Flat White Pavlova with Macadamia Cream and Wattleseed Dust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light pavlova inspired by Australian coffee culture, topped with whipped macadamia cream and a dusting of aromatic wattleseed. This australian-inspired desserts ready in about 90 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 350 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.

Prep: 15 min Cook: 75 min Serves 6 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 250°F. In a large clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form, then 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 to stabilize the meringue.
  3. Step 3: Spoon the meringue onto a parchment-lined baking sheet forming a 9-inch circle with slightly raised edges. Bake for 1 hour 15 minutes, then turn off oven and let pavlova cool completely inside oven with door ajar.
  4. Step 4: While pavlova cools, whip 1 cup heavy cream with 1 tsp vanilla extract and 2 tbsp powdered sugar until soft peaks form. Fold in 1/2 cup chopped macadamia nuts.
  5. Step 5: Mix 1 tsp ground wattleseed with 1 shot (30 ml) cooled espresso.
  6. Step 6: To serve, top the cooled pavlova with the macadamia cream, scatter 1 cup sliced fresh strawberries, and lightly dust with the wattleseed espresso mixture for a subtle coffee aroma and nutty finish.

Equipment for this recipe

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Frequently asked questions

How long does Flat White Pavlova with Macadamia Cream and Wattleseed Dust take to make?

Total time is about 90 minutes (15 min prep + 75 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 Flat White Pavlova with Macadamia Cream and Wattleseed Dust?

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 Flat White Pavlova with Macadamia Cream and Wattleseed Dust?

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 Flat White Pavlova with Macadamia Cream and Wattleseed Dust 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 Flat White Pavlova with Macadamia Cream and Wattleseed Dust?

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.

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