Heat oven to 275°F. Line cookie sheet with parchment paper.
In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto paper-lined cookie sheet; spread into 12-inch round.
Bake at 275°F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringue in oven with door closed for 30 minutes.
Meanwhile, in blender container or food processor bowl with metal blade, puree raspberries until smooth.
To serve, cut meringue into 8 wedges; place on individual dessert plates. Top wedges with kiwi fruit slices and raspberry sauce.