Easy Air Fryer Meringue Cookies Recipe
These Easy Air Fryer Meringue Cookies are light, crisp, and made with simple ingredients such as egg whites, sugar, vanilla, and cream of tartar. Whip the egg whites to stiff peaks, pipe small cookies, and dry them gently at approximately 200°F (95°C) for 60–90 minutes if your air fryer supports that temperature. Let them cool completely before storing to protect their delicate texture. Traditional meringues contain sugar, so this recipe is not keto-friendly as written.
Ingredients
- 2 large egg whites about 60 g
- 100 g superfine sugar approximately ½ cup
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- A tiny pinch of salt optional
- Gel food coloring optional
Instructions
- Thoroughly clean and dry the mixing bowl, beaters, and spatula. Separate the eggs carefully, ensuring no yolk enters the whites.
- Place the egg whites in the bowl and beat at medium speed until foamy.
- Add the cream of tartar and continue beating until the foam becomes finer and whiter.
- Add the superfine sugar gradually while beating. Continue until the mixture is glossy, smooth, and forms stiff peaks.
- Mix in the vanilla extract briefly. If using gel food coloring, fold in a tiny amount gently.
- Transfer the meringue to a piping bag and pipe 20–24 small cookies onto suitable parchment or an approved liner.
- If your air fryer supports low-temperature cooking, preheat it to 200°F (95°C) for 2–3 minutes, following the appliance instructions.
- Arrange the cookies in a single layer with space between them. Air fry at 200°F (95°C) for approximately 60–90 minutes, checking periodically for dryness and browning.
- If the cookies are still sticky, continue drying in 10–15-minute increments at the lowest suitable temperature. Do not use a high-heat finish.
- Remove the cookies carefully and let them cool completely. Once crisp and cool, store them in an airtight container in a dry place.