Select about 24 raspberries, wash if necessary and drain very well.
For the meringue base, preheat the oven (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line a baking tray with baking paper. Beat the egg white until stiff, gradually adding sugar and 1 pinch of salt.
Continue beating until the sugar has dissolved and the mixture is shiny. Finally stir in lemon juice.
Pour into a piping bag with perforated spout. Spray half of the mixture as approx. 24 small flat spots on the sheet metal. Place 1 berry on each. Spray the rest of the mixture as tuff.
Leave to dry in a hot oven for about 2 hours. Take out and let cool down.