Layered passionfruit ice cream and macadamia nut meringue 30



View Profile

If you’re having an Aussie Christmas this year, odds are you’ll need a way to try and beat the heat. Why not try out this mouth watering frozen dessert? It’s a sure way to round off any successful festive celebration.

Layered passionfruit ice cream and macadamia nut meringue

Prep time: 20 minutes

Cook time: 40 minutes

Serves 6


  • 100g macadamia roasted
  • 120g free range egg whites
  • 225g castor sugar
  • 1 ½ tspn corn flour
  • 1 tspn Verjuice
  • ¼ tspn unsalted butter
  • 1 tub Passionfruit Ice Crea,


  1. Preheat fan forced oven to 140C.
  2. Place the roasted macadamia nuts into a food processor and pulse until it resembles course crumbs. Set aside.
  3. Place the egg whites and salt in a cake mixer, whisk on high speed until the egg whites are stiff. While the mixer is still going, slowly add the sugar one bit at a time in a steady stream, this should take about 3 minutes.
  4. When the mix is shiny, silky smooth and stiff, add the roasted macadamia nuts, corn flour and Verjuice. Continue to whisk for 30 seconds then stop.
  5. Line a baking tray (34cm X 25cm) with baking paper. Spread the meringue onto the tray until it is two centimetres thick.
  6. Place in the oven and cook for 35 minutes, remove from the oven and gently place onto a cooling rack.
  7. Once the meringue has cooled, trim the ends and divide the slab into three pieces, each 11 centimetres by 25 centimetres in size.
  8. Spread 250 millilitres of Passionfruit Ice Cream on top of one of the pieces of meringue then place another piece on top of this and layer with the remaining 250 millilitres of Passion Fruit Ice Cream and finally place the last piece of meringue on top.
  9. Using a kitchen blow torch lightly brown the top layer, and place back into the freezer until ready to serve.


Check out some other great recipes at

For even more ideas, have a look at Maggie’s Christmas recipe book, which you can buy here. 

Maggie Beer

In 1973, Maggie Beer and husband Colin settled in the Barossa Valley, with the intention of breeding game birds and growing grapes. The establishment of their farm led to the now legendary Pheasant Farm Restaurant. The restaurant became highly acclaimed and was, in 1991, awarded the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award. With the closure of the restaurant in 1993, Maggie was free to pursue new directions, and in 1996 the Export Kitchen in Tanunda was opened. These days, her career spans farming, food production, as well as television presenting and food writing. Maggie's appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia's most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets. Of all the accolades given to Maggie, being chosen as Senior Australian of the Year in 2010, and then South Australian of the Year 2011, have been two enormous highlights of a truly busy life. In addition to these achievements, Maggie was thrilled to be appointed a Member of the Order of Australia (AM) for her service to tourism and hospitality on Australia Day in 2012. Her appearances on television have been numerous, with the most notable being her involvement with Channel 10‘s Masterchef, setting new ratings records for the episodes she featured in. The Lifestyle Channel have also shone the spotlight on Maggie with a Christmas Special devoted to seasonal menus and celebration. On that theme, Maggie also returned to the ABC in 2012 to share her family Christmas in the Barossa. A good food life for all, and all that encompasses, is what drives Maggie. As part of this philosophy, Maggie is proud to be the South Australian Ambassador for the Stephanie Alexander Kitchen Garden Foundation, whose inspirational programme can truly change lives.

Leave a Reply

Your email address will not be published. Required fields are marked *