held electric whisk until stiff. Add the sugar, 1 tablespoon at a time, whisking well between each addition, until firm and glossy.
Place the raspberries in a bowl and crush with a fork, then lightly fold through the meringue to form a rippled effect. Place large spoonfuls of the mixture on the prepared baking sheet.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until firm on the outside. Serve with crème fraîche and extra raspberries.