For the meringue disks:
For the filling:
In a bowl, put the egg whites and beat until stiff peaks form.
Add granulated sugar little by little, beating at high speed. Beat until all the sugar dissolves.
Once dissolved, add cornstarch and powdered sugar in folding motions. It is recommended to sift them before.
In an oven tray with a baking sheet, form the meringue disks with a spoon, and bake for 40-50 minutes at 210°F or until they are really dry on the outside.
Put sugar and water in a small pot, melt, and add almonds. Stir over medium-high heat until it caramelizes. Then decorate with raspberries and voilà!