Creamy Macadamia and Wattleseed Pavlova with Passionfruit

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp meringue base topped with whipped cream infused with crushed macadamias and native wattleseed, finished with fresh passionfruit pulp. 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 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. In a clean bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating until stiff glossy peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar until combined. Spoon meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly raised edges.
  3. Step 3: Bake meringue for 1 hour 15 minutes until crisp on outside but still soft inside. Turn oven off and leave meringue inside to cool completely, about 1 hour.
  4. Step 4: Meanwhile, whip 1 cup heavy cream with 1/2 tsp vanilla extract until soft peaks form. Fold in 1/3 cup toasted chopped macadamia nuts and 1/2 tsp ground wattleseed.
  5. Step 5: Spoon the wattleseed macadamia cream onto the cooled meringue base and top with pulp from 4 fresh passionfruits. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Creamy 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 Creamy 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 Creamy 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 Creamy 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 Creamy 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.

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