Drain the raspberries and place them in the container of an electric blender. Blend on high speed, then strain through a sieve lined with cheesecloth.
In a mixing bowl beat the egg whites until stiff, gradually adding the sugar while beating.
Fold the raspberries into the whipped cream, then fold in the egg whites. Pour into a mold or a refrigerator freezer tray and freeze. After an hour remove from the freezer and, using a spoon, fold in the macaroon crumbs so that they are streaked through the mousse. Return to the freezer and freeze until firm.