1

Preheat the oven to 110°C, fan 90°C, gas mark ¼. Line 2 large baking sheets with baking paper.

2

Put the aquafaba and cream of tartar in a large bowl. Use a hand-held electric whisk on the mixture for 3-4 minutes, until stiff peaks form, then gradually beat in the sugar until smooth and combined.

3

In a mini food processor, pulse the freeze-dried strawberries until you have a finely ground powder. Reserve about ½ teaspoon to sprinkle over the tops, then gently fold the rest into the meringue.

4

Spoon the mixture into a disposable piping bag fitted with a large round nozzle. Pipe 3-4cm circles onto the prepared trays – you’ll have enough mixture to make around 40 ‘meringues’. Bake for 2 hours, until they feel dry to the touch.

5

Turn the oven off, leaving the baking sheets inside so that the ‘meringues’ dry out for 30 minutes to 1 hour as the oven cools. Sprinkle over the reserved dried strawberry powder before serving.