Nigella’s lemon pavlova with an Australian twist! The humble pavlova is an Aussie favourite. Being far away from home I wanted to pay homage to two wonderful Australian ingredients: lemon myrtle and macadamia. Lemon myrtle is a gorgeous shrub which is grown on the east coast of Australia and it is known for its beautiful leaves. Wanting to elevate the tanginess of the lemon, I incorporated a 1/4 teaspoon of ground lemon myrtle into the meringue mixture. It is the perfect addition as it is sweet, aromatic and delightfully refreshing. It brings a distinct hint of lime zest and there is a pleasant lingering taste of eucalyptus. I used lightly roasted macadamia nuts instead of almonds which pairs nicely with the lemon myrtle meringue. It was a joy to create this lemon pavlova.
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