Air Fryer Pavlova

If you like this, also try blueberry meringue-topped squares, these fruity pebble meringue cookies, or these chocolate-dipped meringue kisses.

Air Fryer Pavlova Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Egg whites: Room-temperature egg whites whip to better volume. Make sure there’s no yolk in the whites and use a clean, grease-free mixing bowl.
Cream of tartar: Helps stabilize the whipped egg whites so the meringue holds its structure. Lemon juice can be used instead.
White sugar: Add the sugar gradually while beating the egg whites rather than adding it all at once.
Cornstarch: Helps create the soft, marshmallowy center that distinguishes pavlova from a crisp meringue.
Fresh fruit: Strawberries, blueberries, kiwi and orange are used here, but you can change the fruit depending on what’s available. Dry it well before adding it to the pavlova.
Whipped cream: Add the whipped cream shortly before serving so the meringue doesn’t soften unnecessarily.

How to Make Air Fryer Pavlova

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Whip the egg whites: Beat the room-temperature egg whites until foamy and increased substantially in volume, with soft peaks beginning to form.
Add the cream of tartar and sugar: Add the cream of tartar, then gradually beat in the sugar until the meringue is thick, glossy and holds stiff peaks.
Fold in the cornstarch: Sift the cornstarch over the meringue and gently fold it in with a rubber spatula.
Shape the pavlova: Spoon the meringue onto a parchment-lined air fryer tray and shape it into a circle with slightly raised edges.
Air fry: Cook at a low temperature until the outside is dry and crisp.
Cool completely: Let the pavlova cool before carefully transferring it to a serving plate.
Add the toppings: Top with whipped cream and fresh fruit shortly before serving.

Substitutions and Variations

Use lemon juice: Replace the cream of tartar with lemon juice to help stabilize the egg whites.
Change the fruit: Use whatever fresh berries and fruit you like. Strawberries, raspberries, blueberries, kiwi and citrus all work well.
Try different toppings: Add a fruit sauce, berry compote, shaved chocolate or chopped pistachios over the whipped cream.
Make mini pavlovas: Divide the meringue into smaller portions if your air fryer has enough room to keep them separated. They’ll likely cook more quickly, so start checking them earlier.

Serving Suggestions

Appetizer: Start with dirty martini shrimp or these air fryer sweet potatoes.
Main: Try my Cajun shrimp pasta, this corn carbonara or my Greek lemon chicken with potatoes.
Dessert: End with a serving of your delicious air fryer pavlova.

How to Store

Store: Keep an undecorated pavlova in an airtight container at room temperature for up to 1 day. Once you’ve added whipped cream and fruit, refrigerate leftovers and eat them as soon as possible because the meringue will gradually soften.
Make ahead: The best way to prepare pavlova ahead is to make the meringue base first, keep it airtight at room temperature, then add the whipped cream and fruit shortly before serving.