Cherry Pie Mini Pavlovas

1. Preheat the oven to 200 and have ready a parchment-lined baking sheet.
2. In a medium bowl, add the cold egg whites and cream of tartar. Beat with an electric mixer until foamy and soft peaks start to form.
3. Then, slowly stream in the granulated sugar while continuing to beat on medium speed. Stop mixing once it’s formed stiff peaks.
4. Scoop into a piping bag or alternately use a spoon to make the circles.
5. On the cookie sheet lined with parchment paper, make mini circles of the meringue and leave a small divot in the center to add the filing later. You can also use a spoon to make the divot. Repeat until all the meringue has been used.
6. Bake for 45 minutes at 200 degrees and then turn off oven and let cool for 1 hour. Do not open the oven during the cooling process.
7. After the meringues have cooled, move them to serving platter.
8. Fill each meringue with cherry pie filling then garnish with orange zest & mint.
9. Enjoy within 3 hours of filling.