Native Wattleseed and Macadamia Nut Pavlova

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A crisp meringue pavlova infused with Australian wattleseed, topped with whipped cream, toasted macadamia nuts, and fresh passionfruit pulp. This Australian-inspired recipe, ready in about 90 minutes, layers 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 360 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: 15 min Cook: 75 min Serves 6 Australian cuisine 360 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 large egg whites
1 cup caster sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp ground wattleseed
1 cup heavy cream
2 tbsp caster sugar
1/2 cup, toasted and roughly chopped macadamia nuts
3 fruits passionfruit pulp

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean, dry bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, and continue beating until stiff glossy peaks form.
Step 2: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp ground wattleseed into the meringue until just combined.
Step 3: Spoon the meringue onto the prepared baking sheet into a 7-inch circle with slightly raised edges to hold toppings. Bake for 1 hour and 15 minutes until crisp outside. Turn oven off and let the pavlova cool inside with door slightly open for 1 hour.
Step 4: Whip 1 cup heavy cream with 2 tbsp caster sugar until soft peaks form. Spread whipped cream over the cooled pavlova base.
Step 5: Scatter 1/2 cup toasted and roughly chopped macadamia nuts over the cream and spoon pulp from 3 passionfruits on top. Serve immediately.