vIngredients:
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- Fresh fruits (like berries, kiwi, passion fruit) for topping
- Whipped cream for serving
Instructions:
- Preheat the Air Fryer:
- Preheat your air fryer to 250°F (120°C) for about 5 minutes.
- Prepare the Pavlova Base:
- In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and forms stiff peaks.
- Gently fold in the vinegar, cornstarch, and vanilla extract until just combined.
- Shape the Pavlova:
- Line the air fryer basket with parchment paper.
- Spoon the meringue mixture onto the parchment paper, forming a circle (about 6-8 inches in diameter), and create a slight indent in the center for the toppings.
- Air Fry the Pavlova:
- Place the pavlova in the air fryer and cook at 250°F (120°C) for 45 minutes to 1 hour.
- Check occasionally to ensure the pavlova is cooking evenly. The pavlova should be crisp on the outside and slightly soft on the inside.
- Cool:
- Once done, turn off the air fryer and let the pavlova cool completely inside the fryer with the door slightly ajar. This helps prevent cracking.
- Serve:
- Once cooled, top the pavlova with whipped cream and fresh fruits of your choice.
Tips:
- Make sure the egg whites are at room temperature for a better whip.
- Do not open the air fryer frequently during cooking as this can cause the pavlova to collapse.
- Pavlova is best served the day it’s made, as it can start to soften once topped with cream and fruits.