St Clement's Curd Mini Pavlovas

Recipe inspired by Dan Doherty

Ingredients

Curd

• 1 medium orange - rind + zest
• 1 lemon - rind + zest
• 125g caster sugar
• 125g unsalted butter, melted
• 4 large eggs, beaten 

Meringues

• 100g egg whites (I used two chicks, pasteurised egg white, sold in most supermarkets)
• 200g caster sugar 
• 2/3 drops orange blossom water

Method

Curd

• I use a slow cooker but can use a heatproof basin set over a pan of simmering water. 
• Place all of the ingredients into a basin or dish that will fit into your slow cooker, cover with foil and put into cooker.
• Pour boiling water into the slow cooker, so that it comes about half way up the sides of the basin, then cover with the lid. 
• Cook for about 1 1/2 hours until thick. Stir well and put into warm jars. 

Meringues

• Make sure all dishes and utensils you are using are scrupulously cleaned to remove all grease.
• Whisk egg whites until they form stiff peaks. Be careful to stop mixture before it turns to cotton wool. 
• Add the sugar to the egg whites. a tablespoon at a time but whisking on a high all the time. Once you have added all the sugar, continue to whisk on a high speed for another 8-10 minutes. 
• Check to make sure all sugar has been dissolved. Add drops of orange blossom.
• The mixture is ready when it forms a smooth, shiny peaks. 
• Pipe into your decide shape on a baking tray lined with baking paper. 
• Small meringues should be baked for 30-40 minutes, larger up to 2 hours.