Baked Wattleseed and Macadamia Pavlova with Finger Lime Cream
A crisp and chewy pavlova infused with ground wattleseed and topped with macadamia nuts and a bright finger lime whipped cream. This australian-inspired desserts ready in about 80 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 290 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.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 2 tsp ground wattleseed
- 1/2 cup, chopped and toasted macadamia nuts
- 1 cup heavy cream
- 3 tbsp finger lime pearls
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch circle as a guide.
- Step 2: In a large, clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form.
- Step 3: Gradually add 1 cup caster sugar, one tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form.
- Step 4: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 2 tsp ground wattleseed with a spatula until just combined.
- Step 5: Spoon the meringue inside the drawn circle on the parchment paper, shaping it into a smooth disc with slightly higher edges.
- Step 6: Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely (about 1 hour) with the door slightly ajar.
- Step 7: Meanwhile, whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form, then gently fold in 3 tbsp finger lime pearls.
- Step 8: Once cooled, top the pavlova with the finger lime cream and sprinkle 1/2 cup toasted chopped macadamia nuts over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Wattleseed and Macadamia Pavlova with Finger Lime Cream take to make?
Total time is about 80 minutes (20 min prep + 60 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 Baked Wattleseed and Macadamia Pavlova with Finger Lime 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 Baked Wattleseed and Macadamia Pavlova with Finger Lime 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 Baked Wattleseed and Macadamia Pavlova with Finger Lime 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 Baked Wattleseed and Macadamia Pavlova with Finger Lime 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.
