Macadamia Nut and Davidson’s Plum Pavlova

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

A light meringue pavlova topped with crunchy macadamia nuts and a tangy Davidson’s plum compote for a uniquely Australian dessert. This australian-inspired desserts ready in about 80 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 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 300°F. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, one tablespoon at a time, beating on high until stiff and glossy peaks form.
  2. Step 2: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract with a spatula until combined. Spoon the meringue onto a parchment-lined baking tray into a 9-inch circle, creating a slight well in the center.
  3. Step 3: Bake for 50-60 minutes until the meringue is crisp on the outside and dry to touch. Turn off the oven and leave the door slightly open to cool the pavlova inside for 1 hour.
  4. Step 4: To make the Davidson’s plum compote, combine 1 cup chopped Davidson’s plums, 1/3 cup caster sugar, 1/4 cup water, and 1 tbsp lemon juice in a saucepan. Simmer over medium heat for 10-12 minutes until thickened and syrupy. Cool.
  5. Step 5: Once the pavlova is cooled, top with 1 cup whipped cream, spoon over the Davidson’s plum compote, and sprinkle with 1/2 cup chopped macadamia nuts. Serve immediately.

Frequently asked questions

How long does Macadamia Nut and Davidson’s Plum Pavlova 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 Nut and Davidson’s Plum 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 Macadamia Nut and Davidson’s Plum 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 Macadamia Nut and Davidson’s Plum 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 Macadamia Nut and Davidson’s Plum 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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