Sticky Wattleseed and Macadamia Pavlova with Quandong Compote

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

A decadent pavlova with a crisp shell and marshmallow center, infused with roasted wattleseed and topped with crunchy macadamia nuts and sweet-tart quandong compote. This australian-inspired desserts ready in about 70 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: 50 min Serves 6 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 7-inch circle as a guide.
  2. Step 2: In a clean bowl, whisk 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, while whisking on high speed until glossy stiff peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tbsp ground wattleseed until just combined without deflating the meringue.
  4. Step 4: Spoon the meringue onto the parchment paper circle, shaping into a disc with slightly raised edges to hold toppings.
  5. Step 5: Bake for 50 minutes, then turn off the oven and leave the pavlova inside to cool completely for at least 1 hour.
  6. Step 6: Meanwhile, combine 1 cup chopped quandong fruit, 1/4 cup sugar, 1 tbsp lemon juice, and 1/4 cup water in a small saucepan. Simmer over medium heat for 8-10 minutes until the fruit softens and the compote thickens.
  7. Step 7: Once cooled, top the pavlova with the warm quandong compote and sprinkle 1/3 cup toasted chopped macadamia nuts over the top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sticky Wattleseed and Macadamia Pavlova with Quandong Compote take to make?

Total time is about 70 minutes (20 min prep + 50 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 Sticky Wattleseed and Macadamia Pavlova with Quandong Compote?

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 Sticky Wattleseed and Macadamia Pavlova with Quandong Compote?

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 Sticky Wattleseed and Macadamia Pavlova with Quandong Compote 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 Sticky Wattleseed and Macadamia Pavlova with Quandong Compote?

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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