Meringues in Air Fryer: Light, Crispy and Quick
Perfectly crispy on the outside and soft inside meringues, cooked quickly in the air fryer.
Steps
- 1
In a clean bowl, beat the egg whites with lemon juice (or salt) until stiff and firm peaks form.
- 2
Gradually add the powdered sugar, little by little, continuing to mix until the meringue becomes glossy and very firm.
- 3
Transfer the mixture into a piping bag or a decorating bag.
- 4
Form small meringues on a sheet of parchment paper.
- 5
Preheat the air fryer to 100°C (212°F). Bake the meringues for 25-30 minutes, watching that they do not brown too much.
- 6
Let them cool completely before serving or storing.
Shopping list
2 egg whites, 100 g (3.5 oz) powdered sugar, 1 tsp lemon juice (or a pinch of salt)
Recipe story
In the royal palaces of 17th-century France, meringues were considered a symbol of culinary refinement, prepared meticulously by master pastry chefs for festive meals. Legend has it that their name comes from the French word 'baiser', but their true magic was discovered when it was observed that beaten egg whites with sugar could be slowly baked, resulting in an airy and crispy texture. Over time, the recipe spread throughout Europe, each region adding its own variations, such as vanilla or almond meringues.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
