No-Bake Wattleseed and Macadamia Pavlova

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A twist on the classic Australian pavlova using wattleseed for a nutty aroma and crunchy macadamias for texture, topped with fresh whipped cream and berries. This australian-inspired desserts ready in about 90 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 280 calories and feeds 8, 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: 15 min Cook: 75 min Serves 8 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. In a large bowl, beat 4 large egg whites at medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved. Gently fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1 teaspoon ground wattleseed.
  3. Step 3: Spoon the meringue onto the parchment paper forming a 8-inch circle with slightly higher edges to hold the toppings.
  4. Step 4: Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside to cool completely (about 1 hour) to develop a crisp shell and marshmallow center.
  5. Step 5: Meanwhile, whip 1 cup heavy cream with 1 teaspoon vanilla extract until soft peaks form.
  6. Step 6: Once cooled, top the pavlova base with whipped cream, 1/2 cup toasted chopped macadamia nuts, and 1 cup fresh mixed berries. Serve immediately for a light, nutty dessert.

Frequently asked questions

How long does No-Bake Wattleseed and Macadamia Pavlova take to make?

Total time is about 90 minutes (15 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 No-Bake Wattleseed and Macadamia Pavlova?

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 No-Bake Wattleseed and Macadamia 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 No-Bake Wattleseed and Macadamia Pavlova for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 No-Bake Wattleseed and Macadamia 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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