250 g (8 oz) strawberries, hulled and roughly chopped
1 teaspoon finely grated lemon rind
1–2 teaspoon maple syrup or clear honey, to taste
1/2 teaspoon vanilla bean paste or extract
2 teaspoons finely chopped mint (optional)
1 large egg white
50 g (2 oz) caster sugar
Preheat the oven to 200°C (400°F), Gas Mark 6. Put the strawberries, lemon rind, maple syrup, vanilla bean paste and chopped mint in a bowl and toss until all the ingredients are well combined. Spoon the strawberries and any liquid into ramekins or other small, ovenproof dishes.
Place the egg white in a large, clean bowl and use an electric hand whisk to whisk into firm peaks. Add the sugar, a tablespoon at a time, whisking constantly, until all the sugar has been incorporated.
Spoon the raw meringue mixture over the fruit in a high peak, then bake in the oven for 5–7 minutes, or until pale golden. Remove from the oven and serve immediately.