Using an electic mixer, start whipping the egg whites. As the whites begin to foam, continue whisking whilst gradually adding the caster sugar. Whisk on full speed until the meringue has reached firm peaks. Sieve the icing sugar over the meringue and fold in by hand only. Using a 1cm nozzle, pipe 8x7cm balls of meringue onto a piece of silicone paper. Hollow the middle using a wet teaspoon. Sprinkle icing sugar on top and cook for two hours and 45 min in a preheated fan over at 90*C. When cooked, tap the bottom of the meringue, it will be firm. If undercooked, the base will collapse and break. To make the puree, mix 150g of raspberry puree with the caster sugar. For the Chantilly cream, whisk whipping cream to soft peaks then fold in sugar. Refrigerate until required.