Wattleseed Pavlova
A classic Australian pavlova elevated with the unique, coffee-and-chocolate notes of native wattleseed, offering a delightful textural contrast and a taste of the Australian bush.
🧂 Ingredients
- 6 large Egg whites(Ensure egg whites are at room temperature for best volume and stability. Free from any yolk.)
- 300g Caster sugar(Fine granulated sugar is essential for dissolving easily into the egg whites.)
- 2 tbsp Wattleseed (ground)(Toasted and ground wattleseed. If whole, toast lightly in a dry pan until fragrant, then grind finely.)
- 1 tsp Cornstarch (cornflour)(Helps to create a marshmallowy centre.)
- 1 tsp White vinegar or lemon juice(Helps stabilize the egg whites.)
- 400ml Heavy cream(Chilled, for whipping.)
- for topping Native fruits or berries(Such as passionfruit pulp, fresh berries, kiwi fruit, or a mix of native Australian fruits like finger limes or quandongs.)
- for garnish Optional: Chocolate shavings
👨🍳 Instructions
- 1
Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper and draw a circle approximately 20-23cm (8-9 inches) in diameter as a guide. You can use a plate or the base of a cake tin.
⏱️ 5 minutes - 2
In a very clean, dry bowl (preferably metal or glass), whisk the egg whites until they form soft peaks. This means when you lift the whisk, the peaks droop slightly.
⏱️ 5 minutes - 3
Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk. Allow each addition of sugar to dissolve before adding the next. Continue whisking until the mixture is thick, glossy, and forms stiff, upright peaks. When you rub a little between your fingers, it should feel smooth, not gritty.
⏱️ 10-15 minutes - 4
In a small bowl, whisk together the ground wattleseed and cornstarch. Gently fold this mixture into the meringue using a spatula until just combined. Be careful not to overmix, as this can deflate the meringue.
⏱️ 2 minutes - 5
Add the white vinegar or lemon juice and fold it in gently. This helps to stabilize the meringue.
⏱️ 1 minute - 6
Spoon the meringue onto the prepared baking tray, using the drawn circle as a guide. Shape it into a nest, creating a slight well in the centre and building up the sides. You can use the back of a spoon or a spatula to create decorative swirls.
⏱️ 5 minutes - 7
Place the pavlova in the preheated oven. Immediately reduce the oven temperature to 120°C (250°F). Bake for 1 hour and 30 minutes. The pavlova should be crisp on the outside and pale cream in colour. It should sound hollow when tapped gently.
⏱️ 1 hour 30 minutes - 8
Once baked, turn off the oven, but leave the pavlova inside with the oven door slightly ajar (you can prop it open with a wooden spoon). Allow it to cool completely in the oven for at least 2-3 hours, or preferably overnight. This slow cooling prevents cracking.
⏱️ 2-3 hours (minimum) - 9
Just before serving, whip the chilled heavy cream until soft peaks form. Spoon the whipped cream into the cooled pavlova nest. Arrange your chosen native fruits or berries over the cream. Garnish with optional chocolate shavings.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure all equipment used for the meringue is scrupulously clean and free from any grease, as fat can prevent egg whites from whisking properly.
- ✓Room temperature egg whites whip to a greater volume than cold ones.
- ✓Wattleseed adds a unique, earthy flavour with hints of coffee and chocolate. Toasting it lightly before grinding intensifies its aroma.
- ✓Cooling the pavlova slowly in the oven is crucial for achieving a crisp exterior without a cracked surface.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a tart contrast, top with Davidson plum compote or fresh Davidson plums.
- Add a scattering of fresh finger lime pearls for a burst of citrusy tang.
- Incorporate a tablespoon of finely grated dark chocolate into the meringue mixture along with the wattleseed for a richer flavour.