Air Fryer Meringue 3 Methods – French, Italian & Swiss
This is my air fryer meringue 3 methods post, showing you how to make a meringue pavlova, in the air fryer using the 3 different methods - French meringue, Swiss meringue & Italian meringue methods.
Air Fryer meringue 3 Methods
French, Italian & Swiss Meringue Methods
**Click link to jump to section**
What Is A Meringue Pavlova?
Pavlova is a meringue dessert thought to have originated in the 1920’s, in either Australia or New Zealand and was named after the Russian prima ballerina Anna Pavlova who was known for her solo performance in “The Dying Swan,” ballet.
The meringue based sweet treat is formed into a wide nest, with distinctive layers, curves and peaks, thought have been inspired by the ballerina’s full, round, and lace detailed tutu.
Typically filled with cream, the centre of the Pavlova nest, is also often filled with fresh berries. Usually sliced and shared, you can make individual mini pavlovas and there is even a Crown Layered Pavlova recipe you can check out, that my friend Mrs D reviewed.
But for getting the highest yield out of using the air fryer and only once, we will be making a 6″ (15.25cm) pavlova that can serve 4 – 5 people.
3 Meringue methods
So what are the 3 different ways to make a meringue mixture?
Meringue can be made using one of 3 different methods. You can use the French meringue, Swiss meringue or Italian meringue method to make any meringue dessert. Here’s a little information on each method.
French Meringue Method
The French method for making meringue is unquestionably the simplest and commonly used method.
For the French or ‘basic meringue method’ you are beating egg whites, gradually adding in caster/extra fine sugar as well as either cream of tartar, cornflour (corn starch) & maybe vinegar to help keep the meringue more stable and is all done in the mixer.
Swiss Meringue Method
For the Swiss meringue method, it is less straight forward and involves a few stages.
Egg whites & granulated sugar are gently cooked over a double boiler (Bain Marie) until fully dissolved. The mixture is whisked till stiff glossy peaks are formed.
Italian Meringue Method
To make meringue using the Italian meringue method, you are beating the egg whites to stiff peaks, at the same time as making a sugar syrup on the stove with granulated sugar & water. Once at the magic temperature, the syrup is removed from the heat and drizzled down the side of the mixing bowl, while you continue to beat the egg whites again to a shiny & stiff peak.
Differences Between The Meringue Methods
Apart from the differences in how you perform the methods & incorporate the sugar, the 3 meringue methods have different advantages.
French meringue is the easiest and most straight forward, but the least stable of the 3 methods. it is quicker but the egg white and sugar structure is more prone to collapse or crack.
Italian meringue is more complex than the French method but is the most stable structure wise of the 3 methods. This is particularly useful for Italian meringue buttercream and piping on cupcakes for example. It is also favourable as it uses a lot less sugar than the Swiss meringue method and makes a less overly sweet buttercream.
The Swiss meringue is more complex than French meringue to make, but is more stable than the French method. Italian meringue method however, is more stable than the Swiss method.
So you can see the methods have their differences, advantages & disadvantages depending on your use of the meringue. For our purposes we are concentrating on making a simple piped meringue pavlova nest, that will bake properly in the air fryer.
In my recipe testing and development I came across some issues that seem to be related to the method & use of an air fryer. I also encountered the meringue fail with weather hindering a good meringue base, as well as an issue of separation of meringue mixture.
But threat not, I have worked out the kinks and have my results for using 3 different meringue methods in an air fryer, as well as how to rescue a split or over-mixed meringue mixture!
Why Use The Air Fryer?
- Uses less energy
- Saves money
- Can be used for smaller batches
- Doesn’t make the kitchen hot – so bake in Summer months
Using an air fryer for baking & cooking, is not just a trend but a necessity for many people with the cost-of-living crisis. Not just energy & money saving, but ideal for small or single person households too,
The Ingredients Needed
Here is what you need for the 3 different meringue methods:
For The French Meringue:
- Egg whites
- Caster Sugar (Extra/Super Fine Sugar)
- Cornflour (Corn Starch)
- White Vinegar
- Vanilla Extract (optional)
For The Swiss Meringue:
- Egg Whites
- Granulated Sugar
For The Italian Meringue:
- Egg Whites
- Granulated Sugar
- Water
Sugar
Sugar is important for meringues & artificial sweeteners won’t work as they will not provide the structure needed to create a meringue. For the French method Caster Sugar (Extra/Super Fine Sugar) is preferred since it is finer & easier to incorporate in the partly whisked egg whites.
For the Italian and Swiss meringue methods however, the sugar is dissolved and so regular granulated sugar is fine and generally less expensive too than finer sugar.
You can however, make your own Caster (Extra/fine) sugar by processing some granulated sugar in a processor or Nutribullet.
Egg Whites
UK recipes tend to use medium sized eggs as they are more common, but just be aware that that equates to about large in US sized eggs. I have however included in the detailed recipe ingredients, alternatives sizes too.
For The Filling:
To fill the pavlova, whip some double (heavy/whipping cream) & add some berries like straberries, raspberries, blueberries or kiwi slices.
Equipment:
Equipment is basic & listed in detail in the Recipe Card, but a stand-mixer is ideal, although a hand-mixer will work too. And a heat-safe bowl to go over a cooking pot as a double-boiler, if using the Swiss method.
The Process & The Recipe Card
Below I detail the 3 processes in step-by-step instructions. After that is the Recipe Card (an abbreviated version of the recipe). There will be a video and some notes on the recipe card, but more detailed information is found here, before the recipe card. You can print, save or share the recipe card but you can also save this post via the grow widget at the right-hand side of the page, where the love heart icon is. Used in many websites, you only need to create one Grow account to save all your favourite recipes in one place, with just one set of sign-in details. There is also a ‘Jump To Recipe’ and a ‘Jump To Video’ option found at the top of every recipe post.
How To Fix Over-Mixed Meringue
It is so easy to over-mix meringue mixture, especially if you have a stand-mixer that has a very strong motor (like Kenwood Chef range). Meringue batter is ok left in the fridge over-night too, but the mixture can separate. The sugar will separate from the egg whites & in the example photo here, the liquid is red because food colouring was added.
Too much moisture in the air and rainy days, can affect the meringue and moisture is meringue’s enemy! But it is possible to bring back, and rescue your meringue mixture, even with Italian meringue.
Another way to tell if over-mixed is if the batter is more aerated than usual. You have spent time incorporating air into the mixture, but if it looks overly aerated or ‘foamy’ that can be a sign it was whisked too much.
To remedy this, add 1 new egg white to the mixture, and whisk as before, till you have firm peaks that can bend just a little. **The mixture should have came back together, no longer be separated, now smooth and a lot less aerated.
Next, add in 1/8 tsp cream of tartar and whisk again until stiff straight peaks form. The meringue mixture is now ready to use right away.
Step-By-Step Instructions
(*Note ingredient amounts are listed in Recipe Card below)
Preparing The Equipment
1.Begin by ensuring your mixing bowl and whisk attachment are both very clean. Place the beater on a clean sheet of kitchen paper/paper towel and rub half a lemon (flesh side down), onto the bottom and half way up the sides of the inside of the mixing bowl.
2. Do the same for the ends of the beater attachment as this tip helps to remove any traces of grease and grease in the egg whites, (just like if there are any tiny pieces of egg yolk), hinder the egg whites from whipping to the maximum.
For The French Meringue Method:
1.Seperate your eggs, and ensure that no traces of egg yolk get into the egg whites or you will need to start again. Cover and store the egg yolks in the fridge and use for recipes like Lemon Curd or Blueberry Orange Curd.
2. Add the egg whites to the prepared mixing bowl and attach the clean beater attachment.
3. Start to beat the egg whites on a low speed till foamy, then increase to medium and whip until firm peaks form. Check for this by turning the beater attachment upside-down while meringue batter is on the end of it, and if the peak is firm but bends down just stightly, this is firm peaks.
4. Slowly add in the caster sugar (extra/super fine sugar), about 1 tbsp of sugar at a time, while mixing on low-medium speed, until all combined and the meringue mixture is thick and glossy and has stiff straight peaks on the end of the beater and in the bowl..
5. Sprinkle over the cornflour (corn starch), vinegar (and vanilla extract if using), and beat to combine.
**The meringue mixture is now ready for piping and baking. Jump to the piping section after the Swiss and Italian meringue methods below.**
For The Swiss Meringue Method:
1. Whisk the egg whites & sugar in a heat safe bowl that can sit nicely on top of a cooking pot, but without the bowl touching the bottom of the pot. Alternatively use a double boiler or Bain Marie.
2. Add about 1 inch (2.5cm) level of barely simmering water (not boiled water) to your cooking pot, a double boiler or a Bain Marie, before placing the bowl with the whisked egg whites on top.
3. Continually whisk the egg whites & sugar while the water in the pot simmers on a low-medium heat. Monitor the temperature of the egg whites as you want the sugar to dissolve & the eggs to slowly cook. Once it reaches a temperature of 71°c/160°f, remove from the heat. (It should not be gritty, thick & tacky & then thin & frothy).
4. Now whisk the mixture in a stand-mixer or with a hand-mixer on medium speed (for about 20 minutes), until stiff peaks are formed. Lift the beater upright and if the peak stays straight and doesn’t bend over, that is a stiff peak.
The meringue mixture is now ready to pipe and bake. You can jump to the piping section or continue reading for the Italian meringue method.
For The Italian Meringue Method:
1. Make sure the mixing bowl and beater attachment are clean and lemon rubbed on them to prevent grease.
2. Add the egg whites to the mixing bowl and beat on a low-medium speed until firm peaks are formed. Stiff peaks are straight, but firm peaks are stiff/firm too but bend over a little at the top. Soft peaks bend all the way down.
3. Add the granulated sugar and water to a cooking pot on a medium heat and mix together.
4. Use a wet pastry brush to brush down any sugar that might stick to the sides of the pot.
5. Let the sugar dissolve and then bring to a fast boil until the syrup reaches a temperature of 120°c/250°f.
6. Drizzle the syrup down the side of the mixing bowl, trying not to get it on the beater attachment.
7. Whisk the egg whites while drizzling the syrup in and continue whisking until you have shinny and stiff peaks. Stiff peaks with no bend and you can do the placing of the mixing bowl above your head without it falling out.
**If wanting to colour the meringue add to the whites just before adding the sugar syrup & don’t use liquid.
Overmixed The Meringue?
If you feel you have over-mixed the meringue and looks foamy or too aerated, see section above on how to remedy this.
Piping The Meringue Pavlova:
1.Begin by cutting a paper circle of baking/parchment paper to 6″ (15.25cm) and place on top of a baking tray/sheet that will fit your air fryer. If your air fryer is bigger than 6″ wide, make sure it is small enough that you will be able to lift out of the air fryer basket when the meringue is on top of it.
2. Grease the paper in place so it does not slide.
3. Fit a piping bag with close-star-tipped nozzle (I used a Wilton 2D that is a ‘medium sized’ nozzle), place inside a jug with the nozzle end pointing upwards. Open the bag and fold the ends over the jug to hold it open.
4. Spoon & scrape the meringue mixture carefully into the open piping bag (note you will need a large piping bag or 2 smaller/standard sized 12/13″ ones). Don’t over-fill as you need to twist the end of the bag shut.
5. Push the meringue mixture down to the bottom of the bag & just beginning to peep out of the end of the nozzle. Twist shut tight & hold close with a clip or peg.
6. While holding near the nozzle with one hand, use the opposite hand to grip below where the bag is closed and pipe a ring of rosettes on the circle of paper (Guide & support with the dominant hand and squeeze the bad with the opposite hand to pipe the meringue through the nozzle).
7.Pipe roughly in the centre & spread out just in the centre area, with a palette knife or butter knife. Then pipe another row of rosettes, on top of the first row.
8. Repeat for a total of 4 rows, and on the final row, finish each rosette with a high peak at the top. Alternatively, you can make a 2 or 3 row pavlova and make some small nests or even 2 x 3 row pavlovas.
Baking The Meringue Pavlova:
1.Carefully lower the meringue into the air fryer, ensuring it is not touching the bottom of the air fryer, to allow air to circulate. **If good at piping, you could pipe while in the air fryer basket.
2. Bake the Pavlova (or technically dry it out), @ 100°c/212°f for 20 minutes. (If using a regular oven, this equates to Fan Oven 80°c/Gas Mark 1/4). Then reduce the temperature to 90°c/200°f and continue baking for 1 hour 30 minutes until the meringue is fully set and crispy to touch.
Alternatively
***For meringue that is not crispy most of the way through, you can bake @120°c/250°f for 20-25 minutes. This temperature however is not advised for coloured Italian meringue in particular, as it can change the colour of the meringue.
Drying Out The Meringue:
1.To continue drying out the meringue, leave in the switched off air fryer/oven for 1 hour 30 minutes.
**For air fryers that cool down quite quickly in comparison to regular oven, I recommend setting to bake for another 15 minutes at the lower temperature without opening the air fryer, and then leave inside for the 1.5 hrs drying time.
2. You can leave overnight if you intend serving the next day, rather than place in the fridge or cover it and the moisture ruin the crispy texture.
Serving The Pavlova:
1.To serve the meringue, fill the centre with whipped cream.
2. Top the cream with fresh berries like strawberries, raspberries, blueberries, or Kiwi that is common in New Zealand and Australia.
3. Slice into 4 or 5 pieces and serve immediately.
Storing The Meringue:
As mentioned above, storing in the fridge or covering the meringue, especially if filled with cream and fruit, will soften dramatically, lose any crispy texture and become very sticky.
So best to not fill till ready to eat and store the unfilled pavlova, in the turned off air fryer or oven.
Don’t be tempted to keep opening the air fryer basket, as this will let moisture from the air onto the meringue and into the air fryer. You want to keep the air fryer closed, and away from heat and moisture.
Whole pavlovas can be frozen (after fully cooling/drying out & unfilled), wrap to make airtight and place in a labelled container to freeze for up to 1 month1
Uncoloured meringue batter can be frozen too. For details please see website FreezeIt.Co.UK @ Freezeit.co.uk-freezing meringues.
DIFFICULTY LEVEL: easy with guidance
Recipe Card
Air Fryer Meringue By 3 Methods – French, Italian & Swiss
Equipment
- Digital scales or measuring cups
- Measuring Spoon (tsp – baking teaspoon & tbsp -tablespoon only)
- Stand Mixer & beater/whisk attachment (or hand-mixer & beaters)
- Large mixing bowl
- 2 Bowls to separate eggs
- ½ Lemon
- Medium cooking pot (for Swiss or Italian methods)
- Wooden spoon or spatula
- Small measuring jug
- Digital Thermometer (or sugar/candy thermometer for Swiss & Italian methods)
- Wooden Cocktail stick (Optional -if colouring meringue)
- Red food colouring (Optional – I recommend Sugarflair Christmas Red Paste*)
- Baking/parchment paper (I recommend Bacofoil Baking Paper)
- 6 or 7" Base of Cake or Pie Tin (Base only, see notes for other options*)
- Scissors
- Piping bag & nozzle (optional – large bag & Wilton 2D closed star medium nozzle*)
Ingredients
For The French Meringue:
- 5 Medium Egg Whites (5 Large US eggs, Or 4 large UK, 4 extra large US*)
- 220 grams Caster Sugar (7¾ oz, 1 cup Extra/Super Fine Sugar*)
- 1 tsp Cornflour (Corn Starch)
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract (optional- learn to make Vanilla Extract)
For The Swiss Meringue:
- 5 Medium Egg whites (5 Large US eggs, Or 4 large UK, 4 extra large US*)
- 333 grams Granulated Sugar (11¾ oz, 1⅔ cup*)
For The Italian Meringue:
- 5 Medium Egg Whites (5 Large US eggs, Or 4 large UK, 4 extra large US*)
- 225 grams Granulated Sugar (8 oz, 1⅛ cup – or 1 cup plus 2 tbsp*)
- 90 ml Water (3 fl oz, ⅓ cup or 6 tbsp)
Instructions
Prepare The Mixer
- For each method, you want to ensure the mixing bowl & beaters are really clean and free of grease that can stop the egg whites whipping fully.
- After cleaning & drying, rub half a lemon (flesh side down), on the bottom and up the sides of the bowl, before rubbing onto the ends of the beating attachment(s). Place these down on some fresh kitchen paper/paper towel.
To Make The French Meringue:
- Separate the eggs, making sure no yolk gets into the whites. Add the whites to the cleaned mixing bowl and attach the beating attachment. (Hand-mixer can be used but will take more time).
- Beat the whites on low to begin with till foamy, before increasing to medium speed & whipping till firm peaks form. Then slowly add in the caster (extra/super fine) sugar, 1 tbsp at a time until combined, thick, glossy & has stiff straight peaks. Sprinkle over cornflour/corn starch, vinegar & vanilla extract if using, and mix till combined. *For colouring the meringue, use a paste food colouring & add with these last ingredients.
To Make The Swiss Meringue:
- Whisk egg whites & sugar in a heat-safe bowl, sitting on a cooking pot, but not touching the bottom (or use a double boiler or Bain Marie.) Add 1 inch (2½cm) of water to the cooking pot on low-medium heat & when barely simmering, place the bowl on top, making sure it does not touch the water.
- Whisk the egg whites and sugar continually, allowing the sugar to dissolve and the temperature to slowly come to 71°c/160°f. It should not be gritty, thick & tacky & then thin & frothy.
- Remove from the heat, and whisk the mixture in a stand-mixer on medium speed for about 20 minutes, until stiff straight peaks form. **If colouring the meringue, add the paste colouring at the firm peak stage and then beat to the stiff peak stage.
To Make The Italian Meringue:
- Add the egg whites to the cleaned mixing bowl, beat on low-medium speed until firm bent peaks form.
- Now add the granulated sugar and the water to a cooking pot, on a medium heat & allow to dissolve. Let the mixture come to a fast boil and remove once the temperature is 120°c/250°f. **Any sugar sticking to the sides of the pot, use a pastry brush to brush it down.
- While whisking the egg whites, drizzle the syrup down the side of the mixing bowl, making sure it does not touch the beater. Continue whisking until you have shinny and stiff straight peaks. **If colouring the meringue, add before the syrup and while the syrup is coming to temperature & don't use a liquid food colouring, paste is best.
Prepare The Air Fryer:
- Cut baking/parchment paper to a 6" (15¼ cm) circle (see my easy cutting paper circles video). This will be placed on top of baking tray/baking sheet that will easily fit your own air fryer basket. I like to use the base of a 8" (20cm) loose-based pie tin, that is about 7" & gives me enough room to lift in and out of the small air fryer. Make sure too to not be baking directly on the bottom of the basket, to allow air to flow. Grease the paper in position so it does not slide, you can even use a little of the meringue mixture.
Pipe The Meringue:
- Scoop the meringue mixture right away, into a piping bag fitted with a star-tipped nozzle (I used a closed star tip WIlton 2D), push the mixture down, twist closed and use a clip or peg to keep closed.
- Pipe a ring of rosettes around the paper circle, before roughly piping in the centre area and spread just this inner area flat, creating a base. Continue with 2 or 3 more rows of rosettes, on top of the first row, ending on the final row with tall peaks on each piped rosette. You can have the meringue wall straight or slightly inclined, with the rosettes overlapping a little on each tow, making the top row smaller than row one.
Bake The Meringue:
- Carefully lower the meringue into the air fryer basket, making sure it is not on the very bottom of the basket to allow air to flow. Bake the pavlova @ 100°c/212°f for 20 minutes. (Preheat your air fryer if required). Reduce the temperature to 90°c/200°f & bake for 1 hr 30 mins till fully set & crispy to touch.
- **Alternatively, for meringue that is not crispy most of the way through, you can bake @120°c/250°f for 20-25 minutes. But a lower temperature is recommended for Italian meringue and coloured meringue in particular.
Dry Out The Meringue:
- Continue the drying-out process by leaving the meringue in the air fryer with it switched off, for 1 hour 30 minutes. **For air fryers that cool very quickly, I recommend just baking for another 15 minutes at the lower temperature & then switched off & leaving for 90 minutes, without opening the air fryer during that time.
Serving & Storing:
- When ready to serve, fill the pavlova meringue nest with whipped cream and fresh berries. Slice into 4 or 5 pieces and enjoy immediately.
- Store the unfilled meringue in the air fryer or oven until ready to fill and serve. Placing in the fridge or covering and the meringue loses its crispiness & becomes very sticky. Keep in the air fryer/oven overnight if needed until ready to serve and this will keep any heat or moisture away from the meringue. And only fill when ready to eat as the cream and fruit in particular can make the meringue softer and sticky.
- Whole pavlovas can be frozen (fully cooled & unfilled), if wrapped airtight & placed in a container for the freezing for up to 1 month.1 Uncoloured meringue mixture can be frozen – see details at website Freezeit.co.uk-freezing meringues.
Video
Notes
Difference Between The 3 Methods – more details are given on differences between French, Swiss & Italian meringue methods before this Recipe Card, but basically French is the least stable & Italian the most stable.
Uses For The Egg Yolks – don’t waste the egg yolks. You can make lemon curd, fig anise curd or blueberry orange curd. Some cakes too you can use just the yolks (just increase the amount), or use for an egg-wash on bread or pastry. You can also freeze eggs and use after defrosting.
Recipe Yield – makes 1 x 3 or 4-layer Pavlova meringue nest that will fit most air fryer even very small ones, with a meringue diameter of about 6″ (15.25cm) and serves 4 – 5 slices.
Overmixed The Meringue? Doesn’t Look Right? – If you feel you have over-mixed the meringue & looks foamy or too aerated, see section before this Recipe Card for how to remedy this.
More details, step-by-step instructions and process photos, before this Recipe Card. Please also see the video above and don’t forget to like, comment & subscribe for free to my YouTube channel.
Time To Make: based on making a crispy French meringue style Pavlova, with 90 minutes cooking time as well as drying out time. Italian & Swiss methods will take longer active time, however, if you don’t want a fully crispy meringue, cooking time can be a lot shorter.
Reference – freezing meringues information from FreezeIt.Co.UK
Nutritional Information – I am not a qualified nutritionist and all values are approximate. These values are based on French meringue method, using the ingredients as listed with no substitutes, filled with whipped cream and 8 medium sizes strawberries, where 1 serving is 1 slice from a yield of 5 equal slices. Values calculated via website MyFitnessPal.com. For the Swiss & Italian methods nutritional values, please copy paste the recipe link in the ‘Recipe’ tab on the app for automatic calculation of their respective nutritional values .
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References:
- Freezing meringues information from FreezeIt.Co.Uk ↩︎
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Caro x
Air Fryer Meringue 3 Ways – French, Italian & Swiss Methods
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Love this. I have only made French meringue as always been nervous of swiss and Italian but these instructions are excellent and love the detailed photos which help so much. Thank you for yet another great recipe.
thanks, so pleased you love the recipe.
Been loving your recipes and following along. Tried the French method you had a recipe on, so was really wanting to try being a bit more adventurous. So tried the Italian one and worked out great!
I am sopleased you are following along Jane and that you had success with the Italian meringue.