Butter the inside of six 4-ounce ramekins. Lightly dust with granulated maple sugar, place on a baking tray and set aside.
Heat the frozen raspberries in a pot on medium heat. Add the lemon and 2 tablespoon of honey. Stir for 3-4 minutes until simmering and the raspberries have broken down into a puree.
In a small bowl, stir together the arrowroot powder and water until a thin paste is formed. Add this to the raspberry puree and stir for an additional minute, until slightly thickened.
Transfer the puree to a blender and blend for one minute. Pass the puree through a fine mesh sieve and into a bowl, to remove any remaining seeds. Place the bowl in the refrigerator to cool.
While the puree is cooling, place the egg whites in a large mixing bowl. Use an electric mixer to beat the egg whites until soft peaks form. Slowly add the remaining 2 tablespoons of honey, beating until slightly glossy.
Remove 1/4 cup of the cooled raspberry puree and set aside for garnish. Add half of the egg whites into the remaining raspberry puree and stir until combined. Don't worry about deflating the egg whites with this first addition. Gently fold in the remaining egg whites until combined, but not over mixed.
Spoon mixture into the ramekins and bake for 10-12 minutes, until golden on top. Serve immediately with fresh raspberries and extra raspberry puree.