Macadamia-Crusted Pavlova with Passionfruit and Kiwi

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A crunchy macadamia nut crusted meringue base topped with fluffy whipped cream, fresh passionfruit pulp, and sliced kiwi for a tropical Australian dessert. This Australian-inspired recipe, ready in about 100 minutes, layers 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 320 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: 25 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1/2 cup, finely chopped macadamia nuts
1 cup heavy cream
1 tsp vanilla extract
1/2 cup passionfruit pulp
2 medium, peeled and thinly sliced kiwi fruit

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Instructions

Step 1: Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
Step 2: In a clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, about 1 tbsp at a time, continuing to beat on high speed until stiff, glossy peaks form.
Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1/2 cup finely chopped macadamia nuts with a spatula until evenly combined.
Step 4: Spoon the meringue onto the parchment paper circle, shaping it into a disk with slightly raised edges to hold the toppings.
Step 5: Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside with the door ajar to cool completely and dry out, about 1 hour.
Step 6: Whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form. Spread the whipped cream evenly over the cooled pavlova base.
Step 7: Top with 1/2 cup passionfruit pulp and arrange 2 peeled and thinly sliced kiwi fruits over the cream just before serving to maintain freshness.