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Preheat your oven to 200°F/93°C. Prepare all of the ingredients before whipping the egg whites. Also prepare two sheet pans lined with either parchment paper or silicone baking mats.
Prepare a bain-marie by simmering water in a saucepan. Combine the egg whites and sugar in a large mixing bowl. Place the bowl over the bain-marie and whip continuously until the egg white and sugar mixture reaches 120°F/49°C.
Remove from the heat and continue whipping until stiff peaks form.
Pipe (using a pastry bag) or drop (using a large spoon) the meringue onto the prepared sheet pans. A dozen evenly spaced meringue rounds seem to work best for each sheet pan.
Gently place one raspberry and the desired amount of shaved toasted almonds on each meringue mound.
Immediately bake at 200°F/93°C for 2 to 3 hours, until the meringue cookies are dry, crisp, and lightly golden brown.