Air Fryer Pavlova
Whip up this wonderful air fryer pavlova to serve at your next gathering, loaded with seasonal fruits.
Servings: 4
Ingredients
- 3 egg whites
- 1 Teaspoon cream of tartar or lemon juice
- 1 Cup white sugar
- 1 Tablespoon cornstarch
To Garnish:
- fresh fruits sliced and washed
- whipped cream
Instructions
- Place the egg whites in a bowl and beat until quadrupled in volume.
- Add the cream of tartar and sugar gradually and keep beating until stiff peaks form.
- Gently fold in a tablespoon of sifted cornstarch using a rubber spatula.
- Preheat the air fryer for 5 minutes at 210°F.
- Spoon the meringue mixture onto a lined air fryer tray, shaping it into a circle with slightly raised edges.
- Cook for 45 minutes at between 175-210°F.
- Once cooled, carefully transfer the pavlova to a serving plate. Top with a cup of whipped cream and fresh berries or fruit of your choice.
Notes
Let the pavlova cool completely: Allow the pavlova to cool fully in the air fryer or on a cooling rack before transferring it to a serving plate. Moving it too soon may cause cracks or collapse.
Add fresh fruits just before serving: For the best presentation, decorate the pavlova only before serving. This keeps the fruits looking bright and fresh, adding color and flavor without causing the pavlova to soften.
Use room temperature eggs: Start with room temperature eggs for your meringue. They whip up better, giving your pavlova a light and airy structure.
Avoid overmixing: Whip the egg whites until they form stiff, glossy peaks, but be careful not to overbeat. Overmixing can prevent the pavlova from collapsing or becoming grainy.
Use a parchment paper liner: To prevent sti
Add fresh fruits just before serving: For the best presentation, decorate the pavlova only before serving. This keeps the fruits looking bright and fresh, adding color and flavor without causing the pavlova to soften.
Use room temperature eggs: Start with room temperature eggs for your meringue. They whip up better, giving your pavlova a light and airy structure.
Avoid overmixing: Whip the egg whites until they form stiff, glossy peaks, but be careful not to overbeat. Overmixing can prevent the pavlova from collapsing or becoming grainy.
Use a parchment paper liner: To prevent sti
Nutrition
Calories: 214kcal | Carbohydrates: 52g | Protein: 2g | Fat: 0.2g | Sodium: 38mg | Potassium: 161mg | Fiber: 0.02g | Sugar: 50g | Calcium: 2mg | Iron: 0.1mg
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