Mini Pavlova With Cherries

Directions

1. Preheat the oven to 285 F. Add all Group A ingredients to a large bowl, and beat with an electric mixer on medium-high speed, for 3 - 4 minutes, till stiff peaks are formed (turn the bowl upside down as a test). The mixture should look glossy.
2. Grease a baking tray surface with butter and heap the meringue onto it, in as many portions as desired (this recipe made 2). Use the back of the spoon or ladle to create a little divot on top of the meringue heap. Bake for 30 minutes. Reduce heat to 245 F and bake for another 30 minutes. Turn off the oven and leave the pavlova in for an hour before taking it out, so that it browns nicely.
3. While the pavlova is baking, prep the cherries: De-stem, pit, and chop up the cherries. Heat some butter in a cast iron skillet on medium-high heat and transfer the cherry pieces to the skillet. Sear until they start to slightly char and let out a little juice when pressed down with a ladle. Turn down the heat to low and cook until the cherries are mushy and slightly saucy. Scoop out into a small bowl and set aside till it’s time to plate.
4. Next, make the lime curd while the meringues continue to bake: Whisk the eggs, yolk, lime juice, and lime zest in a bowl. Heat up a small saucepan or non-stick skillet on low heat and add the mixture to it. Keep whisking continuously to prevent curdling. Add the butter and sugar, and increase heat to medium-low. Whisk continuously until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer. Remove from the heat and scrape into a mesh strainer, pressing gently on the solids. Scrape any lemon curd clinging to the underside of the strainer into the bowl. Refrigerate to chill before using. Cover tightly with a lid and use for up to a week.
5. Let the meringue shells cool to room temperature before adding the lime curd and cherry compote. Enjoy immediately after adding the toppings!
6. *Note: For the lime curd, use the yolk from the same egg as that of the white used to make the meringue shells.