Macadamia and Quandong Pavlova with Wattleseed Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A crisp meringue-based pavlova topped with toasted macadamia nuts, sweet quandong fruit, and whipped cream infused with native wattleseed. This australian-inspired desserts ready in about 95 minutes pairs large egg whites, caster sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
  2. Step 2: In a large clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp white vinegar into the meringue mixture.
  4. Step 4: Spoon the meringue onto the parchment circle and shape into a disk with slightly higher edges to hold the toppings.
  5. Step 5: Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely, about 1 hour.
  6. Step 6: While cooling, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp ground wattleseed until soft peaks form.
  7. Step 7: Once cooled, top the pavlova with wattleseed whipped cream, 1 cup sliced quandong fruit, and 1/2 cup toasted chopped macadamia nuts.
  8. Step 8: Serve immediately for a light dessert with native Australian flavors.

Frequently asked questions

How long does Macadamia and Quandong Pavlova with Wattleseed Cream take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia and Quandong Pavlova with Wattleseed Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.

Can I substitute ingredients in Macadamia and Quandong Pavlova with Wattleseed 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 Macadamia and Quandong Pavlova with Wattleseed 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 Macadamia and Quandong Pavlova with Wattleseed 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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