Preheat the oven to 110°C (90°C fan-assisted). Grease three large oven trays and line with baking paper.
1. In a blender, process the thawed raspberries, icing sugar and water until smooth. Push the raspberry purée firmly through a fine sieve over a small bowl and discard the seeds.
2. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the castor sugar, beating until the sugar is dissolved. Beat in the white wine vinegar and the cornflour on low speed until just combined.