Add the egg whites and sugar to the bowl of a stand mixer. Whisk them over a pan of gently simmer water until it reaches 65C. Whisk in a stand mixer on a medium speed for 5-7 minutes, or until it reaches stiff peaks.

Sift in the icing sugar and fold until smooth.

Split the mixture into two piping bags, one with a round tip nozzle, one with a 127 nozzle.

Using your round tip nozzle, pipe a dollop on a square of parchment and spread it into a disc. Then, using your 127 nozzle pipe an upright zigzag around the outside to create a sort of crust.

Carefully lift the meringues onto a tray and bake at 50C for 4 hours. The meringue should feel firm when it’s done.

Add the strawberries, lemon juice and sugar to a saucepan and cook over a medium heat.

Meanwhile, stir together the sugar and pectin in a separate bowl and set aside.

Once the strawberries have broken down and released their juices, add the pectin mixture and keep stirring, boiling it for about a minute.

Remove the mixture from the heat and pour into a dish to cool to room temp.