Strawberry-filled meringues

Makes 8

325g strawberries, hulled and quartered, plus 8 small, whole strawberries 170g caster sugar 2 egg whites pinch of tartar

Place the hulled, quartered strawberries in a saucepan, sprinkle with 60g of the sugar and add 20ml cold water. Bring to a simmer, squashing the strawberry quarters with the side of a wooden spoon, then bring to the boil. Keep on a rolling boil for 10 mins, stirring occasionally, until thick. Allow to cool. Preheat the oven to 120°C/gas mark ½. In a glass bowl, whisk the egg whites with an electric whisk on high for 3 mins until soft peaks form. Add the remaining sugar, tablespoon by tablespoon, with the tartar while the whisk is on a low setting, then whisk for another 6 mins until it forms stiff, glossy peaks. Line a flat oven tray with greaseproof paper and place the remaining strawberries inside, upside down and spaced out. Line a piping bag, fitted with a medium-sized fluted nozzle, with a layer of the strawberry mixture, then fill with the meringue. Pipe on top of the strawberries and around them, so they are completely immersed, to make a mound. Bake for 40 mins, then turn the oven off and leave inside for 1 hr. Remove from the tray, using a fish slice, and serve.