Golden Wattleseed Pavlova with Macadamia Whipped Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Australian pavlova given a native twist with wattleseed-infused meringue and topped with creamy macadamia whipped cream and fresh berries. 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 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 7-inch circle as a guide.
  2. Step 2: In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp ground wattleseed, beating on high until stiff, glossy peaks form.
  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 the parchment inside the circle, shaping it with a slight well in the center.
  5. Step 5: Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside for another hour to dry without cracking.
  6. Step 6: While cooling, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Fold in 1/4 cup finely chopped macadamia nuts.
  7. Step 7: Once pavlova is cool, top with macadamia whipped cream and scatter 1 cup mixed fresh berries over the top before serving.

Frequently asked questions

How long does Golden Wattleseed Pavlova with Macadamia Whipped Cream 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 Pavlova with Macadamia Whipped 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 Golden Wattleseed Pavlova with Macadamia Whipped 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 Golden Wattleseed Pavlova with Macadamia Whipped 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 Golden Wattleseed Pavlova with Macadamia Whipped 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.

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