Native Wattleseed and Macadamia Nut Pavlova

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

A crisp meringue pavlova infused with Australian wattleseed, topped with whipped cream, toasted macadamia nuts, and fresh passionfruit pulp. This australian-inspired desserts ready in about 90 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 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
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp ground wattleseed into the meringue until just combined.
  3. 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.
  4. Step 4: Whip 1 cup heavy cream with 2 tbsp caster sugar until soft peaks form. Spread whipped cream over the cooled pavlova base.
  5. 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.

Frequently asked questions

How long does Native Wattleseed and Macadamia Nut Pavlova take to make?

Total time is about 90 minutes (15 min prep + 75 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 Native Wattleseed and Macadamia Nut 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 Native Wattleseed and Macadamia Nut 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 Native Wattleseed and Macadamia Nut 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 Native Wattleseed and Macadamia Nut 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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