Macadamia and Wattleseed Pavlova with Lemon Myrtle Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp meringue pavlova topped with whipped cream infused with fragrant lemon myrtle and toasted macadamia nuts for a classic Australian dessert. This australian-inspired desserts ready in about 80 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 320 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: 60 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. In a clean, dry bowl, whisk 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tsp at a time, whisking on high until stiff glossy peaks form.
  2. Step 2: Gently fold 1 tsp cornstarch, 1 tsp white vinegar, and 1/2 tsp ground wattleseed into the meringue with a rubber spatula, careful not to deflate.
  3. Step 3: Spoon the meringue onto a parchment-lined baking sheet and shape into a 9-inch circle with a slight well in the center. Bake for 60 minutes, then turn off the oven and leave the pavlova inside to cool completely for 2 hours.
  4. Step 4: Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp lemon myrtle powder until soft peaks form.
  5. Step 5: Once cooled, top the pavlova with the lemon myrtle cream, scatter 1/2 cup toasted chopped macadamia nuts, and spoon 1/4 cup fresh passionfruit pulp over the top just before serving.

Frequently asked questions

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

Total time is about 80 minutes (20 min prep + 60 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 Wattleseed Pavlova with Lemon Myrtle 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 Wattleseed Pavlova with Lemon Myrtle 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 Wattleseed Pavlova with Lemon Myrtle 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 Wattleseed Pavlova with Lemon Myrtle 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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