Pavlova with Macadamia Crunch and Passionfruit Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Australian pavlova meringue topped with toasted macadamia nuts and fresh passionfruit sauce for a tropical finish. 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 320 calories and feeds 8, 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 8 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 300°F and line a baking sheet with parchment paper. Draw a 9-inch circle on the paper as a guide.
  2. Step 2: In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tsp at a time, beating on high until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract with a spatula until combined.
  4. Step 4: Spoon the meringue onto the parchment paper within the circle, shaping it with slightly higher edges to create a shallow bowl.
  5. Step 5: Bake for 1 hour and 15 minutes, then turn off the oven and leave the meringue inside to cool completely with the door slightly ajar (about 1 hour).
  6. Step 6: While cooling, toast 1/2 cup roughly chopped macadamia nuts in a dry pan over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
  7. Step 7: Whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
  8. Step 8: Mix 1/2 cup passionfruit pulp with 1 tbsp lime juice to make a drizzle.
  9. Step 9: To serve, top the cooled pavlova with whipped cream, sprinkle toasted macadamia nuts over the top, and drizzle the passionfruit sauce just before serving.

Frequently asked questions

How long does Pavlova with Macadamia Crunch and Passionfruit Drizzle 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 Pavlova with Macadamia Crunch and Passionfruit Drizzle?

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 Pavlova with Macadamia Crunch and Passionfruit Drizzle?

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 Pavlova with Macadamia Crunch and Passionfruit Drizzle for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Pavlova with Macadamia Crunch and Passionfruit Drizzle?

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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