SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 6 (Meringue)

Eggs: the five recipes use 11 egg whites in total (2, 3, 4 and 2), and the Eton mess reuses the kisses. The experiments use about 6 more whites. Use the whites you saved from chapters 2 to 5, or freeze them as you go: they keep for months, and thaw in the fridge overnight.
Choose Lion-marked eggs.

Meringue kisses (16 portions)
[ ] 2 egg whites, at room temperature
[ ] 100 g caster sugar

Eton mess (2 portions)
[ ] 6 meringue kisses (above)
[ ] 200 g strawberries, hulled and chopped
[ ] 100 ml double cream
[ ] 100 g Greek yoghurt
[ ] 1 tsp icing sugar

Meringue nests (6 portions)
[ ] 3 egg whites, at room temperature
[ ] 150 g caster sugar
[ ] 1 tsp cornflour
[ ] 1 tsp white wine vinegar

Pavlova (6 portions)
[ ] 4 egg whites, at room temperature
[ ] 225 g caster sugar
[ ] 1 tsp cornflour
[ ] 1 tsp white wine vinegar
[ ] 150 g Greek yoghurt
[ ] 50 ml double cream
[ ] 300 g mixed berries or passion fruit

Lemon meringue pots (4 portions)
[ ] 4 tbsp lemon curd (or the home-made curd from chapter 9)
[ ] 2 egg whites, at room temperature
[ ] 100 g caster sugar
[ ] 4 ramekins or ovenproof glasses