preheat oven to 180°c/ 160°c fan forced. grease and line two baking trays. place raspberries and ¼ cup of icing sugar in a medium saucepan, stir over a low heat until raspberries have softened, set aside.
using an electric mixer, whisk eggwhites, water and remaining sugar for 10 minutes, or until stiff peaks form. carefully fold in NESTLÉ baking cocoa, until well combined. place meringue mixture into a large piping bag fitted with a round nozzle.
pipe 6 x 9cm nests, 5cm apart onto prepared trays, bake for 20- 25 minutes or until meringues are set on top. whisk thickened cream until firm peaks form.
serve meringues, topped with cream and raspberries. drizzle plaistowe 70% cocoa chocolate.
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