Preheat oven to 215 Farenheit

Line 2 sheet pans with parchment paper. Using an 8' cake pan, trace 3 circles with a pencil. Turn the paper over

Using the whisk attachment of your mixer, whip the egg whites until soft peaks form

Slowly add the powdered sugar and the vanilla

Whip until egg whites are stiff and shiny

Using a spatula, gently fold in the almonds. Add them in 2-3 installments. Do not overmix or the egg whites will deflate

Place the mixture in a piping bag and using the templates on the parchment paper pipe 3 8" dics

Smooth the mixture out and bake for 2 hours

Turn the oven off and let the meringue dry overnight. Do not open the oven during this process

Place cherries in a medium pan with the sugar and zest. Cook for 10-15 minutes on medium heat or until the cherries soften and begin to release their juices

Add the chopped rosemary and keep on cooking until the mixture thickens up. About 10-15 more minutes. Chill completely

Using a mixer, whip the cream until soft peaks form

Slowly add the powdered sugar and vanilla and whip to medium peaks. This will make it easier to pipe

Place a baked meringue disc on a cake plate

Place 1/3 of the whipping cream on top. Using a piping bag if you'd like. Add the cherry compote in the middle

Place a meringue disc on top and repeat the same process

Finally, place the last meringue disc on top and pipe the rest of the cream. Decorate as you like

Enjoy