Wattleseed & Maple Pavlova

Written by - Kevin Kapusi Starow
Great healthy alternative to an Australian classical dessert.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Non Specific
Servings 4
Difficulty Advanced


  • electric mixer
  • Silicon baking sheet
  • moulds


  • 18.75 gm Egg Whites Powder - Or just use 150 gm of egg whites
  • 131.25 gm Water
  • 150 gm Maple Syrup
  • 1 tsp Wattle Seeds
  • 100 gm Corn Syrup
  • 1 tsp Corn flour


  • Pre – heat the oven to 110 c.
  • Arrange your molds on a baking tray lined either with a silicon baking mat, or baking paper.
  • Heat the corn syrup to 120c
  • Whisk the egg whites & corn flour to stiff peaks in an electric mixer.
  • Mix together the corn syrup and the maple syrup
  • Add the syrup, whilst the machine is running, on a moderate speed.
  • Once the liquid has been incorporated continue to mix till cool, there should be a glossy sheen to the surface.
  • Fill the molds with the mix, and cook in the oven for 45 mins – 1 hour, depending on the size of the Pavlova.
  • Remove from the oven and allow to cool.
  • Top with a Greek yoghurt, and decorate with desired fruits.


Serving suggestion would be a Provencal Tart, try them together today
Keyword bush tucker food, wattleseed
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