Sweet Macadamia and Wattleseed Pavlova

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light Australian dessert featuring a crisp meringue shell infused with native wattleseed and topped with whipped cream and toasted macadamias. This australian-inspired desserts ready in about 95 minutes layers large egg whites, caster sugar, ground wattleseed 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 320 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: 75 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Line a baking tray with parchment paper and draw a 7-inch circle.
  2. Step 2: In a clean bowl, whisk 4 large egg whites with an electric mixer on medium speed until soft peaks form.
  3. Step 3: Gradually add 1 cup caster sugar, 1 tbsp at a time, whisking on high speed until glossy and stiff peaks form (about 8-10 minutes).
  4. Step 4: Gently fold in 2 tsp ground wattleseed, 1 tsp cornstarch, and 1 tsp white vinegar with a spatula.
  5. Step 5: Spoon the meringue mixture onto the parchment within the circle, shaping it with a slight well in the center.
  6. Step 6: Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely (about 1 hour).
  7. Step 7: Whip 1 cup heavy cream with 1 tsp vanilla extract until soft peaks form.
  8. Step 8: Carefully transfer the pavlova to a serving plate, top with whipped cream, 1/2 cup toasted chopped macadamia nuts, and 1 cup sliced fresh strawberries if using.
  9. Step 9: Serve immediately for crisp texture or within a few hours.

Frequently asked questions

How long does Sweet Macadamia and Wattleseed Pavlova take to make?

Total time is about 95 minutes (20 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 Sweet Macadamia and Wattleseed 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 Sweet Macadamia and Wattleseed 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 Sweet Macadamia and Wattleseed 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 Sweet Macadamia and Wattleseed 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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