Preheat the oven to 110 °C for the cinnamon meringue. Separate the eggs. Beat the egg whites until stiff, while adding the lemon juice, sugar and cinnamon.
When the egg whites are very stiff, spread them by spoonfuls onto a baking tray lined with damp baking paper. Sift the powdered sugar over the top.
Let dry on the middle shelf for 1 hour to 1.5 hours. When you cut open the meringue piles, they should still be soft inside.
Warm the berries in a saucepan and serve together with meringue.
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