180 grams (6,35 oz) Protira,260 ml (1,09 cup) water,
125 grams (4,40 oz) sugar.
Preheat the oven to 120C/100C Fan/Gas ¼.
Line a large baking tray with baking paper.
Pour the liquid and Protira into a stand mixer, and mix
on a medium setting for 5 minutes.
Slowly add the sugar to the whisked Protira, just a
tablespoon at a time, with the mixer on high speed until
it is all incorporated. Continue whisking until very firm
and glossy – this could take 5 minutes more. The sugar
needs to be fully dissolved, so there should be no hint
of graininess in the meringue.
Use two dessert spoons to drop the meringue onto the
prepared tray, or pipe onto the tray using a large piping
bag and star nozzle. Bake for 2 hours.
Leave the oven door shut and cool for a further 2 hours
before removing from the oven.
Serve the same day ideally, or put into an airtight tin.
The meringues will soften and become sticky the
longer they are kept.
Optional you can add delicious fillings or fruit cream
of your choice onto half of the meringues, then top with
a second meringue. Garnish with fruit and serve.