Macadamia and Davidson’s Plum Pavlova with Wattleseed Meringue

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A crisp wattleseed-infused meringue base topped with whipped cream, toasted macadamias, and tangy Davidson’s plum compote for a quintessentially Australian dessert. This australian-inspired desserts ready in about 80 minutes layers large egg whites, caster sugar, ground wattleseed 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: 60 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 9-inch circle.
  2. Step 2: In a clean bowl, whisk 4 large egg whites with 1/4 tsp cream of tartar using an electric mixer on medium-high speed until soft peaks form.
  3. Step 3: Gradually add 1 cup caster sugar, 1 tbsp at a time, while continuing to whisk until stiff, glossy peaks form. Gently fold in 1 tsp ground wattleseed.
  4. Step 4: Spoon the meringue onto the parchment circle, shaping it with slightly higher edges to hold the toppings.
  5. Step 5: Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely for at least 2 hours to prevent cracking.
  6. Step 6: Whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form.
  7. Step 7: Just before serving, spread whipped cream over the meringue base, scatter 1/2 cup toasted chopped macadamia nuts on top, and spoon 3/4 cup Davidson’s plum compote evenly over the cream.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia and Davidson’s Plum Pavlova with Wattleseed Meringue take to make?

Total time is about 80 minutes (20 min prep + 60 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 Macadamia and Davidson’s Plum Pavlova with Wattleseed Meringue?

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 Macadamia and Davidson’s Plum Pavlova with Wattleseed Meringue?

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 Macadamia and Davidson’s Plum Pavlova with Wattleseed Meringue 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 Macadamia and Davidson’s Plum Pavlova with Wattleseed Meringue?

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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