Flat White Pavlova with Macadamia Cream and Wattleseed Dust

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 cup heavy cream
1/2 cup, chopped macadamia nuts
2 tbsp powdered sugar
1 tsp ground wattleseed
1 tsp vanilla extract
1 cup, sliced fresh strawberries
1 shot (30 ml), cooled espresso coffee

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Instructions

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.
Step 2: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar to stabilize the meringue.
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.
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.
Step 5: Mix 1 tsp ground wattleseed with 1 shot (30 ml) cooled espresso.
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.