Air-Fried Meringue: A Quick, Easy, And Delicious Treat

Meringue is a dessert made from egg whites and sugar, baked until the shell is crisp on the outside and soft and marshmallow-like within. It is named after the ballerina Anna Pavlova, known for its light-as-air quality. You can make meringue in an air fryer, which is a quick and efficient method. The meringue can be served as a base for pavlova, dipped in chocolate, or decorated with sprinkles.

How to make meringue nests

Ingredients:

• 3 egg whites (about 100g in total)
• 150 ml whipped cream
• 3 tbsp winter berries compote
• Sugar
• A pinch of salt or a teaspoon of lemon juice (optional)
• 1 tsp vanilla bean paste or extract (optional)

Method:

First, 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. This is crucial for creating the right consistency for your meringue nests.

Now, reduce the speed of the mixer and slowly add the sugar a little at a time, beating thoroughly until the mixture becomes thick and glossy. You can also add a pinch of salt or a teaspoon of lemon juice at this stage to help the egg whites whip up, along with a teaspoon of vanilla bean paste or extract for extra flavour.

Once your mixture is ready, spoon it into a piping bag fitted with a 1cm (1⁄2 inch) star nozzle (tip). Pipe 6 meringue nests onto the prepared baking sheet, ensuring they do not touch one another.

Air fry your meringue nests for around 20 minutes, until they are firm to the touch but still soft in the middle. Leaving them to cool in the air fryer with the door open will help the meringue settle.

Carefully lift the meringues off the paper. In a separate bowl, whip the cream and fold in some fresh berries or berry compote.

Finally, serve your meringue nests with a generous spoonful of the creamy berry mixture. Enjoy your homemade meringue nests!

Using a stand mixer vs. a hand mixer

Both stand mixers and hand mixers can be used to make meringue, but there are some key differences between the two.

A stand mixer offers more power than a hand mixer, which is important when working with ingredients like butter that need to be kept at colder temperatures. The wide, flat paddle attachment of a stand mixer can rapidly beat relatively cold butter with sugar, creating an airy matrix of fat and sugar crystals. This is essential for the creaming method, as butter loses its capacity for aeration as it warms, and a hand mixer may not be able to achieve the same level of fluffiness or lightness.

Stand mixers are also ideal for working with cold eggs, as they have the power to whip whole eggs straight from the fridge into a stable foam. This was not possible in the past before the advent of mechanical mixers, and bakers had to separate egg whites and yolks to whip each on its own.

However, a hand mixer can be useful if you are making a small batch of meringue or if your stand mixer is occupied with another task. A hand mixer also allows you to move it around and better target the meringue, which can be helpful if your stand mixer's bowl is too large for the amount of meringue you are making.

Additionally, some people may prefer a hand mixer if they are looking to multitask while making their meringue, as they can be used while also preparing other ingredients or baking sheets.

Ultimately, the choice between a stand mixer and a hand mixer depends on factors such as batch size, convenience, and the desired level of fluffiness and lightness in the meringue.

The importance of a clean bowl

When making meringue, it is crucial to ensure that your equipment, particularly your mixing bowl, is clean and free of grease or fat. This is because any traces of oil, butter, or egg yolk on your bowl or utensils can have a detrimental effect on the texture of your meringue.

Egg whites are a mixture of mostly water and some proteins. When mechanical force, such as whisking, is applied, air bubbles are created, and the proteins break down from large complexes into smaller ones. These denatured proteins then accumulate around the air bubbles, forming a soft foam. However, the presence of fat or grease can interfere with the formation of these stable protein air-bubble complexes, preventing the meringue from gaining volume and affecting the overall texture.

To avoid this issue, it is recommended to use a clean, grease-free glass or metal bowl for whipping the egg whites. Plastic bowls should be avoided, as they can retain a film of fat from previously mixed or stored items, which can cause the meringue to deflate. Additionally, always use a clean whisk and spatula, wiping them down with a paper towel lightly soaked in vinegar or lemon juice to remove any residual fat.

By paying attention to the cleanliness of your equipment, you can ensure that your meringue reaches its full volume and has a light and airy texture.

Piping vs. spooning the mixture

There are two common methods for shaping meringue mixtures: piping and spooning. Both methods can be used to create meringues in an air fryer, but each offers distinct advantages and considerations.

Piping the Mixture

Piping the meringue mixture is a popular choice when making meringues in an air fryer. This method provides more control over the shape and size of the meringues, resulting in uniform cookies that cook evenly. To pipe the mixture, it is first placed into an icing bag (also known as a piping bag) fitted with a decorative tip or a star nozzle. The bag is then gently squeezed to pipe the mixture onto parchment sheets or a baking sheet, creating the desired shape.

Piping is particularly useful when making meringue nests or pavlovas, where a more intricate or precise shape is desired. For example, when making a pavlova, you can pipe a ring of meringue and then fill and build up the middle to create a beautiful shell structure.

SpooninG the Mixture

On the other hand, spooning the meringue mixture onto the baking sheet is a simpler and more straightforward approach. This method is suitable when the shape of the meringues is less critical, such as when making free-form meringue cookies or discs. To spoon the mixture, simply use a spoon to drop portions of the meringue onto the prepared baking sheet, ensuring they are spaced adequately apart.

SpooninG can be a quicker and less tedious process than piping, especially when making a larger batch of meringues. It is also a good option if you don't have a piping bag or prefer a more rustic, organic shape to your meringues.

Both piping and spooning are viable methods for shaping meringue mixtures in an air fryer. Piping offers more precision and control over the shape, making it ideal for creating intricate designs or uniform cookies. In contrast, spooning is a simpler and faster approach, suitable for more casual or free-form meringue shapes. Ultimately, the choice between piping and spooning depends on the specific requirements of your meringue recipe and your personal preferences.

Filling and serving the meringue

Meringue is a versatile dessert that can be filled with a variety of sweet treats. The most common fillings are whipped cream and fresh fruit, such as raspberries, strawberries, blueberries, and winter berries compote. You can also add lemon curd or even chocolate curls for a more indulgent treat. If you want to add a little tartness to your meringue, consider adding some lemon or orange curd. For a boozy twist, you could add a teaspoon of your chosen liquor to the whipped cream.

When filling your meringue, it's important to remember that the cream and fruit will cause the crisp shell to soften, so it's best to fill the meringue just before serving. This means that if you're making the meringue in advance, you'll need to store it in an airtight container to keep it fresh. Meringue is best served on the day it is made, so it's not advisable to make it too far in advance.

When it comes to serving, meringue is a delicate and impressive dessert that can be the centrepiece of any table. Place your meringue on a cake stand or a large plate to showcase its beauty. Dust with icing sugar for an extra touch of elegance and sweetness. If you've made individual meringue nests or cookies, they can be served on a platter or dessert tray, adding a beautiful and elegant touch to your table setting.

Frequently asked questions