Mix all fruit together in a large bowl.
Heat sugar and water until it reaches the softball stage (235-245 degrees F) and a simple syrup is formed.
Beat egg whites, cream of tartar, and a pinch of salt in a standing mixer until soft peaks form. Slowly pour the hot simple syrup into egg white mixture and continue until stiff peaks form.
Place one cookie each on serving plates. Top with dollop of meringue, followed by equal portion of fruit and a smaller dollop of meringue. Using a brulée torch, brown the meringue and serve.