Wild Quandong and Wattleseed Pavlova with Macadamia Cream

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 95 minutes, layers 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 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

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

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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.