Prepare 2 baking trays with parchment paper and preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit) (fan-assisted). Heat egg whites, sugar, and lemon juice in a bowl over a water bath to 60-65 degrees Celsius (140-149 degrees Fahrenheit) (be careful not to overheat). When the mixture reaches 60-65 degrees Celsius (140-149 degrees Fahrenheit), remove it from the heat and beat with an electric mixer until it forms stiff peaks. Mix the freeze-dried raspberries with water in a bowl. Fold the soaked raspberries into the stiff meringue mixture using a spatula, creating a marbled effect. Place large spoonfuls of meringue onto the parchment paper. Reduce the oven to 100 degrees Celsius (212 degrees Fahrenheit) (fan-assisted) and place the meringues directly in the oven. Bake for 1 hour, then turn off the oven and let the meringues sit for an additional hour.