Small batch air fryer pavlovas

Easy, elegant dessert ready in 30 minutes or less!

If you’re not familiar with this delicious gluten-free dessert, popular in both Australia and New Zealand, it’s basically meringue, topped with whipped cream and fruit. What sets pavlova apart from other meringue creations is its amazing texture, which features a delicate, crisp exterior with a marshmallow-like interior. They’re sometimes made in a larger cake-sized format but I have long preferred to make smaller individual pavlovas as they are much easier to serve and also take less time to bake. Using the air fryer is a game-changer; rather than needing hours in a cooling oven to achieve the perfect texture, I baked these in just 18 minutes in my air fryer then let them sit for 5 minutes before serving. If you don’t have an air fryer you can use the cooking method described in this recipe to bake small pavlovas in a conventional oven.

Ingredients

• 1 large egg, separated
• 3 tablespoons (35 g) white sugar
• pinch salt
• 1/2 teaspoon cornstarch
• 1/2 teaspoon white vinegar
• 1/8 teaspoon vanilla extract
• Whipped cream and berries, to fill

Method

• Cut two 4×4 inch (10×10 cm) pieces of parchment paper and set aside.
• With an electric beater or stand mixer, whip egg white until foamy.
• In a small bowl, combine sugar, salt and cornstarch; stir to blend.
• Add sugar mixture slowly to the egg white, about a teaspoon at a time, and continue to whip until the egg whites hold stiff peaks.
• Add vinegar and vanilla and beat well; the mixture should be stiff enough to stand when cut (draw a knife through the mixture and the cut should hold, rather than collapsing).
• Transfer the mixture to a small zip lock bag and seal the bag, pressing out air in the bag as you do so.
• With scissors, snip off 1/4” (.6 cm) on one corner of the bag.
• Pipe the egg white mixture into small nests on the parchment squares by squeezing the bag gently. Start by making about a 2 inch (5 cm) disc to form the base of each pavlova and then surround that with a crown of meringue about 1 inch (2.5 cm) high.
• Carefully transfer the parchment squares with pavlovas to the air fryer. To bake, heat air fryer to 260F (on the air fry setting). Bake 18-20 minutes until tops feel set when gently touched. Turn off machine and open the door or drawer; carefully remove the pavlovas by lifting them out by the edges of the parchment paper one at a time.
• Let cool for 5 minutes then gently transfer pavlovas to serving plates. Fill with whipped cream and berries; serve immediately.
• Note that once completely cool, unfilled pavlovas can be transferred to an airtight container and stored for up to 48 hours before serving (although they are best served the day they are made).

Makes 2 servings; recipe can be multiplied.