air fryer pavlova – easyrecipe1

Egg Whites: 3 large eggs (at room temperature; older egg whites whip up with higher volume)
Granulated Sugar: 3/4 cup (castor sugar works best as it dissolves quickly into the meringue)
Cornstarch: 1 teaspoon (helps create the signature soft, marshmallow center)
White Vinegar: 1/2 teaspoon (stabilizes the meringue and adds structure)
Vanilla Extract: 1 teaspoon pure vanilla extract
Toppings:
- 1 cup heavy whipping cream (chilled)
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract (for the cream)
- 1 cup fresh berries (strawberries, raspberries, or blueberries)

Cut a piece of custom parchment paper to fit precisely inside your air fryer basket or pan, ensuring the sides are trimmed so they do not fly up and touch the heating element.
Lightly mist or secure the parchment paper down with a tiny dab of meringue underneath so it stays firmly in place.

Ensure your mixing bowl and whisk attachment are completely grease-free, as any oil will prevent the egg whites from whipping.
In a clean, dry bowl, beat the 3 large egg whites using an electric hand mixer or stand mixer at medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, continuing to beat constantly on high speed. Make sure each addition of sugar is fully incorporated before adding the next. This slow process ensures the sugar completely dissolves, preventing weeping or a grainy texture later.
Continue whipping until the meringue holds stiff, glossy peaks when the beaters are lifted. Rub a tiny bit of meringue between your fingers; if it feels gritty, keep beating until completely smooth.

Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula. Be careful not to deflate the fluffy meringue structure you just built.

Spoon the glossy meringue mixture onto the prepared parchment paper inside the air fryer basket.
Using your spatula or the back of a spoon, shape the meringue into a neat circular dome (about 6 to 7 inches wide), creating soft swirls around the sides and a gentle dip or crater in the center. The crater will hold your whipped cream and fruit later.

Close the air fryer and set the temperature to a very low heat setting—around 250°F to 275°F (120°C to 135°C), depending on your specific air fryer model’s lowest thresholds.
Bake for 45 minutes. Do not open the air fryer basket during this time, as sudden temperature drops can cause the pavlova to deflate or crack severely.
Once the cooking time is complete, turn off the air fryer and leave the pavlova inside with the basket closed for an additional 30 minutes to cool down slowly. This crucial resting phase prevents thermal shock and ensures structural integrity.

Carefully lift the cooled pavlova shell off the parchment paper and transfer it to a serving plate.
In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
Spoon the freshly whipped cream generously into the center crater of the pavlova shell.
Top with an abundant arrangement of fresh mixed berries just before slicing and serving.

Note: Nutritional values are estimated approximations based on standard ingredient metrics.