In a blender, place the raspberries and 1 tablespoon of the sugar. Blend until the raspberries are pureed.
Add the rose water to the puree, mix well, and pour into a mixing bowl.
In a separate large bowl, slowly beat the egg whites with a handheld electric mixer for a few minutes. Then add the remaining 3 tablespoons sugar. Increase the speed to high and beat until the mixture forms stiff peaks.
Fold the egg whites gently into the raspberry mixture until fully blended.
Lightly butter 6 cocottes or ramekins.
Divide the mixture between the cocottes or ramekins and level the tops with a spatula.
Place in the oven on top of a baking sheet and bake for 13 to 15 minutes or until the souffles rise.