Traditionally, pavlova is baked in a large oven at a low temperature for a long time. But today, we are making it in the air fryer. The air fryer works like a small convection oven. It circulates hot air evenly, which helps dry out the meringue and create that crispy shell.
The most important part of pavlova is properly whipped egg whites. They must be whipped until stiff peaks form. This means when you lift the whisk, the mixture stands up firmly and does not fall. The sugar must be added slowly so it fully dissolves. This creates a smooth, glossy meringue.
Another key ingredient is a small amount of cornstarch and vinegar (or lemon juice). These help create the soft center texture. The outside becomes crisp, while the inside stays slightly soft.
Because air fryers can cook faster and sometimes hotter than ovens, the temperature must stay low. Pavlova needs gentle heat. If the temperature is too high, it can brown too quickly or crack.
Cooling is also very important. Pavlova should cool slowly. If it cools too fast, it may crack. Do not remove it immediately after cooking. Let it rest inside the air fryer with the door slightly open.
Once cooled, you can decorate your pavlova with whipped cream and fresh fruits. Strawberries, blueberries, raspberries, kiwi, mango, and passion fruit are all excellent choices. You can also drizzle melted chocolate or add crushed nuts.
This dessert is naturally gluten-free because it contains no flour. It is light and sweet, perfect after a heavy meal or for special occasions.
Ingredients
4 large egg whites (room temperature)
200 g caster sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract
For Topping:
Whipped cream
Fresh fruits of your choice
Step-by-Step Instructions
First, make sure your bowl and whisk are completely clean and dry. Even a little oil can stop the egg whites from whipping properly.
Place the egg whites into a large mixing bowl.
Using an electric mixer, beat the egg whites on medium speed until they become foamy and white.
Now slowly add the sugar, one tablespoon at a time. Keep mixing while adding the sugar. Do not add it all at once. This step is very important.
Continue beating for 5–8 minutes until the mixture becomes thick, glossy, and smooth.
Check for stiff peaks. Lift the whisk. If the meringue stands up straight without falling, it is ready.
Add the cornstarch, vinegar (or lemon juice), and vanilla extract. Gently fold them into the mixture using a spatula. Do not overmix.
Cut baking paper to fit inside your air fryer basket.
Spoon the meringue onto the baking paper. Shape it into a round circle about 2–3 cm thick. You can make one large pavlova or several small ones.
Use the back of a spoon to create a small dip in the center. This space will hold the cream later.
Preheat your air fryer to 120°C for about 3 minutes.
Carefully place the pavlova inside the air fryer basket.
Cook at 120°C for 25–35 minutes, depending on size. The outside should feel dry and firm.
Turn off the air fryer but leave the pavlova inside. Open the drawer slightly and let it cool slowly for 20–30 minutes.
Once fully cooled, gently remove it from the basket.
Top with whipped cream and fresh fruit just before serving.
Tips & Tricks
• Always use room temperature egg whites.
• Add sugar slowly for a smooth texture.
• Keep temperature low to avoid browning.
• Let pavlova cool slowly to prevent cracks.
• Add toppings only before serving.
Notes
• Cooking time may vary depending on your air fryer model.
• Mini pavlovas cook slightly faster than one large pavlova.
• Store plain pavlova in an airtight container at room temperature.
Air Fryer Pavlova
Air Fryer Pavlova
Description:
Light and crispy pavlova made in the air fryer. Crunchy outside, soft inside, and topped with cream and fruit.
Preparation Time: 15 minutes
Cooking Time: 25–35 minutes
Cooling Time: 20–30 minutes
Total Time: About 1 hour
Serves: 4
Ingredients
4 egg whites
200 g caster sugar
1 teaspoon cornstarch
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract
Topping:
Whipped cream
Fresh fruit
Instructions
- Beat egg whites until foamy.
- Add sugar slowly while beating until stiff peaks form.
- Fold in cornstarch, vinegar, and vanilla.
- Shape on baking paper.
- Preheat air fryer to 120°C.
- Cook 25–35 minutes at 120°C.
- Cool slowly inside air fryer.
- Top with cream and fruit before serving.
