Ensure that the egg whites are free of any yolk, as this will affect the meringue’s ability to whip. Allow the egg whites to come to room temperature for best results.
Whip the Egg Whites:
In a clean mixing bowl, use an electric mixer to beat the egg whites with the cream of tartar until soft peaks form. Soft peaks will hold their shape but still droop when you lift the beater.
Add the Sugar:
Gradually add the sugar, a tablespoon at a time, while continuing to beat the egg whites. Once all the sugar is added, continue whipping until stiff, glossy peaks form and the sugar has fully dissolved. The mixture should feel smooth and not gritty.
Add Vanilla (and Optional Color):
Gently fold in the vanilla extract. If you’d like to add color or flavor, you can mix in a few drops of food coloring or sift in some cocoa powder.
Shape the Meringues:
Line the air fryer basket with parchment paper. Using a spoon or piping bag, form small meringue dollops or cookies on the parchment paper. Be sure to leave a bit of space between them, as they will expand slightly during cooking.
Air Fry the Meringues:
Preheat the air fryer to 180°F (82°C). Place the meringues in the air fryer basket, and cook for 20–25 minutes. If your air fryer has a smaller capacity, it’s best to cook them in batches. Check for a crisp exterior and lightly golden edges.
Cool and Serve:
Turn off the air fryer and leave the meringues inside for an additional 10–15 minutes to cool slowly. This prevents them from cracking due to temperature changes. Once completely cooled, remove them from the parchment paper.
Serving and Storage Tips
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