Haha, that sounds like one of those “game-changing kitchen hacks” posts 😄
Usually when people say they’ll never bake pavlova in the oven again, they’re talking about making it in an air fryer or sometimes even a slow cooker.
🍰 Air Fryer Pavlova (the popular hack)
Why people love it:
- Faster than the oven
- Crisp outside, soft marshmallow center
- Less risk of cracking or over-browning
Basic idea:
- Whip egg whites with sugar until stiff peaks form.
- Shape into a small round on parchment paper (make sure it fits your air fryer).
- Air fry at low temp (around 120°C / 250°F) for about 40–50 minutes.
- Let it cool completely inside before removing.
🐢 Slow Cooker Version (less common)
- Uses very gentle heat
- Takes longer but can prevent burning
- Texture is softer, less crisp than oven-baked
⚠️ Reality check:
These methods can work, but:
- The oven is still the most reliable for classic pavlova
- Air fryers vary a lot, so results can be inconsistent
- Pavlova needs low, steady heat, which ovens handle best
If you want, I can give you a foolproof oven pavlova recipe that won’t crack or collapse—it’s actually easier than most people think.
