Line a baking tray with baking paper. Preheat the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Beat the egg whites, 1 pinch of salt and lemon juice with the whisks of the mixer until stiff, adding 200 g sugar at the end.
Continue beating until a smooth, firm, shiny mass is obtained.
Pour the beaten egg white into a piping bag with a large star-shaped spout. Spray 6 circles (approx. 10 cm Ø) onto the baking tray. Spray a large dot in the middle of each circle and spread it out to form a base.
Bake in a hot oven for about 2 hours. Then turn off the oven and let the meringue cool down overnight.
The next day, sprinkle raspberries with 2 tablespoons of sugar and defrost. Break the chocolate into pieces. Heat 150 g cream, mascobado sugar and butter in a pot. As soon as the butter has melted, remove the pot from the stove and melt the chocolate in it while stirring.
Whip 350 g cream until stiff, allowing the vanilla sugar to trickle in. Mash thawed raspberries with a fork and fold in. Pour raspberry cream on the meringue tartlets, spread chocolate sauce over them.