Place the pitted cherries in a casserole together with sugar, lemon and corn starch. Let it simmer for 5 minutes. Put aside and let it cool.
Preheat oven to 175°C (350 F). Mix the almonds into flour in a food processor. Whip egg whites until fluffy and add sugar a little bit a time. Continue to whip until it´s a hard meringue, thick and glossy. Add the almond flour until it´s combined.
Spread the meringue on a baking sheet and bake in the oven for about 20 minutes, until nice and golden. Let it cool completely.
Meanwhile – whip double cream, creme fraiche and powdered sugar until combined and fluffy. Place in a piping bag.
Cut the meringue to portion sized round circles. Top with cream-mixture and cherry compote. Add some lime zest on top.