Instructions

1. 1
   Heat the oven to 200°F (90ºC).
2. 2
   In the bowl of a standing mixer or with a hand-held mixer, whip egg whites and cream of tartar on high speed until soft peaks form, about 1 minute.
3. 3
   Reduce mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes.
4. 4
   Whip in cinnamon.
5. 5
   Fill a pastry bag fitted with a medium star tip with the meringue.
6. 6
   Onto a Silpat or oiled piece of parchment paper, pipe the mixture into rounds, starting in the center and moving outward in a spiral to form a 3-inch disk.
7. 7
   Bake for 2 hours, until crisp but not browned.
8. 8
   Cool on the Silpat or parchment, then carefully remove the meringues.
9. 9
   Set aside, uncovered, on a wire rack in a cool, dry place.
10. 10
    Increase oven temperature to 350°F.
11. 11
    Toss raspberries with remaining 1 tablespoon sugar and hazelnut oil.
12. 12
    Mound the berries on a baking sheet lined with Silpat or parchment paper and roast them for about 5 minutes, until glistening and very fragrant, but not mushy.
13. 13
    Remove from the oven.
14. 14
    Pour ⅓ cup of chilled hazelnut creme anglaise into the middle of a soup plate.
15. 15
    Place a cooled meringue in the center, then spoon ¼ of the roasted raspberries on top of each meringue.
16. 16
    Serve immediately.