Air-Fried Meringue: A Quick, Crispy Delight?

Meringue is a dessert typically made by beating egg whites and sugar until stiff peaks form, and then baking the mixture. It is often served with whipped cream and fresh fruit, and can be used as a base for other desserts such as Pavlova and Eton mess. While meringue is traditionally made in an oven, it is possible to make it in an air fryer. This can be a convenient option, especially during the summer months when you don't want to heat up your kitchen.

Air fryer meringue recipe

Ingredients

• 3 large eggs, whites only
• 200g caster or granulated sugar
• 1 tsp vanilla extract or bean paste
• 1 tsp lemon juice
• 1 tsp cornflour
• 1/2 tsp white wine vinegar

Method

• Separate the eggs and add the whites to the bowl of your stand mixer.
• Pour in the sugar, lemon juice and vanilla extract into the bowl and place over a saucepan of simmering water – creating a bain-marie.
• Use a balloon whisk to stir the mixture until the sugar is fully dissolved. If the mix feels gritty, continue to stir until smooth.
• Attach the mixing bowl to the stand mixer and fit the whisk attachment. Whisk on a high speed until the meringue holds stiff peaks – the meringue needs to be stiff and glossy. This can take around 10 minutes.
• Fill a piping bag with a large star tip with the meringue and place a liner inside your air fryer basket. Pipe your meringue how you wish. You can either make small, separate meringues or pipe a ring of meringue and fill the middle to create a Pavlova.
• Bake in the air fryer at 120C for 20 minutes.
• Reduce the heat to 95C and cook for a further 1 hour and 10 minutes.
• Once done, turn off the air fryer and leave the meringue to cool in the basket for around an hour.
• Once cooled, use how you wish! Whether it be for an Eton mess or lemon meringue.

Tips

• You can also spoon the meringue onto a sheet of baking paper and use the back of a spoon to shape it into a disc with an indent in the centre. Place the paper into the air fryer basket and cook as above.
• You can top your meringue with whipped cream and fresh fruit, or use it as a base for desserts such as Eton mess or lemon meringue.

Air fryer meringue nests

Ingredients:

• 3 egg whites (about 100g)
• 200g caster sugar
• 150 ml whipped cream
• 3 tbsp winter berries compote

Method:

Preheat your air fryer to 120˚C and line the base with non-stick baking (parchment) paper.

Place the egg whites into a spotlessly clean bowl and whisk on full speed until they form stiff peaks.

Now, reduce the speed of the mixer and add the sugar a little at a time, beating thoroughly until the mixture is thick and glossy.

Fit a piping bag with a 1cm star nozzle and fill it with the meringue mixture. Pipe 6 meringue nests onto the prepared baking sheet, making sure they do not touch one another.

Bake for 20 minutes, until firm to the touch but still soft in the middle. Leave the meringues to cool in the air fryer with the door open.

While the meringues are cooling, whip the cream in a separate bowl. Then, fold in some fresh berries or berry compote.

Once the meringues are cool, carefully lift them off the paper and serve with a spoonful of the berry cream. Enjoy!

French, Italian and Swiss meringue methods

French Meringue

French meringue is the simplest to make and is the lightest of the three. It is made by first whipping egg whites to soft peaks and then gradually adding sugar until the mixture reaches stiff peaks. This style of meringue is the least stable and loses structure over time, so it is best used as a base for soufflés or piped and baked as cookies.

Italian Meringue

Italian meringue is the most stable of the three and has a soft, creamy texture. It is also the most challenging to make. The process starts like the French method but with the addition of a sugar syrup heated to 115°C or 240°F. This mixture is then slowly added to the whipped egg whites until stiff peaks form. Italian meringue is often used for topping desserts like baked Alaska or pastries.

Swiss Meringue

Swiss meringue is denser and glossier than French meringue but less stable than Italian. It is made by mixing egg whites and sugar and then heating the mixture over a bain-marie or double boiler until the sugar dissolves and the temperature reaches 71°C or 140°F. The mixture is then whipped to stiff peaks. Swiss meringue is often used for frostings, buttercream, and baked Alaska.

Making Meringue in an Air Fryer

You can use an air fryer to make meringue, but the recipes do not specify which of the above methods is being used. The recipes for air fryer meringue involve whisking egg whites to stiff peaks, adding sugar, and then baking in the air fryer at 120°C for 20 minutes, followed by a lower temperature of 95-100°C for a further 1 hour-1 hour 15 minutes.

Meringue fail causes and remedies

Over-mixed Meringue

If your meringue mixture looks foamy or too aerated, it may be over-mixed. To remedy this, add 1 new egg white to the mixture and whisk until firm peaks form. Then, add 1/8 tsp of cream of tartar and whisk again until stiff peaks form.

Weather

Too much moisture in the air can affect the meringue. To rescue your meringue mixture, add 1 new egg white and whisk until firm peaks form. Then, add 1/8 tsp of cream of tartar and whisk again.

Separation of Meringue Mixture

If your meringue mixture has separated, with the sugar and egg whites dividing, this may be due to too much moisture in the air. To remedy this, add 1 new egg white and whisk until firm peaks form, then add 1/8 tsp of cream of tartar and whisk again.

Greasy Bowl or Beaters

Even a slight amount of oil or grease in your mixing bowl or on your beaters can hinder the meringue from whipping properly. To avoid this, ensure your equipment is clean and free from grease. You can also rub half a lemon on the inside of your bowl and beaters to remove any traces of grease.

Adding Sugar Too Quickly

Adding the sugar too quickly can create a grainy texture instead of a smooth one. To avoid this, add the sugar gradually, about 1 tablespoon at a time, while mixing on low to medium speed.

Incorrect Cooking Temperature

Cooking at too high a temperature can lead to browning rather than drying out the meringues. The ideal temperature for cooking meringues in an air fryer is 250°F (120°C).

Storing meringue

Room Temperature Storage:

• Airtight Container: Store your leftover meringues in an airtight container at room temperature. This helps maintain their crisp texture and prevents them from becoming soggy.
• Shelf Life: Meringues can last for up to two weeks if kept dry and stored properly.

Cooling Techniques:

Gradual Cooling: Allowing the meringues to cool gradually is essential to prevent cracking and to maintain their light and airy texture. Avoid sudden temperature changes and let them cool inside the air fryer for about 10 minutes before transferring them to an airtight container.

Avoiding Refrigeration:

Humidity Concerns: Avoid refrigerating your meringues, as the humidity inside the refrigerator can make them soggy and affect their crisp texture.

Storage Tips for Best Results:

• Freshness: Use fresh ingredients, especially fresh egg whites, to ensure your meringues stay fresh for longer.
• Dryness: Keep your meringues dry during storage. Any moisture can affect their texture and cause sogginess.
• Temperature Control: Store at room temperature, avoiding extreme temperatures that may cause the meringues to melt or become too soft.
• Clean Equipment: Ensure your mixing bowl and beaters are clean and free from any grease. This prevents oil from hindering the meringue's ability to whip properly and affects its texture.

By following these storage instructions and tips, you can extend the shelf life of your meringues and enjoy their light, crispy texture and sweet taste for up to two weeks. Remember to store them in a dry, airtight container at room temperature for the best results.

Frequently asked questions