Line a baking sheet with baking parchment or brown paper.
Preheat oven to 225°F (105°C).
To make meringue, beat egg whites until stiff.
Gradually beat in granulated sugar.
Sift together powdered sugar and cornstarch.
Fold into egg white mixture.
Fill a pastry bag fitted with a large plain nozzle with meringue mixture.
Pipe in a spiral onto prepared baking sheet to make an 8- to 9-inch (20- to 23-cm) round.
Form sides of meringue nest by piping rosettes around the edge.
Dry out in oven 12 hours, with oven door slightly open.
Cool on a rack.
To make filling, whip cream with brandy until stiff.
Spread cream evenly in meringue nest and cover with raspberries.