Pavlova with Macadamia-Praline and Passionfruit Cream

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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.

Light and airy pavlova topped with crunchy macadamia praline and tangy passionfruit whipped cream, a classic Australian dessert with a tropical twist. 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 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1/2 cup, roughly chopped macadamia nuts
1/3 cup caster sugar (for praline)
1 cup heavy cream
3 passionfruit pulp
1/2 tsp vanilla extract

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 275°F. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
Step 2: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly higher edges. Bake for 1 hour 15 minutes, then turn off oven and leave pavlova inside to cool completely, about 1 hour.
Step 3: For macadamia praline, melt 1/3 cup caster sugar in a dry pan over medium heat until golden amber. Quickly stir in 1/2 cup roughly chopped macadamia nuts and pour onto parchment paper to cool. Once hardened, break into pieces.
Step 4: Whip 1 cup heavy cream with 1/2 tsp vanilla extract until soft peaks. Fold in the pulp of 3 passionfruit.
Step 5: Top cooled pavlova with passionfruit cream and scatter macadamia praline pieces over before serving.