Fragilité in the Air Fryer with Mocha Buttercream
Fragilité is a delicate dessert with a crisp and airy meringue base, filled with a creamy and aromatic mocha buttercream. This version is made in an air fryer, which makes it quicker and easier to prepare.
Equipment
- 1 Air fryer
- 1 Stand mixer or a hand mixer
- 1 Bowls
- 1 Parchment paper
- 1 Piping bag with large round nozzle
- 1 Spatula
- 1 Sieve
- 1 Bowl for a bain-marie
Ingredients
Fragilité
- 4 pcs egg whites
- 200 g sugar
- 100 g almond flour
- 1 tsp vinegar
- 1 tsp vanilla extract
Mocha Buttercream
- 200 g butter room temperature
- 150 g icing sugar
- 2 tbsp coffee cooled
- 1 tsp vanilla extract
- 1 tsp cocoa powder
Instructions
Fragilité:
- Preheat the air fryer to 120 °C.(Pre-program it, or let it run for a few minutes before cooking.)
- Whip 4 pcs egg whites until stiff. Add 200 g sugar a little at a time while you keep whisking, until the mixture is smooth and glossy.
- Gently fold 100 g almond flour, 1 tsp vinegar and 1 tsp vanilla extract into the meringue.
- Spoon the meringue mixture into a piping bag and pipe 3 round bases of approx. 18 cm in diameter, each on its own piece of baking paper that fits the air fryer basket.
- Bake the bases one at a time at 120 °C for approx. 45-60 minutes per base, or until the meringue is crisp and comes away easily from the baking paper. Let them cool completely on a wire rack.Start online kitchen timer
Mocha Buttercream:
- Whip 200 g butter until soft and creamy.
- Add 150 g icing sugar a little at a time, and keep whisking until well combined.
- Add the cooled 2 tbsp coffee, 1 tsp vanilla extract and 1 tsp cocoa powder, and whisk until the cream is smooth and airy.
Assembly:
- Once the meringue bases are completely cooled, spread a generous layer of mocha buttercream onto one meringue base.
- Place another meringue base on top, and continue until all the bases are used.
- Decorate the top with a thin layer of mocha buttercream and, if you like, extra decoration such as chopped chocolate or cocoa powder.
Notes
The meringue bases must be completely cold before being assembled with the buttercream, to prevent the buttercream from melting.
Nutrition
Calories: 579kcalCarbohydrates: 62.5gProtein: 6.3gFat: 35.4gSaturated fat: 17.8gSodium: 210mgFiber: 2.2gSugar: 58.8g
