Line a baking sheet with parchment paper. Draw 2 (4-inch) circles on paper; turn paper over. Set aside baking sheet.
Beat first 4 ingredients at high speed of an electric mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently fold in almonds.
Pipe egg white mixture onto circles on paper, building up sides to form a shell. Bake at 225° for 1 hour and 20 minutes. Turn off oven. Cool in oven 2 hours with oven door closed. Carefully remove from paper; let cool completely on wire racks.
Combine raspberries, wine, and 1 tablespoon sugar; let stand 1 hour.
Place meringues on 2 dessert plates. Spoon raspberry mixture evenly into meringues. Garnish with mint sprigs, if desired.