Heat oil in a large pan over medium heat. Cut Foldit flatbreads in half along the fold making 12 small flatbreads.
Fold each aluminum sheet into a 3-inch roll. Wrap a Foldit half around aluminum roll and carefully place in hot oil with tongs without releasing. Carefully turn each wrapped roll until golden brown and slightly crispy. Transfer to a paper towel-lined plate and repeat with remaining Foldit halves and aluminum sheets. Set aside to cool.
Combine sugar and water in a medium saucepan and heat over medium heat until a light syrup forms; about 10 minutes. Remove from heat.

Mix cream cheese with a stand mixer until soft and creamy. Transfer the cream cheese to a bowl and set aside. Clean out mixing bowl.
Return clean mixing bowl to stand mixer. Beat egg whites until stiff peaks form. With mixer still running, pour in syrup in a slow stream. Continue mixing for 5 minutes. Fold in cream cheese.

Remove aluminum foil rolls from each fried flatbread.
Spoon meringue in a pastry bag or sealable plastic bag. Cut off corner of bag and pipe meringue into each flatbread. Serve with berries and dust with confectioner’s sugar.