Meringue Dumplings with Berry Puree
Preheat the oven to 190°C (170°C convection) (approximately 350°F). Set a baking pan large enough to contain the muffin tin on the middle oven rack and fill with 2 cm (approximately 1 inch) of hot water. Grease the muffin tin well with butter and then sprinkle with a little sugar. Separate the eggs. Beat egg whites with the lemon juice until stiff. Gradually mix in the remaining sugar. Fill muffin tin wells with meringue. Set the muffin tin into the hot water bath in the oven and bake about 12 minutes. Remove, let rest for a moment, then lift meringue dumplings out with a spoon.
While the meringues cook, rinse, trim, and roughly chop the strawberries. Puree with powdered sugar and orange juice. Strain the puree through a fine sieve.
Place some sauce on plates and top each with 2 meringue dumplings to serve.