Instructions: Line a baking sheet with aluminum foil; draw 2 (3-inch) circles on foil.

Beat egg white (at room temperature) in a bowl at high speed of an electric mixer until foamy. Sprinkle cream of tartar over egg white; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon half of meringue mixture onto each circle. Using the back of a spoon, shape mixture into circles, mounding sides at least 1/2-inch higher. Bake at 225 degrees for 45 minutes. Turn oven off, and let meringue shells cool at least 1 hour before opening oven door. Carefully peel aluminum foil from shells; cool shells com- pletely on wire racks. Arrange half of kiwi fruit slices in each shell. Combine raspberry spread and lemon juice in a small saucepan; stir well. Cook over low heat, stirring constantly, until drizzling consistency. Drizzle mixture over kiwi fruit.

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