Beat the egg white with the whisk of the hand mixer until stiff, adding salt and sugar. Pour the mixture into a piping bag with a large perforated spout. Line 1-2 baking trays with baking paper. Spray approx. 24 small flat spots.
Place one raspberry on each. Spray the rest of the meringue as tuff on the raspberries. Leave to dry in the preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for about 2 hours. Keeps cool and airtight packed approx. 1 week