Beat the whites to stiff peaks, reduce the speed and add half of the granulated sugar. Beat for 5 minutes and add the other half of sugar.
Continue beating for 5 more minutes, then manually add sifted powdered sugar.
Put the meringue in a pastry bag and make the pavlovas on a silicone mat or parchment paper.
Bake for 45 minutes or until they detach from the paper. Take out and allow to cool.
When serving, beat the cream to a Chantilly consistency, add the cherry puree. Distribute the cream into each pavlova and finish with some whole cherries on top. Serve immediately.
