Mini Hot Toddy Pavlovas (Printable)

Whisky-spiced meringues with poached pears and cream—a playful, elegant dessert inspired by the classic Hot Toddy.

# 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 - ¾ 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 continuously until stiff, glossy peaks form.
04 - Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg until just combined.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them 2 inches apart.
06 - Bake for 1 hour 15 minutes until crisp and dry. Turn off oven and allow meringues to cool inside with door slightly ajar for 30 minutes.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a gentle simmer.
08 - Add diced pears and cook gently for 10-12 minutes until tender but retain their shape. Remove pears with a slotted spoon and cool. Discard spices and zest.
09 - Beat chilled heavy cream with icing sugar and vanilla extract until soft peaks form. Refrigerate until ready to assemble.
10 - Top each meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle lightly with poaching syrup if desired.
11 - Top with extra ground cinnamon or lemon zest. Serve immediately.

# Expert Advice:

01 -
  • It turns a cozy drink into a stunning individual dessert that feels fancy without fuss.
  • The meringues are naturally gluten-free and hold up beautifully for hours before serving.
  • Every bite has that warm spice depth you crave in cold weather, but with airy sweetness instead of heaviness.
02 -
  • Any trace of grease or egg yolk in your bowl will prevent the whites from whipping properly, so wipe everything down with a bit of lemon juice or vinegar first.
  • Don't rush the sugar addition, if you dump it in all at once the meringue will be grainy and won't hold its shape.
  • Let the meringues cool completely in the oven with the door ajar to prevent cracking from sudden temperature changes.
03 -
  • Wipe your mixing bowl and whisk with a little lemon juice or white vinegar before you start to guarantee a grease-free surface for perfect peaks.
  • If your meringues crack slightly during baking, don't worry, the whipped cream and pears will cover any imperfections beautifully.
  • Taste the poaching syrup as the pears cook and adjust the sweetness or spice level to your liking before straining.
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