Baked Macadamia and Wattleseed Pavlova with Passionfruit

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light meringue dessert topped with crunchy macadamia nuts, aromatic wattleseed, and fresh passionfruit for a uniquely Australian finish. This australian-inspired desserts ready in about 95 minutes layers large egg whites, caster sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 310 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Preheat oven to 250°F (120°C). In a clean, dry bowl, whip 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, continuing to whip until stiff, glossy peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp ground wattleseed to the meringue mixture. Fold in 1/4 cup chopped macadamia nuts carefully to maintain airiness.
  3. Step 3: On a baking sheet lined with parchment paper, spoon the meringue into a 7-inch circle with slightly raised edges. Bake for 1 hour 15 minutes until dry to touch, then turn off oven and leave pavlova inside to cool completely, about 1 hour.
  4. Step 4: Whip 1 cup heavy cream with 1/2 tsp vanilla extract until soft peaks form. Spoon the cream onto the cooled pavlova base, then top with 1/2 cup passionfruit pulp. Dust with 2 tbsp powdered sugar if desired and serve immediately.

Frequently asked questions

How long does Baked Macadamia and Wattleseed Pavlova with Passionfruit take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Macadamia and Wattleseed Pavlova with Passionfruit?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Macadamia and Wattleseed Pavlova with Passionfruit?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Macadamia and Wattleseed Pavlova with Passionfruit for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Macadamia and Wattleseed Pavlova with Passionfruit?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →