Air Fryer Meringue
Quick Recipe Summary
| Step | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Cooling Time | 20 minutes |
| Temperature | 120°C / 250°F |
| Texture | Crisp outside, soft inside |
| Servings | 12–15 small meringues |
Light, crisp, and delicately sweet, these homemade meringues are perfectly crunchy on the outside with a soft, marshmallow-like center. Using an air fryer gives you beautifully dried meringues without heating the whole kitchen.
Ingredients
- 3 large egg whites (room temperature)
- 150 g (¾ cup) caster sugar or superfine sugar
- ¼ teaspoon cream of tartar (optional, but helps stability)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-Ins
- Mini chocolate chips
- Freeze-dried fruit powder
- Cocoa powder
- Food coloring
- Chopped nuts
Equipment
- Air fryer
- Mixing bowl
- Electric hand mixer or stand mixer
- Piping bag or spoon
- Baking/parchment paper
Instructions
1. Prepare the Air Fryer
Preheat the air fryer to 120°C / 250°F for about 3 minutes.
Cut a piece of parchment paper to fit the air fryer basket. Poke a few small holes to allow airflow.
2. Whip the Egg Whites
Place the egg whites and salt into a clean, grease-free bowl.
Beat on medium speed until frothy.
Add the cream of tartar and continue whisking until soft peaks form.
3. Add the Sugar
Gradually add the sugar, 1 tablespoon at a time, while beating continuously.
Keep whisking until:
- the mixture becomes thick and glossy
- stiff peaks form
- the sugar is dissolved
Rub a little mixture between your fingers — it should feel smooth, not grainy.
Mix in vanilla extract.
4. Shape the Meringues
Spoon or pipe small mounds onto the parchment paper.
Leave a little space between each one since they expand slightly.
For classic swirls, use a star piping nozzle.
5. Air Fry the Meringues
Carefully place the parchment into the air fryer basket.
Cook at 120°C / 250°F for 40 minutes.
After cooking:
- turn the air fryer off
- leave the meringues inside for 20–30 minutes to dry slowly
This helps prevent cracking.
Texture Guide
- 40 minutes: crisp shell with soft, marshmallow center
- 50–60 minutes: drier and crunchier throughout
Tips for Perfect Meringues
- Egg whites whip best at room temperature.
- Avoid any yolk or grease in the bowl.
- Add sugar slowly for stable peaks.
- Humid weather can make meringues sticky.
- Do not overcrowd the basket.
Flavor Variations
Chocolate Meringue
Fold in 1 teaspoon cocoa powder after whipping.
Berry Meringue
Add 1 tablespoon freeze-dried strawberry or raspberry powder.
Coffee Meringue
Mix in ½ teaspoon espresso powder.
Nutty Meringue
Sprinkle chopped pistachios or almonds before cooking.
Serving Ideas
Serve with:
- fresh berries
- whipped cream
- ice cream
- chocolate drizzle
- lemon curd
