Eucalyptus-Infused Wattleseed Pavlova with Macadamia Cream

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

A delicate pavlova flavored with ground wattleseed and subtle eucalyptus essence, topped with whipped macadamia cream and fresh seasonal fruits. 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 320 calories and feeds 8, 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 8 Australian cuisine 320 cal/serving

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Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 tbsp ground wattleseed
1/4 tsp eucalyptus extract
1 cup heavy cream
1/4 cup macadamia nuts chopped
2 tbsp powdered sugar
1 cup fresh mixed berries

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Instructions

Step 1: Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle.
Step 2: In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form.
Step 3: Gradually add 1 cup caster sugar, 1 tbsp ground wattleseed, and 1/4 tsp eucalyptus extract while continuing to beat on high speed until stiff, glossy peaks form.
Step 4: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula to stabilize the meringue.
Step 5: Spoon the meringue onto the parchment inside the circle, smoothing the edges and creating a slight well in the center.
Step 6: Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar (about 1 hour).
Step 7: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form, then fold in 1/4 cup chopped macadamia nuts.
Step 8: Once cooled, top the pavlova with the macadamia cream and 1 cup fresh mixed berries just before serving.