Step 1Heat the oven to 200 degrees. In the bowl of a standing mixer or with a hand-held mixer, whip the egg whites and the cream of tartar on high speed until soft peaks form, about 1 minute. Reduce the mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes. Whip in the cinnamon.
Step 2Fill a pastry bag fitted with a medium star tip with the meringue. 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. Bake for 2 hours, until crisp but not browned. Cool on the Silpat or parchment, then carefully remove the meringues. Set aside, uncovered, on a wire rack in a cool, dry place.
Step 3Increase the oven temperature to 350 degrees. Toss the raspberries with the remaining 1 tablespoon sugar and the hazelnut oil. 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. Remove from the oven.
Step 4Pour one-third cup of chilled hazelnut creme anglaise into the middle of a soup plate. Place a cooled meringue in the center, then spoon one-fourth of the roasted raspberries on top of each meringue. Serve immediately.