Cherry Dacquoise

For Meringue Discs

1. Preheat oven to 215 Farenheit
2. Line 2 sheet pans with parchment paper. Using an 8' cake pan, trace 3 circles with a pencil. Turn the paper over
3. Using the whisk attachment of your mixer, whip the egg whites until soft peaks form
4. Slowly add the powdered sugar and the vanilla
5. Whip until egg whites are stiff and shiny
6. Using a spatula, gently fold in the almonds. Add them in 2-3 installments. Do not overmix or the egg whites will deflate
7. Place the mixture in a piping bag and using the templates on the parchment paper pipe 3 8" dics
8. Smooth the mixture out and bake for 2 hours
9. Turn the oven off and let the meringue dry overnight. Do not open the oven during this process

For Cherry Compote

1. 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
2. Add the chopped rosemary and keep on cooking until the mixture thickens up. About 10-15 more minutes. Chill completely

For Whipped Cream

1. Using a mixer, whip the cream until soft peaks form
2. Slowly add the powdered sugar and vanilla and whip to medium peaks. This will make it easier to pipe

Assembly

1. Place a baked meringue disc on a cake plate
2. Place 1/3 of the whipping cream on top. Using a piping bag if you'd like. Add the cherry compote in the middle
3. Place a meringue disc on top and repeat the same process
4. Finally, place the last meringue disc on top and pipe the rest of the cream. Decorate as you like
5. Enjoy