Mini Hot Toddy Pavlovas

The kitchen smelled like a winter pub crossed with a bakery, and I wasn't sure if I'd gone too far. I'd been tinkering with pavlovas for weeks, but the idea to spike them with whisky and spice hit me during a particularly cold evening when nothing sounded better than a hot toddy. Instead of pouring one, I wondered what would happen if I turned that warm, boozy comfort into something you could actually eat with a spoon. The result was these little meringue clouds, fragrant and crisp, crowned with cream and tipsy pears.

I first made these for a New Year's gathering when everyone expected champagne and chocolate. Instead, I brought out a tray of these little nests, still faintly warm from the oven, topped with cream that barely held its shape and pears glistening with syrup. One friend took a bite, paused, and said it tasted like the best parts of winter without the cold. That's when I knew I'd stumbled onto something worth keeping.

Ingredients

• Egg whites (room temperature): Cold eggs won't whip properly, so I leave mine on the counter for about thirty minutes before starting, and the difference in volume is remarkable.
• Caster sugar: The fine crystals dissolve faster than granulated sugar, giving you those glossy, stable peaks that make meringues hold their shape in the oven.
• Cornstarch: This is the secret to a crisp shell with a soft, marshmallowy center, and I learned this trick after too many rock-hard meringues early on.
• Cream of tartar: It stabilizes the egg whites and helps them hold air, which means your meringues won't deflate halfway through baking.
• Ground cinnamon and nutmeg: These warm spices echo the hot toddy inspiration and fill your kitchen with the kind of smell that makes people wander in asking what you're making.
• Ripe pears: I prefer Bartlett or Bosc because they hold their shape when poached, but any ripe, firm pear will work beautifully.
• Whisky: Use something you'd actually drink, a smooth Scotch or bourbon works best, and the alcohol cooks off but leaves behind all that deep, smoky sweetness.
• Brown sugar: It adds a molasses-like richness to the poaching liquid that white sugar just can't match.
• Cinnamon stick, cloves, and lemon zest: These aromatics infuse the pears with layers of flavor, and I always keep the leftover syrup to drizzle over pancakes later.
• Heavy cream: Make sure it's cold straight from the fridge, and your bowl and whisk too if you can manage it, because warm cream just won't whip up properly.

Instructions

Prepare Your Oven and Baking Sheet:

Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper, making sure it's smooth and flat. Low and slow is the only way to get meringues that are crisp outside and tender within.

Whip the Egg Whites:

In a completely clean, dry bowl, whisk the egg whites until they start to foam and turn opaque, then add the cream of tartar. Keep whisking until soft peaks form, which means the tips curl over when you lift the whisk.

Add the Sugar Gradually:

Add the caster sugar one tablespoon at a time, whisking constantly until the mixture is thick, glossy, and holds stiff peaks that stand straight up. This takes patience, but rushing it will leave you with grainy, weepy meringues.

Fold in the Flavorings:

Gently fold in the cornstarch, vanilla extract, cinnamon, and nutmeg using a spatula, being careful not to deflate the mixture. You want to keep as much air in there as possible.

Shape the Meringue Nests:

Spoon or pipe 8 small mounds onto your prepared baking sheet, spacing them a few inches apart, and use the back of a spoon to create a shallow well in the center of each. These little wells will hold the cream and pears later.

Bake Low and Slow:

Bake for 1 hour and 15 minutes, until the meringues are dry to the touch and lift easily off the parchment. Turn off the oven, crack the door open slightly, and let them cool inside completely to prevent cracking.

Poach the Pears:

While the meringues bake, combine the whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a saucepan and bring it to a gentle simmer. Add the diced pears and cook for 10 to 12 minutes, until they're tender but still hold their shape, then remove them with a slotted spoon and let them cool.

Whip the Cream:

In a chilled bowl, beat the heavy cream, icing sugar, and vanilla extract until soft peaks form, which should take just a couple of minutes. Don't overbeat or you'll end up with butter instead of cream.

Assemble the Pavlovas:

Place each cooled meringue on a serving plate, spoon a generous dollop of whipped cream into the center, and top with the spiced pears. Drizzle a little of the poaching syrup over the top if you want extra flavor and shine.

Garnish and Serve:

Finish with a light dusting of cinnamon or a few curls of lemon zest if you like. Serve immediately while the meringues are still crisp and the cream is cold.

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There's something quietly magical about watching someone take their first bite of these pavlovas. The meringue shatters with the gentlest pressure, the cream melts on the tongue, and the whisky-soaked pears add this unexpected warmth that makes people pause mid-conversation. I've served them at birthdays, holiday dinners, and once at a small engagement party where they somehow stole the spotlight from the cake. They've become my go-to when I want to surprise people with something that feels both nostalgic and entirely new.

How to Get Perfect Meringues Every Time

The key to meringues that don't weep, crack, or turn chewy is controlling moisture and temperature. I always bake mine on a dry day if possible, because humidity is the enemy of crisp meringue. If you live somewhere humid, add an extra teaspoon of cornstarch to help absorb moisture. Let them cool completely in the oven with the door ajar rather than pulling them out into the cold air, which can cause sudden cracking. Once they're cool, they should lift off the parchment easily and sound hollow when you tap the bottom.

Making This Recipe Your Own

I've swapped the pears for diced apples poached in bourbon with a bit of maple syrup, and it was just as wonderful. You could also try quinces if you can find them, though they take longer to cook. For a non-alcoholic version, I've used pear nectar or apple juice with a splash of vanilla extract, and it still tastes warm and spiced. Some people love adding a handful of toasted pecans or walnuts to the whipped cream for crunch, and I won't argue with that.

Storing and Serving Tips

Meringues hate moisture, so once they're baked and cooled, keep them in an airtight container at room temperature for up to three days. The poached pears can be made ahead and stored in the fridge in their syrup for up to five days, which actually deepens their flavor. Whip the cream fresh on the day you plan to serve, because it doesn't hold well overnight. When you're ready to assemble, work quickly and serve immediately so the meringues stay crisp and don't start to soften from the cream.

• If you have leftover poaching syrup, drizzle it over vanilla ice cream or stir it into hot tea.
• These pavlovas pair beautifully with a small glass of the same whisky you used for poaching.
• For a dramatic presentation, dust the finished pavlovas with a tiny pinch of edible gold dust or serve them on a bed of fresh thyme sprigs.

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These little pavlovas have a way of turning an ordinary evening into something you'll remember, and I hope they do the same for you. Make them once, and I promise you'll find yourself looking for excuses to make them again.

Frequently Asked Recipe Questions

→ Can I make the meringues ahead of time?

Yes, meringues can be baked up to 3 days in advance and stored in an airtight container at room temperature to maintain their crispness.

→ What whisky works best for poaching the pears?

A smooth Scotch or bourbon works beautifully. Choose a whisky you enjoy drinking, as its flavor will shine through in the finished dessert.

→ How do I prevent meringues from cracking?

Ensure egg whites are at room temperature, add sugar gradually, and let meringues cool slowly in the oven with the door slightly open to prevent sudden temperature changes.

→ Can I substitute the pears with other fruits?

Absolutely. Apples, quinces, or even stone fruits like peaches work wonderfully when poached in the spiced whisky syrup.

→ How should I store assembled pavlovas?

Assemble just before serving for best texture. Once topped with cream and pears, the meringues will soften within 1-2 hours.

→ Is there a non-alcoholic alternative?

Replace whisky with apple juice, pear nectar, or strong brewed tea for similar depth of flavor without the alcohol content.