Golden Wattleseed and Lemon Myrtle Pavlova

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

A crisp and airy pavlova infused with toasted wattleseed and topped with fresh cream and a zesty lemon myrtle whipped topping. This australian-inspired desserts ready in about 95 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 280 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: 20 min Cook: 75 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a large bowl, beat 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tbsp toasted and ground wattleseed, beating on high until stiff, glossy peaks form and sugar is dissolved.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar to stabilize the meringue.
  4. Step 4: Spoon the meringue onto a parchment-lined baking sheet forming a 9-inch circle with a slight well in the center.
  5. Step 5: Bake for 1 hour 15 minutes until the outside is dry and crisp. Turn off oven and let the pavlova cool inside completely with the door closed.
  6. Step 6: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp lemon myrtle powder until soft peaks form.
  7. Step 7: Spoon the whipped lemon myrtle cream into the pavlova well, top with 1/2 cup fresh passionfruit pulp and 1/2 cup fresh kiwi slices.
  8. Step 8: Serve immediately to enjoy the contrast of crisp meringue and creamy tart topping.

Frequently asked questions

How long does Golden Wattleseed and Lemon Myrtle Pavlova take to make?

Total time is about 95 minutes (20 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 Golden Wattleseed and Lemon Myrtle Pavlova?

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 Golden Wattleseed and Lemon Myrtle Pavlova?

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 Golden Wattleseed and Lemon Myrtle Pavlova 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 Golden Wattleseed and Lemon Myrtle Pavlova?

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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