Separate the eggs while still cold from the fridge. Then leave the egg whites for few hours to reach room temperature.

Before making the meringue, prepare your cookie sheets lined with parchment paper or baking silpat.

If using pipping bag than keep that ready with 1 M pipping tip.

Preheat the oven to 225 F

Make sure the whisk and the bowl are completely dry before you start whisking the egg whites. Drop the egg whites and start whisking at medium speed for 2 minutes. Once it looks little frothy, add the salt and cream tartar then whisk at medium high speed until it starts to looks white and foamy.

At this point start adding the sugar, 1 tablespoon at a gap of 20 seconds and whisk at speed 10 until it starts to look glossy and form a stiff peak.

Using a rubber spatula swipe the sides of the bowl to make sure sugar is incorporated properly and then whisk one last time.

If using the pipping bag then put the meringue in the pipping bag and pipe it into 3 inch circle swirls. You should be able to make 6 circles. You can so the same using a spoon too.

Bake at preheated 225 F for 45 minutes and then then switch off the oven but leave the baking sheet inside for 1 hr. Then take it off and let it cool completely in a cookie wire sheet.

While the Mini Pavlovas bake, prepare the compote.

Add the pitted cherries, the berries, sugar, salt, thyme springs, lemon juice and ½ cup water in a pot and let it simmer in medium heat for 15 to 20 minutes.

Allow the compote to cool completely before you serve it with the Mini pavlovas.

To assemble the Mini Pavlovas, whipped some cream with little sugar. Spoon the whipped cream on the pavlovas and then spoon some of the compote. Enjoy it right away.