Pavlova with Macadamia-Crusted Meringue and Passionfruit Cream

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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 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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely, about 1 hour.
  6. 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.
  7. Step 7: Once the meringue is cool, top it with the passionfruit cream mixture and serve immediately for a light, tropical treat.

Equipment for this recipe

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Frequently asked questions

How long does Pavlova with Macadamia-Crusted Meringue and Passionfruit Cream 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 Pavlova with Macadamia-Crusted Meringue and Passionfruit Cream?

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 Pavlova with Macadamia-Crusted Meringue and 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 Pavlova with Macadamia-Crusted Meringue and 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 Pavlova with Macadamia-Crusted Meringue and 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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