Mini Hot Toddy Pavlovas (Print)

Crisp meringues with whisky-poached pears, warming spices, and luscious whipped cream in elegant individual servings.

# What You Need:

→ Meringues

01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 teaspoon cornstarch
04 - ½ teaspoon cream of tartar
05 - 1 teaspoon vanilla extract
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg

→ Poached Pears

08 - 2 ripe pears, peeled, cored, and diced
09 - ¼ cup whisky
10 - ¼ cup water
11 - 3 tablespoons brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest

→ Whipped Cream

15 - 1 cup heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Extra ground cinnamon, optional
19 - Lemon zest, optional

# Directions:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.
03 - Gradually add caster sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
04 - Gently fold cornstarch, vanilla extract, cinnamon, and nutmeg into meringue mixture until evenly combined.
05 - Spoon or pipe 8 small meringue nests onto prepared baking sheet, spacing them 2 inches apart.
06 - Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with door ajar for 30 minutes.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer over medium heat.
08 - Add diced pears to simmering liquid and cook gently for 10-12 minutes, until tender but not mushy. Remove pears with slotted spoon and let cool. Discard spices and zest.
09 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Refrigerate until assembly.
10 - Top each cooled meringue with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with poaching syrup if desired.
11 - Dust with extra cinnamon or lemon zest as desired. Serve immediately.

# Helpful Hints:

01 -
  • They taste like the warmth of a fireside drink but feel fancy enough to serve at a holiday table.
  • The crisp meringue shell gives way to a soft, marshmallowy center that soaks up the spiced pear juices beautifully.
  • You can make the meringues a day ahead and assemble them just before serving, which makes hosting infinitely easier.
  • The combination of whisky, cinnamon, and pear is so warming and aromatic it feels like edible comfort.
02 -
  • Make absolutely sure your mixing bowl and beaters are free of any grease or moisture, even a tiny bit will stop the egg whites from whipping up properly.
  • Don't rush adding the sugar, gradual incorporation is what gives you that glossy, stable meringue that holds its shape.
  • Let the meringues cool completely in the oven with the door ajar, sudden temperature changes can cause them to crack or collapse.
  • Poach the pears gently and don't let them get too soft, you want them tender but still with a little bite so they don't turn mushy on the meringue.
03 -
  • Wipe your mixing bowl and beaters with a little white vinegar or lemon juice before whipping the egg whites, it removes any lingering grease and helps them whip up beautifully.
  • If your meringues crack a little, don't worry, once you pile on the cream and pears, no one will notice and they'll taste just as good.
  • Save the leftover poaching syrup and drizzle it over ice cream, stir it into cocktails, or brush it onto cake layers for extra flavor.
  • For perfectly uniform nests, trace circles on the parchment paper with a pencil before you start piping or spooning the meringue.
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