Tuile Batter: Combine softened butter, powdered sugar and flour in mixing bowl. Beat with paddle on electric mixer on medium speed until butter is in very fine pieces. Reduce speed to low and slowly add egg whites. Cream until smooth.
Making Tuiles: Preheat oven to 350°F. Place tuile template on silicone mat. Use large spatula to spread tuile batter across template, completely filling in each cavity. Continue spreading back and forth until each cavity is full and smooth, and all excess batter is removed from top of template. Carefully lift off template. Reserve a couple tablespoons of batter and mix in pink food coloring. Put colored batter in parchment cone or decorating bag with small hole and pipe details on top of the tuile cookie batter. Put silicone mat on baking sheet and bake for 6 minutes. Check cookies every minute or so to prevent burning. Remove cookies from oven when the edges are just starting to brown. Quickly release cookies with spatula and place in small bowl to form dish shape.
Assembling: Drizzle raspberry sauce over plate. Place tuile cup on plate and put one scoop of sorbet in cup. Garnish with whipped cream and fresh raspberries.