Wild Quandong and Wattleseed Pavlova with Macadamia Cream
A crisp pavlova meringue topped with tart native quandong fruit and aromatic wattleseed, finished with whipped macadamia cream for a uniquely Australian dessert. This australian-inspired desserts ready in about 95 minutes layers large egg whites, (200 g) 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 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.
Ingredients
- 4 large egg whites
- 1 cup (200 g) caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 cup fresh or thawed frozen, pitted and sliced quandong fruit
- 1 tsp, toasted and ground wattleseed
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- 1/4 cup, chopped and toasted macadamia nuts
Instructions
- Step 1: Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle.
- Step 2: In a clean bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff and glossy peaks form.
- Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp toasted ground wattleseed until just combined.
- Step 4: Spoon the meringue onto the parchment within the circle and shape into a nest with slightly higher edges. Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely (about 1 hour).
- Step 5: Meanwhile, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Fold in 1/4 cup chopped toasted macadamia nuts.
- Step 6: Once the pavlova has cooled, transfer to a serving plate and fill the center with the macadamia cream. Top with 1 cup sliced quandong fruit and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Quandong and Wattleseed Pavlova with Macadamia Cream 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 Wild Quandong and Wattleseed Pavlova with Macadamia Cream?
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 Wild Quandong and Wattleseed Pavlova with Macadamia Cream?
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 Wild Quandong and Wattleseed Pavlova with Macadamia Cream 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 Wild Quandong and Wattleseed Pavlova with Macadamia Cream?
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.
