How to make the mini vanilla bean pavlovas:

1. Beat room temperature egg whites on medium-high until thick. With the motor running, add the sugar very slowly.
2. Add salt, cream of tartar and the seeds from vanilla bean. Continue beating on high until mixture is glossy and stiff peaks form.
3. Drop 8 scoops of the mixture, about 1/2 cup each, onto a parchment paper lined baking sheet. Use a spoon to make a well in the center of each meringue.
4. Bake for 2 hours at 200° Fahrenheit. Turn the oven off and allow meringues to cool in the oven with the door ajar for 2 more hours. A wooden spoon works well to keep the door open. Pavlovas can be stored at room temperature in an airtight container for up to three days.

How to Make Blood Orange Curd:

1. Combine the zest, juices, sugar, cornstarch, and eggs in a small saucepan and whisk until combined. Add the butter and cook over medium/low heat. Whisk until thickened, about 10 minutes.
2. Allow cooling to room temp. You can refrigerate until ready to use, up to three days.

Assembly of Pavlovas with Blood Orange Curd:

1. Whip the cream and sugar until it holds a soft peak.
2. Layer the homemade whipped cream and blood orange curd onto each mini vanilla bean pavlova.
3. Garnish with sliced blood oranges, if desired.