Marianne Martinez
Meringue is a versatile dessert that can be made in a variety of ways, from cookies to pies. It is a perfect addition to summer dishes, especially when served with whipped cream and fresh fruit. An air fryer is an excellent option for baking meringue, as it is energy-efficient and convenient for small households. With an air fryer, you can create a light, airy, and crispy meringue with minimal effort. The French method is the simplest and most common approach, but you can also explore the Italian and Swiss meringue techniques.
| Characteristics | Values |
|---|---|
| Temperature | 120°C for 20 minutes, then 95°C for 1 hour and 10 minutes |
| Cooling | Leave in the air fryer for an hour or overnight |
| Meringue type | French, Italian, or Swiss |
| Sugar type | Caster/extra fine sugar or granulated sugar |
| Egg type | Large, room temperature |
| Egg separation | Whites only |
| Add-ins | Cream of tartar, cornflour, vinegar, lemon juice, vanilla extract, salt, food colouring |
| Toppings | Chocolate, sprinkles, whipped cream, lemon curd, berries |
| Presentation | Piped as small meringues or a ring to create a Pavlova |
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What You'll Learn
Air fryer meringue cookies
Ingredients
- Egg whites (large, room temperature)
- Cream of tartar
- Salt
- Sugar (caster or granulated)
- Lemon juice
- Vanilla extract
- Food colouring (optional)
Method
Firstly, separate the egg whites and add them to the bowl of a stand mixer. Add the cream of tartar, salt, sugar, lemon juice, and vanilla extract. Place the bowl over a saucepan of simmering water (a bain-marie) and use a balloon whisk to stir the mixture until the sugar is fully dissolved. If the mixture feels gritty, continue stirring until it is smooth.
Next, attach the mixing bowl to the stand mixer and fit the whisk attachment. Whisk on high speed until the meringue is stiff and glossy and holds stiff peaks. This can take around 10 minutes. If you want to add food colouring, add it at this stage.
Now, prepare your air fryer basket by lining it with parchment paper. Fill a piping bag with the meringue and pipe the batter onto the parchment paper in your air fryer basket. This will help create uniform cookies that cook evenly.
Cook the cookies on a low heat setting in the air fryer. This will prevent them from burning while still allowing them to get crispy. The exact temperature and cooking time will depend on your air fryer, but as a guide, bake at 120°C for 20 minutes, then 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 meringues to cool completely in the basket before storing them in an airtight container. The meringues should be crisp on the outside and light golden in colour when done.
Variations
You can customise your meringue cookies with different extracts or toppings. Try drizzling chocolate over them or adding colourful sprinkles. You can also make them vegan by substituting the egg whites with aquafaba (the liquid from canned chickpeas).
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French, Italian and Swiss meringue methods
French Meringue Method
The French method for making meringue is the simplest and most commonly used method. It involves beating egg whites and gradually adding in caster or extra fine sugar, as well as either cream of tartar, cornflour (corn starch), or vinegar to help keep the meringue stable. This method is typically done in a mixer. The meringue is then baked in the air fryer at 120°C for 20 minutes, followed by a reduced temperature of 95°C for an additional 1 hour and 10 minutes.
Italian Meringue Method
The Italian meringue method is more stable than the Swiss method and involves creating a simple piped meringue pavlova nest that will bake properly in the air fryer. This method is more complex and time-consuming than the French method. It involves creating a bain-marie by placing a bowl over a saucepan of simmering water and adding in the egg whites, sugar, lemon juice, and vanilla extract. The mixture is stirred continuously until the sugar is fully dissolved, and then it is transferred to a stand mixer and whisked on high speed until stiff peaks form.
Swiss Meringue Method
The Swiss meringue method is less straightforward than the French method and involves a few more stages. It is more complex to make but results in a more stable meringue. Egg whites and granulated sugar are gently cooked over a double boiler (bain-marie) until fully dissolved. This method can also be used to create a meringue pavlova in the air fryer.
General Tips for Air Frying Meringue
Regardless of the method chosen, there are some important considerations when making meringue in an air fryer. Firstly, the meringue mixture should be stiff and glossy before it is placed in the air fryer. Secondly, the air fryer should be preheated to a low temperature, typically around 120°C. The cooking time may vary depending on the size and thickness of the meringue, but it usually ranges from 20 minutes to 30 minutes. It is crucial to monitor the meringue during the cooking process to prevent excessive browning or burning. After cooking, the meringue should be left to cool in the basket for around an hour.
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How to pipe meringue
To pipe meringue, you will need a piping bag, a star-tipped nozzle, a mixing bowl, a hand mixer or stand mixer, and parchment paper. Cut the parchment paper into a 6" (15¼ cm) circle to fit inside your air fryer. Grease the paper and place it inside your air fryer basket.
Prepare your meringue mixture by beating egg whites until they start to thicken. Add cream of tartar and salt and continue mixing until stiff peaks form. While mixing, slowly add granulated sugar, one tablespoon at a time, until the mixture becomes stiff and glossy. Finally, add vanilla extract and mix until just incorporated.
Now, it's time to fill your piping bag. Choose a large piping bag or two smaller ones, as you will need enough room to pipe your meringue. Spoon the meringue mixture into the bag, taking care not to overfill it. Push the mixture down to the bottom of the bag and twist the end shut. Secure it with a clip or peg.
With your piping bag ready, you can start piping your meringue. Hold the bag near the nozzle with one hand and use your other hand to guide and support the piping. Pipe a ring of rosettes onto the circle of parchment paper, creating a base for your meringue. You can make the meringue wall straight or slightly inclined, with the rosettes overlapping slightly. Continue with 2-3 more rows of rosettes, making the top row smaller than the first.
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How to bake meringue in an air fryer
Baked meringue is a delightful dessert, and using an air fryer to make it is a quick and efficient method. Here is a step-by-step guide on how to bake meringue in an air fryer:
Preparation
Firstly, separate the eggs and add the whites to a mixing bowl. It is important to use room-temperature eggs, and you can save the egg yolks for another recipe, such as carbonara or curd. For a basic French meringue, add caster sugar, which is finer and easier to incorporate, along with lemon juice and vanilla extract. For the Italian and Swiss meringue methods, regular granulated sugar can be used as it will be dissolved. You can also add a stabiliser like cream of tartar to add volume to the meringue.
Mixing
Use a balloon whisk to stir the mixture over a bain-marie (a bowl over a saucepan of simmering water) until the sugar is fully dissolved. If the mixture feels gritty, continue whisking until it is smooth. Dry the bottom of the mixing bowl and attach it to a stand mixer with a whisk attachment. Whisk on high speed until the meringue holds stiff, glossy peaks. This can take around 10 minutes or more.
Piping and Baking
Fit a piping bag with a large star tip and fill it with the meringue mixture. Place a liner inside your air fryer basket. You can pipe small, separate meringues or pipe a ring and fill the middle to create a Pavlova. Bake at 120°C for 20 minutes, then reduce the heat to 95°C and cook for a further 1 hour and 10 minutes. Turn off the air fryer and leave the meringue to cool in the basket for about an hour or even overnight.
Serving
Once cooled, your meringue is ready to serve! You can fill it with softly whipped cream and fresh fruit, or use it for desserts like Eton mess or lemon meringue. Enjoy your sweet and crispy homemade meringue!
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Flavour options for meringue
Meringue is a versatile dessert that can be flavoured in many ways to suit your taste. Here are some flavour options to consider when making meringue in an air fryer:
- Vanilla: A classic flavour for meringue, vanilla can be added using extract or paste. Opt for a fruity, floral vanilla extract or a uniquely flavoured Mexican vanilla with a cinnamon twist.
- Fruits: Lemon, orange, and cherry are popular fruit flavours that can be incorporated into meringue. Lemon extract or juice is a great choice for a clean, fruity flavour, especially if you plan to make a lemon meringue pie. You can also use orange oil to add a sweet, juicy flavour to your meringue. Alternatively, create a cherry-flavoured meringue by using a cherry extract.
- Nuts: Try adding roasted hazelnuts to your meringue for a unique flavour profile. If you're feeling adventurous, experiment with black sesame seeds or black sesame paste, as suggested by Claire Saffitz. However, be cautious as the oil in the paste may cause the meringue to become runny.
- Chocolate: Combine cocoa with roasted hazelnuts for a delicious twist on a classic chocolate meringue.
- Spices: Experiment with different spices like cinnamon or Mayan sea salt to add a subtle kick to your meringue.
- Others: If you're feeling creative, try adding butterscotch extract for a sweet, buttery flavour. Alternatively, use food colouring to create pastel-coloured meringue cookies.
Remember, when adding flavours to your meringue, avoid using oil or fats as they can deflate the egg whites. Instead, opt for extracts, jams, or pastes. Additionally, if you're using a food colouring, it's recommended to use a paste instead of a liquid colouring.
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Frequently asked questions
There are three methods to make a meringue mixture: French, Italian, and Swiss. The French method is the simplest and most common. It involves beating egg whites and gradually adding in caster or extra-fine sugar, along with cream of tartar, cornflour, or vinegar. The Italian and Swiss methods take longer and involve dissolving the sugar.
Set the air fryer to 120°C for 20 minutes, then reduce the heat to 95°C and cook for another 1 hour and 10 minutes.
The meringue should be crisp on the outside and light golden in colour. It should easily lift off the parchment paper and feel dry to the touch.
