Mix the strawberries with powdered sugar and lemon juice in a bowl, stir well and allow to set for 1 hour.
Heat the granulated sugar with rum and water in a small pot over low heat, without stirring until obtaining spun sugar.
Meanwhile beat the egg whites until stiff, add the syrup little by little and continue beating until cold.
Remove the strawberries from the juice and distribute half into 6 individual bowls.
Mix the strawberry juice with meringue and mix a little bit (it is not necessary to mix completely).
Distribute the meringue into the bowls on top of the strawberries and then fill with the remaining strawberries.
Keep refrigerated until serving and enjoy!
Recipe by: @minigourmet