🥚 Air Fryer Vanilla Pavlova
Crispy Outside, Soft & Marshmallowy Inside
⏱ Time
- Prep: 10 minutes
- Cook: 60–70 minutes
- Cool: 1 hour (important!)
🍽 Serves
2–4 (or make mini pavlovas)
🧾 Ingredients
- 3 large egg whites, room temperature
- ¾ cup (150 g) caster sugar (superfine sugar)
- 1 tsp cornstarch (cornflour)
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- Pinch of salt
🥣 Instructions
1️⃣ Prepare the Pavlova
- Line the air fryer basket with baking paper (trim so it doesn’t block airflow).
- Beat egg whites and salt on medium speed until soft peaks form.
- Gradually add sugar 1 tablespoon at a time, beating well after each addition.
- Continue beating until the mixture is:
- Thick
- Glossy
- Holds stiff peaks
- Sugar fully dissolved (rub a little between fingers — it should feel smooth)
- Gently fold in:
- Cornstarch
- Vinegar
- Vanilla
2️⃣ Shape
- Spoon mixture onto the baking paper.
- Shape into a round nest, slightly higher at the edges with a shallow dip in the center.
💡 For mini pavlovas, make 3–4 smaller nests.
3️⃣ Air Fry
- Preheat air fryer to 120°C / 250°F (if your model requires it).
- Place basket inside and cook at:
- 120°C (250°F) for 30 minutes
- Reduce temperature to:
- 100°C (210°F) and cook another 30–40 minutes
⚠️ Do NOT open the basket during cooking.
4️⃣ Cool Slowly (Critical Step)
- Turn the air fryer off
- Leave the pavlova inside with the door slightly open for 1 hour
This prevents collapse and keeps the center marshmallowy.
🍓 To Serve
Top just before serving with:
- Lightly whipped cream
- Fresh berries
- Passionfruit pulp
- Chocolate shavings (optional)
✅ Success Tips
- Use caster sugar, not granulated
- Egg whites must be fat-free
- Low & slow heat = marshmallow center
- If browning too fast, lower temp by 10°C
🔥 Texture Guide
- Outside: crisp, delicate shell
- Inside: soft, chewy, cloud-like marshmallow
If you want:
- Mini pavlovas
- Chocolate or lemon versions
- Exact temps for your air fryer model
