Preheat the oven to 200 degrees. Line a large cookie sheet with parchment paper. In a medium stainless steel bowl, using a handheld mixer, beat the egg whites at medium speed until frothy. Add the kosher salt, cream of tartar, and cumin and beat until the egg whites hold soft peaks. Gradually add the sugar, 1 tablespoon at a time, and continue to beat until firm, glossy peaks form. Drop the egg white mixture in evenly spaced 2-tablespoon-size mounds on the parchment paper-lined baking sheet.

Bake the meringues for 4 hours, until they are crisp but not browned. Let cool completely at room temperature. Serve the cumin meringues with the mixed berries and creme fraiche.

The meringues can be stored at room temperature overnight in an airtight container; refrigerated meringues can become soggy.