Pin it The kitchen smelled like a distillery crossed with a bakery, and I couldn't stop laughing at the absurdity of spooning whisky into meringue batter. My flatmate walked in, sniffed the air suspiciously, and asked if I was baking or hosting a pub. I told her I was doing both, in miniature form. These pavlovas came about on a rainy November evening when I wanted something cozy but impressive, something that tasted like a Hot Toddy but looked like a proper dessert. They turned out better than I imagined, and now they're my secret weapon for winter dinner parties.
I first made these for a small gathering where half the guests were skeptical about whisky in dessert. One bite in, the room went quiet except for the scraping of spoons against plates. My friend Sarah, who claims to hate meringue, ate two and asked for the recipe before she left. I've since made them for birthdays, Christmas Eve, and one particularly memorable New Year's dinner where we ate them at midnight with mugs of actual Hot Toddies. They've become my way of turning a classic drink into something you can share around a table, something that feels both nostalgic and a little bit daring.
Ingredients
- Egg whites: Room temperature is essential here, they whip up faster and hold more air, giving you those glossy, stable peaks that make perfect meringue nests.
- Caster sugar: The fine crystals dissolve quickly into the egg whites, creating that shiny, smooth texture without any grittiness.
- Cornstarch: This little addition helps stabilize the meringue and keeps the centers soft and marshmallowy while the outside crisps up.
- Cream of tartar: It strengthens the egg white structure and prevents over-beating, so your meringues stay light and don't collapse.
- Vanilla extract: A subtle background note that enhances the sweetness without competing with the warm spices.
- Ground cinnamon and nutmeg: These spices echo the flavors of a Hot Toddy and fill your kitchen with the most incredible warming aroma as the meringues bake.
- Pears: Choose ripe but firm ones so they hold their shape during poaching, I learned the hard way that overripe pears turn to mush.
- Whisky: Use a decent quality Scotch or bourbon, whatever you'd happily sip on its own, because the flavor really shines through in the poaching syrup.
- Brown sugar: Adds a deeper, molasses-like sweetness that complements the whisky and spices beautifully.
- Cinnamon stick, cloves, and lemon zest: These aromatics infuse the poaching liquid with layers of flavor that soak into the pears.
- Heavy cream: Cold cream whips up faster and holds its shape better, so keep it in the fridge until you're ready to use it.
- Icing sugar: Sweetens the cream without adding graininess and helps it stay fluffy and stable.
Instructions
- Prep your oven and baking sheet:
- Set your oven to a low 120 degrees Celsius and line a baking sheet with parchment paper. This slow, gentle heat is what gives meringues their crisp shell and chewy center.
- Whisk the egg whites:
- In a completely clean, dry bowl, whisk the egg whites until they form soft peaks, then add the cream of tartar. Any trace of grease or yolk will prevent them from whipping properly, so make sure your bowl and beaters are spotless.
- Add the sugar gradually:
- Spoon in the caster sugar one tablespoon at a time, whisking constantly until the mixture is thick, glossy, and holds stiff peaks. This slow addition is crucial, it dissolves the sugar completely and creates that signature shiny meringue texture.
- Fold in the flavorings:
- Gently fold in the cornstarch, vanilla, cinnamon, and nutmeg using a spatula, taking care not to deflate the meringue. You want to keep as much air in there as possible for that light, airy bite.
- Shape the meringue nests:
- Spoon or pipe 8 small mounds onto your prepared baking sheet, spacing them well apart, and use the back of a spoon to create a shallow well in the center of each. These little nests will cradle the cream and pears perfectly.
- Bake low and slow:
- Bake for 1 hour 15 minutes until the meringues are crisp and dry to the touch. Turn off the oven and leave them inside with the door slightly open to cool completely, this prevents cracking.
- Poach the pears:
- While the meringues bake, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a saucepan and bring to a gentle simmer. Add the diced pears and cook for 10 to 12 minutes until tender but still holding their shape, then lift them out with a slotted spoon and let them cool.
- Whip the cream:
- Beat the cold heavy cream with icing sugar and vanilla until soft peaks form, then chill until you're ready to assemble. Don't over-whip or it'll turn grainy and butter-like.
- Assemble the pavlovas:
- Once everything is ready, nestle a generous dollop of whipped cream into each meringue nest and top with spoonfuls of the spiced pears. Drizzle a little of the poaching syrup over the top if you want extra flavor and moisture.
- Garnish and serve:
- Finish with a light dusting of cinnamon or a few curls of lemon zest. Serve immediately while the meringues are still crisp and the cream is cold.
Pin it There's something magical about watching people take their first bite of these pavlovas. The crunch of the meringue, the soft cream, the warm spiced pears, it all comes together in a way that feels both comforting and celebratory. I've served them to whisky lovers and teetotalers alike, and everyone finds something to love. They remind me that the best recipes are the ones that take familiar flavors and present them in a way that feels new and exciting, that make people lean in and ask, what is this? And then, can I have another?
Making Them Ahead
The beauty of these pavlovas is that you can prepare almost everything in advance. Bake the meringue nests up to two days ahead and store them in an airtight container at room temperature, they'll stay crisp and ready to go. The poached pears can be made the day before and kept in the fridge in their syrup, which actually helps the flavors deepen. Whip the cream just before serving so it stays light and fluffy, and assemble everything at the last minute for maximum impact.
Flavor Variations
I've played around with these quite a bit and discovered some lovely twists. Swap the pears for diced apples or even quinces if you can find them, both poach beautifully in the spiced whisky syrup. For a non-alcoholic version, use apple juice or pear nectar instead of whisky and add a splash of lemon juice for brightness. You could also fold a little grated ginger into the whipped cream for an extra warming kick, or drizzle the finished pavlovas with a bit of honey for added sweetness.
Serving Suggestions
These pavlovas are stunning on their own, but they're even better when paired thoughtfully. Serve them alongside a small glass of the same whisky you used for poaching, or offer spiced tea or mulled cider for a non-alcoholic option. They're perfect for the end of a cozy winter dinner, and they look gorgeous arranged on a wooden board or vintage platter.
- Pair with a dram of single malt Scotch or a smooth bourbon for a full Hot Toddy experience.
- Serve with freshly brewed chai or a cinnamon-spiced black tea.
- Garnish the platter with fresh rosemary sprigs or extra cinnamon sticks for a rustic, festive look.
Pin it These little pavlovas have become one of my favorite ways to end a meal, not just because they taste incredible, but because they spark conversation and joy. Give them a try, and don't be afraid to make them your own.
Recipe Q&A
- → Can I make these pavlovas ahead of time?
Yes, you can bake the meringue shells up to 2 days in advance. Store them in an airtight container at room temperature. Prepare the whipped cream and poached pears on the day of serving, then assemble just before serving to keep the meringues crisp.
- → What type of whisky works best for this dessert?
Scotch or bourbon both work beautifully. Scotch provides a smokier, more complex flavor, while bourbon adds sweeter, caramel notes. Choose based on your personal preference or what you have on hand.
- → How do I prevent meringues from cracking?
Use room temperature egg whites, add sugar gradually, and avoid opening the oven door during baking. Let the meringues cool slowly in the oven with the door slightly ajar to prevent sudden temperature changes that cause cracking.
- → Can I make a non-alcoholic version?
Absolutely. Replace the whisky with apple juice, pear nectar, or even strong brewed tea for a similar depth of flavor. The warming spices will still provide that cozy, hot toddy essence without the alcohol.
- → What other fruits can I use instead of pears?
Apples, quinces, or even stone fruits like peaches work wonderfully. Adjust the cooking time based on the fruit's firmness—softer fruits will need less poaching time than harder varieties like quinces.
- → Why are my meringues sticky instead of crisp?
Humidity is often the culprit. Ensure your bowl and beaters are completely clean and dry, and avoid making meringues on very humid days. If they're still tacky after cooling, return them to a low oven for another 15-20 minutes.