Step 1

Preheat oven to 120°C/100°C fan-forced. Draw four 8cm circles on a sheet of baking paper. Grease a large baking tray. Line with paper, marked-side down.

Step 2

Using an electric mixer, beat egg whites to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved and meringue is thick and glossy. Beat in cornflour and vinegar. Spoon meringue onto marked circles on prepared tray. Use a small spatula to spread into mounds and form peaks.

Step 3

Bake for 1 hour or until pavlovas are dry to touch. Turn off oven. Cool pavlovas in oven with door ajar.

Step 4

Meanwhile, make macadamia toffee. Place macadamias on a baking paper-lined baking tray. Combine caster sugar and 1/2 cup of water in a small saucepan over low heat. Cook, stirring, until sugar is dissolved. Increase heat to high. Cook, without stirring, for 7 to 8 minutes or until mixture turns golden in colour. Pour over macadamias on tray. Set aside for 30 minutes or until firm. Finely chop 1/3 of the toffee. Roughly chop the remaining of the toffee.

Step 5

Stir finely chopped toffee into whipped cream. place pavlovas on serving plates. Top with whipped cream mixture and banana. Serve sprinkled with roughly chopped toffee.