Preheat the oven to 180°C and line a large baking sheet with non-stick paper.
Whisk egg whites in a clean bowl until stiff peaks form.
Gradually whisk in caster sugar until the mixture is stiff and glossy.
Spoon mixture into a 35x25cm rectangle on the baking sheet and smooth the surface.
Sprinkle with lemon verbena and bake for 8 minutes until golden.
Reduce heat to 170°C and bake for another 12 minutes until crisp.
Turn the cooled meringue onto sugar-dusted paper with the herb side down.
Blend 200g of strawberries and sieve to remove seeds.
Whisk double cream and stir in the strawberry sauce and 100g of strawberry pieces.
Spread strawberry cream over the meringue and roll tightly from the long end.
Decorate with remaining strawberries, lemon verbena, and a dusting of icing sugar.