Preheat the oven to 120°C. Line a baking tray with non-stick baking (parchment) paper.
Place the egg whites into a spotlessly clean bowl and whisk on full speed until they form stiff peaks.
Reduce the speed of the mixer and add the sugar a little at a time, beating thoroughly. When all the sugar has been incorporated and the mixture is glossy and stays put.
Remove from the mixer and fold in the melted chocolate leaving swirls in to flavour the meringue.
Spoon 8 meringues shaped into quenelles or various forms on to the prepared baking sheet, making sure they do not touch one another.
Bake for 25–30 minutes, or longer, depending on the size of the meringues, until firm to the touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
Carefully lift the meringues off the paper and keep aside to cool for 1 hour or so.
Build the sandwich by sticking 2 meringues with whipped cream, a few raspberries and a drizzle of extra melted chocolate or cocoa powder if desired.