Place the raspberries in a bowl (if frozen allow them to defrost). Use the back of a fork to squash the berries into a puree. Pass the puree through a fine sieve to remove the seeds. Set aside.
Preheat the oven to 110℃ (90℃ fan)/225°F/gas mark ¼ .
Line a baking sheet with baking parchment or a reusable non-stick liner.
Pour the aquafaba into a good sized bowl. Begin to beat the liquid with hand held or a stand mixer. Once it’s starting to foam add the white wine vinegar. Continue to beat until the aquafaba is white and thick, just like a meringue.
Add the sugar a teaspoon at a time whilst continuing to beat. The aquafaba will become even thicker. This beating process will take about 8 minutes depending upon the speed setting of your beaters.
Fit a star nozzle into a large piping bag. Draw a line of the raspberry puree inside the piping bag from near the tip to half way up the bag. (see notes below)
Spoon the aquafaba meringue into the piping bag.
With the piping bag vertical to the baking tray pipe little swirls of meringue, pulling the bag up at the end of the swirl. Continue until the tray is full of meringue kisses.
Place the baking sheet into the centre of the oven and bake for 75 minutes. Turn the oven off and allow the meringues and baking tray to cool slowly inside the oven for a further hour. Do not open the oven door.
Store the meringue kisses in an air tight container to prevent them from spoiling and becoming sticky. Use as required, assembling just before serving.