Baked Macadamia Pavlova with Passionfruit Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Australian pavlova featuring a crisp meringue shell topped with whipped cream, toasted macadamia nuts, and fresh passionfruit pulp. This australian-inspired desserts ready in about 95 minutes pairs large egg whites, caster sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 7-inch circle for guidance.
  2. Step 2: In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form.
  3. Step 3: Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form and sugar dissolves.
  4. Step 4: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula.
  5. Step 5: Spoon the meringue inside the circle on the parchment, shaping sides slightly higher than the center.
  6. Step 6: Bake for 1 hour 15 minutes, then turn off oven, leave door ajar, and let meringue cool completely inside the oven.
  7. Step 7: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
  8. Step 8: Toast 1/2 cup roughly chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
  9. Step 9: Once cooled, top the pavlova with the whipped cream, scatter toasted macadamias, and spoon 1/2 cup fresh passionfruit pulp over the top before serving.

Frequently asked questions

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

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Macadamia Pavlova with Passionfruit Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.

Can I substitute ingredients in Baked Macadamia Pavlova with Passionfruit Cream?

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 Pavlova with Passionfruit Cream 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 Pavlova with Passionfruit Cream?

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.

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