pavlova in the air fryer

Here’s a simple air-fryer pavlova (mini size works best):

Ingredients (makes 2–4 mini pavlovas)

• 2 egg whites (room temperature)

• ½ cup (100 g) caster/superfine sugar

• 1 tsp cornstarch

• ½ tsp white vinegar or lemon juice

• ½ tsp vanilla (optional)

Equipment

• Air fryer

• Parchment paper (cut to fit basket)

Instructions

1. Whip the egg whites
   Beat egg whites until soft peaks form. Add sugar 1 tablespoon at a time, beating until thick, glossy, and the sugar is dissolved (rub a little between fingers—should feel smooth).

2. Fold in extras
   Gently fold in cornstarch, vinegar/lemon juice, and vanilla.

3. Shape
   Line the air-fryer basket with parchment. Spoon or pipe small nests (about 8–10 cm wide). Make a slight dip in the center.

4. Air-fry

   • Set air fryer to 120°C (250°F)

   • Cook for 25–30 minutes

   • Do not open during cooking if possible.

5. Cool slowly
   Turn the air fryer off and leave the pavlovas inside with the door slightly open for 30–60 minutes. This helps prevent cracking.

To Serve

Top with whipped cream and fruit (berries, kiwi, passionfruit, mango).

Tips

• If your air fryer runs hot, try 110°C and add 5–10 minutes.

• Pavlovas should be crisp outside, marshmallowy inside.

• Store un-topped pavlovas in an airtight container.

If you want, I can adjust this for one egg white, a chocolate version, or your specific air-fryer model