Pre-heat your oven to 110 degrees Celsius.

Line a baking tray with greaseproof paper.

Add your egg white and a pinch of salt to a large, clean bowl. Use an electric beater or whisk to beat the egg white to soft peaks, meaning that the peaks should still curl down when you lift up the whisk/electric beater.

Gradually add your sugar while beating to stiff peaks. You want the mixture to be smooth, glossy and you want all of the sugar to dissolve. You can rub some of the mixtures between your thumb and finger. If you feel any sugar granules then keep on beating.

Spoon nice big rustic blobs of meringue on your lined baking tray, then use the back of the spoon to push the middle of the meringue blobs inward to make mini meringue moulds (just look at the first photo if you don't understand).

Bake in the oven for about 50-60 minutes. When you take the meringues out of the oven, let them cool for about 5-10 minutes. Carefully lift the meringues off the baking tray and transfer them onto a plate or board then set aside.

Put the vanilla extract and the cream together in a bowl. Whisk the cream until it is thick, holding it's shape but it is still nice and smooth. Set aside.

Add the Strawberries, sugar and lemon in a food processor and blitz until nice and smooth. Transfer to a bowl then set aside. For anyone who only has a hand blender, you could just hand blend those 3 ingredients in a bowl and you'll get the same result.

Use your hands to mould and rub the food colouring through the fondant icing (use gloves if you're scared to get messy but hey, it's Halloween you're supposed to get messy). When you're done put it in the fridge.

Take the fondant out of the fridge, line a flat, clean surface with greaseproof paper, lightly dust the greaseproof paper and a rolling in with icing sugar. Start rolling out your dark fondant icing until it is nice and flattened out. From there you can use a small knife to cut out whatever Halloween shapes you want. You can now decorate your pavlovas with your fondant icing then return to the fridge.