Pavlova with Macadamia-Crusted Meringue and Passionfruit Cream

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 crisp meringue shell studded with chopped macadamia nuts, topped with fluffy whipped cream and tangy passionfruit pulp for a classic Australian dessert. This Australian-inspired recipe, ready in about 95 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: 20 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 tbsp cornstarch
1 tsp white vinegar
1/3 cup macadamia nuts, chopped
1 cup heavy cream
1/2 cup passionfruit pulp
1 tsp vanilla extract
2 tbsp powdered sugar

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Instructions

Step 1: Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper. In a large, clean bowl, whisk 4 large egg whites on medium speed until soft peaks form.
Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, while continuing to whisk on high speed until the mixture is glossy and stiff peaks form, about 5 minutes.
Step 3: Gently fold in 1 tbsp cornstarch, 1 tsp white vinegar, and 1/3 cup chopped macadamia nuts using a spatula, taking care to keep the meringue light.
Step 4: Spoon the meringue onto the parchment paper and shape into a 9-inch round with a slight well in the center for the filling.
Step 5: Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely, about 1 hour.
Step 6: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. Fold in 1/2 cup passionfruit pulp gently.
Step 7: Once the meringue is cool, top it with the passionfruit cream mixture and serve immediately for a light, tropical treat.