Seafood Pavlova with Macadamia and Passionfruit Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A twist on the classic Australian pavlova, topped with fresh seafood, crunchy macadamias, and a tangy passionfruit sauce. This australian-inspired seafood ready in about 95 minutes pairs large egg whites, caster sugar, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, 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. 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 4 Australian cuisine 260 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 250°F. In a clean, dry 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 until stiff, glossy peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar into the meringue mixture. Spoon onto a parchment-lined baking sheet forming a 9-inch circle with a slight well in the center.
  3. Step 3: Bake meringue for 1 hour 15 minutes until crisp on the outside but still soft inside. Turn off oven and let meringue cool inside oven for 1 hour.
  4. Step 4: Meanwhile, mix 1/4 cup passionfruit pulp with 2 tbsp honey and 1 tbsp chopped fresh mint to create the drizzle sauce.
  5. Step 5: Once meringue cools, top the center with 1/2 cup cooked shrimp and 1/2 cup thinly sliced fresh scallops. Sprinkle 1/3 cup chopped macadamia nuts over the seafood, then drizzle the passionfruit and honey sauce over all before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Seafood Pavlova with Macadamia 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 Seafood Pavlova with Macadamia 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 Seafood Pavlova with Macadamia 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 Seafood Pavlova with Macadamia and Passionfruit Drizzle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Seafood Pavlova with Macadamia and Passionfruit Drizzle?

Australian seafood 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.

Related recipes