Meringues in the air fryer

Here are all the tips to follow to prepare puffy and soft meringues in the air fryer to garnish all your desserts.

From today it is possible to prepare meringues in the air fryer. It is one of the most traditional Italian pastry preparations: as simple as it is accurate to make, because it requires a lot of attention. To prepare puffy and stable meringues, you need to keep some tips in mind, just follow them and you will have excellent meringues to garnish your desserts and make them even more spectacular.

Preparing the recipe for meringues in the air fryer

1. What you need are eggs at room temperature . You have to shell them and separate the yolks from the whites; collect the latter in a bowl.
2. Then, add a pinch of salt, quite little.
3. Take the electric whisk and start working the egg whites, setting a moderate speed.
4. While you work, add the granulated sugar a spoonful at a time.
5. Interval the addition of sugar for a few seconds, to allow the mixture to swell.
6. Gradually, you must obtain a swollen, shiny and well-compact foam . So, stop stirring.
7. Add a few drops of lemon juice and mix with a spatula, making delicate movements from bottom to top .
8. At this point, transfer the mixture into a piping bag.
9. On the bottom of the air fryer basket, lay out a sheet of baking paper and use it to make the meringues. Using the piping bag, form tufts , with a diameter of approximately 4-5 cm . Remember to space them apart.
10. A very important thing is to preheat your air fryer before cooking, to 220°C.
11. Proceed by cooking at 120°C for 10 minutes ; then, switch to 100°C and cook for about another 50 minutes (the time varies depending on the appliance model).
12. Once cooking is finished, open the drawer and leave them to cool inside for a few minutes. Once they have cooled down, you can use them.

If you liked the recipe, try the more classic one, cooked in the oven.

storage

You can store them in an airtight glass jar for a few weeks in a dry place away from heat sources.

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