Mini Hot Toddy Pavlovas

I was testing desserts for a winter party when I overheard my partner on a video call, nursing a cold and sipping a hot toddy. The smell of whisky, honey, and spice drifted into the kitchen just as I pulled a tray of meringues from the oven. Something clicked—what if I could capture that cozy, warming feeling in a dessert? That night, I folded cinnamon into glossy egg whites and poached pears in whisky, and these little pavlovas were born.

The first time I served these at a dinner, a guest asked if I'd spiked the dessert. I hadn't really, just a gentle poach, but the whisky fragrance clung to the pears like perfume. Everyone went quiet for a moment, spoons scraping meringue, and someone said it tasted like sitting by a fireplace. That's when I knew this recipe had legs beyond my own kitchen.

Ingredients

• Egg whites: Room temperature whites whip up faster and hold more air, so pull them from the fridge an hour ahead if you remember.
• Caster sugar: The fine crystals dissolve quickly into the meringue, giving you that glossy, marshmallow like texture without grittiness.
• Cornstarch: This is your insurance policy against weepy meringues, helping them stay crisp on the outside and slightly chewy inside.
• Cream of tartar: It stabilizes the egg whites so they hold their shape during baking and don't deflate if you fold a bit too enthusiastically.
• Ground cinnamon and nutmeg: These warm spices echo the hot toddy and make the meringues smell like a spice cupboard in the best way.
• Ripe pears: Choose firm but ripe ones, they should yield slightly to pressure but not be mushy or they'll fall apart in the poaching liquid.
• Whisky: A decent Scotch or bourbon works beautifully, you're not drinking it straight so no need for the top shelf, but avoid anything you wouldn't sip.
• Brown sugar: It deepens the poaching syrup with molasses notes that complement the whisky and spices.
• Cinnamon stick, cloves, and lemon zest: Whole spices infuse the liquid without leaving gritty bits, and the lemon zest cuts through the sweetness.
• Heavy cream: Cold cream whips faster and holds peaks longer, so keep it chilled until the moment you need it.

Instructions

Prepare your oven and tray:

Preheat to 120C and line your baking sheet with parchment, smoothing out any wrinkles so the meringues sit flat. Low and slow is the meringue motto.

Whip the egg whites:

Beat the whites in a spotlessly clean bowl until soft peaks form, then add cream of tartar and keep whisking until they're cloud like and hold their shape.

Add the sugar gradually:

Sprinkle in the caster sugar one tablespoon at a time, whisking between additions until the meringue is stiff, glossy, and feels smooth when rubbed between your fingers. This takes patience but it's worth it.

Fold in the dry ingredients:

Gently fold in the cornstarch, vanilla, cinnamon, and nutmeg using a spatula, cutting through the center and turning the bowl as you go to keep the air in.

Shape the pavlovas:

Spoon or pipe eight small nests onto the parchment, leaving space between each one. Use the back of a spoon to create a shallow well in the center for the toppings later.

Bake low and slow:

Slide the tray into the oven and bake for 1 hour 15 minutes until the meringues are crisp and lift easily off the parchment. Turn off the heat and crack the oven door, letting them cool inside to prevent cracking.

Poach the pears:

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 cover and chill until you're ready to assemble.

Assemble the pavlovas:

Nestle a dollop of whipped cream into each meringue, spoon over the spiced pears, and drizzle with a bit of the poaching syrup if you like. Finish with a pinch of cinnamon or a twist of lemon zest.

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There's something about the ritual of building each pavlova that feels meditative. Spooning cream, arranging the glossy pears, watching the syrup catch the light. One evening I made these for myself after a long week, and even though no one else was there to see them, I still dusted the tops with cinnamon. Sometimes the ceremony matters as much as the company.

Making It Your Own

If whisky isn't your thing or you're serving kids, swap it for apple juice or pear nectar and the poaching liquid still tastes wonderful. I've tried this with diced apples when pears weren't in season, and quinces when I was feeling fancy, both worked beautifully. You can also add a tablespoon of honey to the poaching liquid for extra warmth, or a star anise if you like a hint of licorice.

Storing and Serving

Baked meringues keep for up to a week in an airtight container at room temperature, but assemble them just before serving or they'll go soggy. The poached pears can be made a day ahead and stored in their syrup in the fridge, which actually deepens the flavor. If you have leftover whipped cream, it'll hold in the fridge for a day but may need a quick re whisk before using.

Pairing and Presentation

These pavlovas pair beautifully with a dram of the same whisky you used for poaching, or a cup of spiced tea if you want to keep the cozy theme going. I like to arrange them on a wooden board with a few extra cinnamon sticks and lemon slices scattered around for a rustic look. If you're feeling extra, a light dusting of icing sugar just before serving makes them look like they've been kissed by snow.

• Serve them on individual plates with a small fork and let guests break into the crisp meringue themselves.
• Drizzle extra poaching syrup on the plate for a glossy, elegant finish.
• Garnish with a tiny sprig of fresh thyme or rosemary for an unexpected herbal note.

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Every time I make these, I'm reminded that the best recipes are the ones born from happy accidents and borrowed inspiration. I hope these little pavlovas bring you the same warmth they've brought to my table, one whisky scented bite at a time.

Recipe FAQs

→ Can I make the meringues ahead of time?

Yes, meringues can be made up to 3 days in advance. Store them in an airtight container at room temperature in a dry place to maintain their crispness.

→ What whisky works best for poaching the pears?

A smooth Scotch or bourbon works beautifully. Choose a whisky you'd enjoy drinking, as its flavor will concentrate during cooking. Avoid heavily peated varieties unless you want a smoky note.

→ How do I prevent meringues from cracking?

Let meringues cool gradually in the turned-off oven with the door slightly open. Avoid sudden temperature changes and ensure egg whites are completely free of yolk before whisking.

→ Can I substitute the pears with other fruits?

Absolutely. Apples, quinces, or even stone fruits like peaches work well. Adjust poaching time based on fruit firmness—apples may need 12-15 minutes, while peaches need only 5-7 minutes.

→ How do I make this non-alcoholic?

Replace whisky with apple juice, pear nectar, or even strong black tea for depth. You'll still get lovely spiced pears with all the warming flavor without the alcohol.

→ Why is my meringue weeping or sticky?

Humidity is the culprit. Bake meringues on dry days when possible, and ensure your oven temperature is accurate. Adding cornstarch helps stabilize the meringue and absorb excess moisture.