Preheat oven to 225 F.

Line two baking sheets with parchment paper. ( Optional: Trace six 3 inch circles over the parchment paper on each sheet).

Beet egg whites in the bowl of an electric mixer until frothy. Add cream of tartar. Beat until soft peaks form. Increase speed to medium high.

Slowly add sugar, 1 tbsp at a time, until it is dissolved and stiff peaks form. Beat in vanilla extract.

Fill a piping bag with meringue, use a star tip. Starting in the middle of each circled, pipe a round, then pipe two circles over each other. Repeat until meringue is gone.

Bake meringue nests for 45 minutes at 225 F.Then turn the oven off and let them stand inside for 1 more hour.

Fill with lime curd. Top with cherries.

In a deep bowl whisk together eggs, sugar, lime juice, salt and zest. Pour into a medium sauce pan and place over medium low heat. Cook for 5 -6 minutes, stirring constantly with a rubber spatula, until thick.

Turn the heat to low and add butter, stir to incorporate. Strain and pour into a jar. Store in the fridge.

Lime curd makes 1 3/4 cups.