Toast the hazelnuts by placing onto a lined oven tray and putting into a cold oven set to 200°C. Roast for exactly 10 minutes, remove and rub the skins off with the baking paper whilst still hot. Separate. Alternatively purchase pre-roasted nuts. Turn the oven down to 180°C.
Meanwhile place the egg whites and salt into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.
Add sugar 1 tsp at a time through hole in lid as you whip a further 6 min/50°C/Butterfly/speed 3/MC off. If you finish adding the sugar before the time is up, that is fine, just let the timer complete the 6 minutes.
Remove Butterfly before adding all other ingredients except raspberries, including cooled nuts.
Incorporate 6 sec/speed 6. This will deflate the meringue, but not a problem. Fold the raspberries and any unmixed ingredients in with a silicone spatula.
Line 2 oven trays with baking paper. Dollop small amounts of the mixture (I used a 1/4 cup measure) leaving plenty of room between as they do spread out. A normal baking tray will accommodate about 6 cookies at a time.
Bake 15 minutes. Remove and cool on the rack until cold. Peel carefully from the paper as the raspberries are soft.
Store in an airtight container until use!