Marianne Martinez
Air fryers are a great way to make meringue, whether you're making a pavlova or meringue cookies. The cooking time will depend on the type of meringue you're making, with French meringue taking less time than Italian or Swiss meringue. For a pavlova, you'll need to cook the meringue for around 2 hours, while meringue cookies will take significantly less time. The air fryer's ability to cook at low temperatures makes it ideal for baking meringue, resulting in an even cook and a crispy exterior.
| Characteristics | Values |
|---|---|
| Temperature | 120°C for 20 minutes, then 95°C for 1 hour and 10 minutes |
| Cooling time | 1 hour or overnight |
| Yield | 1 x 3 or 4-layer pavlova meringue nest, 6" (15.25cm) diameter, serves 4-5 slices |
| Meringue type | French, Italian, or Swiss |
| Texture | Crispy on the outside, chewy/melts in the mouth on the inside |
| Flavour | Vanilla, almond, peppermint, lemon |
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What You'll Learn
Air-frying meringue: temperature and timings
The ideal temperature and timings for air-frying meringue depend on the type of meringue you want to make. For example, the French method for making meringue is the simplest and most common. It involves beating egg whites and gradually adding in caster or extra-fine sugar, as well as cream of tartar, cornflour, or vinegar. The Italian and Swiss methods take longer and involve dissolving the sugar, so regular granulated sugar can be used.
If you're making meringue cookies in your air fryer, it's recommended to cook them on a low-heat setting to prevent burning while still achieving a crispy texture. The exact temperature is not specified, but it's described as "low." The cookies should be cooked until they are crisp on the outside and can be easily lifted off the parchment paper. They should have a light golden color and feel dry to the touch.
For a pavlova, which is a larger meringue dessert, the air fryer temperature should be set to 120°C for the initial cooking phase. This temperature will ensure that the outside of the pavlova develops a crisp shell while the inside remains soft and marshmallow-like. After 20 minutes at this temperature, reduce the heat to 95°C and continue cooking for another 1 hour and 10 minutes (2 hours in total). This gradual decrease in temperature allows the pavlova to cook through evenly without burning the exterior.
It's worth noting that the size of your pavlova will also impact the cooking time. A typical pavlova made in an air fryer has a diameter of about 6 inches (15.25 cm) and serves 4–5 people. However, if you're making a larger pavlova, you may need to adjust the cooking time accordingly.
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French, Italian, and Swiss meringue methods
French Meringue Method
The French method for making meringue is the simplest and most common technique. It involves beating egg whites and gradually adding in caster or extra fine sugar, along with cream of tartar, cornflour (corn starch), and vinegar to stabilise the mixture and keep it from deflating. You can use a hand mixer, but it will take longer. The French method is the least stable of the three techniques, and a crispy French meringue-style Pavlova will take around 90 minutes of cooking and drying time.
Italian Meringue Method
The Italian technique is considered more stable than the French method. It involves creating a hot sugar syrup, which is then poured into whipped egg whites. This method is ideal for decorating cakes or making soufflés. The Italian method takes longer than the French method, but if you don't want a fully crispy meringue, you can shorten the cooking time.
Swiss Meringue Method
The Swiss method is more complex than the French technique but yields a more stable meringue. It involves heating egg whites and sugar together before whipping, resulting in a silkier texture that is perfect for buttercreams and toppings. The Swiss method takes longer than the French method, but like the Italian method, you can shorten the cooking time if you don't want a fully crispy meringue.
General Tips for Air Frying Meringue
- Preheat your air fryer to 250°F (120°C) to ensure even cooking.
- Use fresh egg whites at room temperature to achieve optimal volume.
- Avoid any traces of egg yolk, as it can prevent the egg whites from whipping properly.
- Use fine granulated sugar, as it dissolves better and gives you a smoother meringue.
- Add cream of tartar to stabilise the egg whites and create stiff peaks.
- Add vanilla extract to enhance the sweetness of your meringue.
- Line your air fryer basket with parchment paper to prevent sticking.
- Pipe the meringue mixture into small dollops or shapes.
- Bake at 120°C for 20 minutes, then reduce the heat to 95°C and cook for another 1 hour and 10 minutes.
- Allow the meringue to cool in the basket for about an hour before serving.
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How to rescue over-mixed meringue
To cook meringue in an air fryer, you should first pipe your meringue as desired. You can either make small, individual meringues or pipe a ring and fill the middle to create a Pavlova. Then, bake in the air fryer at 120°C for 20 minutes, reduce the heat to 95°C 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 about an hour.
Now, if you've over-mixed your meringue, don't panic! Here's how to rescue it:
Firstly, identify the signs of over-mixing. If your meringue looks foamy or too aerated, it's likely that you've over-mixed it. This can happen if you've whipped the meringue for too long or if the temperature is too low, causing the mixture to become too cold and dense.
To fix an over-mixed meringue, try the following steps:
- Beat 1 egg white until it becomes frothy.
- Gently fold this frothy egg white into your over-mixed meringue mixture.
- Continue to gently fold and mix until your meringue regains its shine and moisture. It should start to look shiny and moist again.
- If your meringue mixture is lumpy or curdled, place the bowl over a steaming water bath.
- Leave the bowl on the water bath until the mixture around the edges starts to melt while the centre remains solid.
- Transfer the mixture to a stand mixer with a whisk attachment. Start at a low speed and gradually increase to high as you whip the mixture.
- Whip until the meringue becomes homogeneous and reaches a glossy and light texture. This should take around four minutes.
- If your meringue still feels stiff and heavy, gently warm it over the water bath again until you see the first signs of melting.
- Whip the mixture again until it becomes creamy and smooth.
Remember, meringue is a delicate balance, and getting it right can be tricky. However, with these steps, you should be able to rescue your over-mixed meringue and create a delicious dessert!
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Flavour options and customisations
Meringues are a delightful, sweet treat that can be customised in a variety of ways to suit your taste preferences and the occasion. The customisations you can make to your meringue will depend on the method you choose to make your meringue. The three most common methods are the French, Italian, and Swiss meringue methods, each with slight variations in the ingredients used and the preparation process.
The French method is the simplest and most common approach. It involves beating egg whites and gradually adding in caster or extra-fine sugar, along with cream of tartar, cornflour, or vinegar to stabilise the mixture and create a glossy texture. This method is ideal if you want to add custom flavours to your meringue, as you can easily incorporate different extracts during the mixing process. Popular flavour options include vanilla, almond, or peppermint extracts, adding a lovely aroma and enhancing the sweetness of your meringue.
The Italian method creates a stable meringue ideal for decorating cakes or making soufflés. It involves pouring hot sugar syrup into whipped egg whites, resulting in a meringue with a sought-after texture. This technique may be more suitable if you want to focus on the presentation and visual appeal of your meringue, as you can create intricate designs and decorations.
The Swiss method is a bit more intricate and involves cooking egg whites and granulated sugar over a double boiler until fully dissolved. This technique may be preferred if you want to explore different flavour combinations, as you can experiment with various extracts or toppings, such as a chocolate drizzle or colourful sprinkles, to elevate your meringue creation.
Additionally, you can customise your meringue by choosing between small, separate meringues or piping a ring of meringue to create a Pavlova, which you can fill with cream and fresh fruit for a delightful summer dessert. The versatility of meringue allows you to get creative and tailor it to your unique taste preferences, making it a fun and impressive treat for any occasion.
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Cooling and storing meringue
Cooling Meringue:
Firstly, it is important to allow your meringue to cool down before storing it. After baking your meringue in the air fryer, turn off the appliance and leave the meringue in the basket to cool. This process can take around an hour, or until the meringue reaches room temperature. Avoid placing warm meringue in the freezer, as it can affect the temperature of surrounding items and ruin their texture and taste.
Storing Meringue in Room Temperature:
If you plan to consume your meringue within a few days, storing it at room temperature in an airtight container is a good option. Place a sheet of parchment paper between each layer of meringue to prevent them from sticking together or crushing each other. Ensure that the storage area remains cool and avoid direct sunlight. With proper storage, your meringue can last for up to 3 weeks at room temperature.
Storing Meringue in the Freezer:
If you want to store your meringue for a longer period, freezing is recommended. Before placing the meringue in the freezer, ensure it has cooled down to room temperature. Then, transfer the meringue to an airtight container or wrap it tightly to prevent it from picking up off-flavours from the freezer. You can also lay them flat in a single layer on a baking sheet or use a freezer-safe container with layers of parchment paper between each layer. Properly stored meringue can last for up to 1 month in the freezer.
Tips for Humid Weather:
If you live in a humid climate, there are a few extra considerations to keep your meringue stable. Firstly, you can add a few teaspoons of cornstarch to the sugar mixture to help absorb any extra liquid and prevent the meringue from becoming sticky. Additionally, during hot and humid weather, it is advisable to place the meringue in the fridge for 30 minutes before serving to ensure it remains cool and dry.
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Frequently asked questions
The temperature depends on the stage of the cooking process. For the initial bake, you should heat the air fryer to 120°C. After 20 minutes, reduce the heat to 95°C and cook for another 1 hour and 10 minutes.
The total cooking time is 2 hours.
Your meringue should be crisp on the outside and dry to the touch. It should also be a light golden colour.
A 6-inch (15.25cm) pavlova meringue nest will fit in most air fryers, even very small ones.
Use a piping bag to pipe the batter onto the air fryer basket to ensure even cooking. You can also add flavours to your meringue with extracts like vanilla, almond, or peppermint.
