Preparation time: 10-15 minutes
Cooking time: 12-15 minutes

Coulis

1. Combine the raspberries and icing sugar in a blender.
2. Strain.

Preparing the eggs and finishing

1. Beat the egg whites until slightly firm, adding the sugar in three additions. Using a pastry bag, immediately pipe the mixture into 4 balls on a baking sheet.
2. Bake in a 90° C (200° F) oven for 12-15 minutes. The egg whites should not stick to your finger: if they do, continue cooking a little longer. Cool.

Presentation

1. Moisten a sharp knife and cut off the tops of the “eggs” – the water will keep the egg white from sticking to the knife or your fingers.
2. Hollow out the middle of the egg with a melon baller or Parisian scoop. Add the raspberry coulis, reserving some for garnish, and some raspberries and replace the lid (1).
3. Serve in wide-rimmed soup bowls surrounded by a drizzle of coulis and a few raspberries.