Ingredients
Method
1.Preheat oven to 130°C (110°C fan-forced). Line 6-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugars, one tablespoon at a time, beating until sugar dissolves between additions.
3.Spoon meringue into paper cases, using the back of a metal spoon, make a small hollow in each meringue.
4.Bake meringues about 1 hour, cool in oven with door ajar.
5.Meanwhile, make lime curd. Strain eggs into medium heatproof bowl, stir in sugar, spread and juice, stir over medium saucepan of simmering water until mixture thickens and coats the back of a wooden spoon.
6.Remove from heat. Stand bowl in sink of cold water, stirring occasionally, about 10 minutes or until cold. Stir in rind and tint with food colouring. Cover, refrigerate 1 hour or until thick.
7.Serve meringues topped with curd, then mint leaves. Dust with extra sifted icing sugar.
This recipe is also nut-free and gluten-free. Handy hints Instead of the lime, make the curd using lemon, or even orange juice. Make double the curd mixture and use it to fill mini pastry tartlet shells, or use as a topping for scones or pikelets.
Note
