For a long time, I thought meringue required "oven time, at least two hours, and cross your fingers." Then I tried it in an air fryer, a bit out of curiosity... and I was blown away!
The principle remains 100% classic (egg whites + sugar, nothing fancy), but the airfryer allows for gentle and even cooking, with a small air circulation that helps to dry the shell.
The result: very light meringues that crunch when you bite into them.
The key is French meringue: you whip the egg whites, gradually add the sugar, and dry them at a low temperature. I'll guide you here to avoid the two common pitfalls: sugar crystals (sugar not dissolved enough) and meringues that brown (temperature too high).
With an air fryer, you just need to take two precautions: protect from the blast (baking paper) and cook more gently than the device “seems” to indicate.
To stay true to the season without straying from the recipe, I keep the meringue simple… and add a touch of lemon zest (classic, subtle), then serve with strawberries and a few mint leaves. It doesn't change the meringue itself, but it instantly makes it more vibrant on the plate.
You can shape them into small peaks, nests to hold fruit, or large meringues to share. And if you like contrast, a pinch of fine salt in the egg whites brings out the sweetness without making them taste salty.
Air fryer meringues
4
people14
minutes34
minutes242
kcal48
minutesA recipe for perfectly white meringues, crispy on the outside and slightly soft in the center, gently cooked in an air fryer. A classic base, with a seasonal twist: lemon zest and strawberries on the side.
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Ingredients
3 egg whites (approx. 30g per unit), at room temperature
180 g of caster sugar
1 teaspoon of lemon juice
1 teaspoon of finely grated lemon zest
1 a small pinch of fine salt
250g strawberries (for serving)
8 mint leaves (for serving)
Preparation steps
- Take the egg whites out of the refrigerator 20 minutes in advance if possible: they whip up more easily at room temperature. Degrease the bowl and beaters (a quick wipe with lemon juice on a paper towel, then dry) to prevent the egg whites from deflating.
- In a large bowl, combine the egg whites, salt, and lemon juice. Beat with a mixer at medium speed until white foam forms, then increase the speed until soft peaks form.
- Add the sugar gradually, in 5 to 6 additions, whisking at high speed between each addition. Continue beating for 3 to 5 minutes: the meringue should be very firm, glossy, and when you rub it lightly between two fingers, you should hardly feel any grains.
- Incorporate the lemon zest by mixing it very briefly (spatula or a final very short whisk).
- Cut a sheet of baking paper to the size of the air fryer basket. Place it in the basket. To prevent it from blowing away when starting, first place a tiny dollop of meringue under each corner (this will stick the paper).
- Pipe (or spoon) 8 to 10 meringues, spacing them apart: they will expand slightly. If your air fryer is small, cook in two batches.
- Dry at 90°C for 28 minutes. Halfway through baking, quickly open and rotate the basket if your appliance is overheating on one side. The meringues should remain white.
- Turn off the airfryer and leave the meringues inside for 6 minutes with the door closed: this finishes drying them without thermal shock.
- Remove them from the oven and let them cool for 5 minutes on a wire rack. Meanwhile, hull the strawberries and halve them. Serve the meringues with the strawberries and mint.
📊 Nutritional Information
1 portion (approx. 130g: meringues + strawberries)
| Nutrient | Value |
|---|---|
| Calories | 242 kcal |
| Proteins | 4g |
| Carbohydrates | 56g |
| including sugars | 53g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 2g |
| Sodium | 125mg |
| Vitamins | |
| Vitamin C | 95% RDA |
| Vitamin B9 | 11% AJR |
| Vitamin K | 5% AJR |
| Minerals | |
| Potassium | 7% AJR |
| Phosphorus | 5% AJR |
| Magnesium | 4% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you want very crispy meringues (not at all melty), extend the drying time by 8 to 12 minutes at 80–90°C, then let them cool completely on a wire rack before enclosing them (otherwise they will soften).
💡 Chef's Tips
If your meringues are browning, lower the Airfryer temperature to 80°C and cook for another 6 to 10 minutes. If they stick to the paper, they need more drying time: cook for another 6 to 8 minutes at 80–90°C, then let them cool.
And to ensure a perfectly smooth meringue, the real secret is to add the sugar very gradually.
🔄 Variations
- Nest shaping: draw up a circle and hollow out the center with the back of a spoon to hold the strawberries.
- Zest-free meringue: keep only lemon juice + sugar for an ultra-classic meringue, and serve with seasonal fruit on the side.
