Method

• 1.
  Preheat the oven to 100°C. Place paper muffin cases in 8 muffin pans and spray with cooking spray.
• 2.
  Place egg whites and a pinch of salt in the bowl of an electric mixer. Whip until soft peaks form. Gradually add 1 cup sugar and mix until glossy. Add vinegar, vanilla and half the rosewater. Stir to combine. Pipe or spoon into muffin pans.

• 3.
  Bake in oven for 2 1/2 hours. Turn off oven and leave the meringues inside for up to 4 hours to cool and crisp.
• 4.
  Place remaining sugar in a pan with 1/4 cup water and bring to the boil, stirring, for 5 minutes. Add remaining rosewater and set aside to cool.
• 5.
  Toss the raspberries in the sugar syrup.
• 6.
  Use a serrated knife to cut off the top of each meringue and fill the bases with cream and raspberries. Replace tops and dust with icing sugar.