Mini Hot Toddy Pavlovas (Printable Version)

Whisky-spiced meringues topped with cream and tender poached pears—a British-inspired dessert with warming flavors.

# List of Ingredients:

→ 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 such as Scotch or bourbon
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

# How-To Steps:

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 in cornstarch, vanilla extract, cinnamon, and nutmeg until fully combined.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart.
06 - Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with the door slightly ajar.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer.
08 - Add diced pears and cook gently for 10-12 minutes, until tender but not mushy. Remove pears with a slotted spoon and let cool. Discard spices and zest.
09 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Chill until needed.
10 - Top each pavlova with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with a little poaching syrup if desired.
11 - Garnish with extra cinnamon or lemon zest and serve immediately.

# Expert Suggestions:

01 -
  • It takes the cozy, soul-warming flavors of a hot toddy and turns them into something you can serve on a plate with a fork.
  • The meringues are crisp on the outside, marshmallow-soft inside, and they look far more impressive than the effort required.
  • You can make the meringues a day ahead and just assemble when guests arrive, which is a lifesaver during party prep.
02 -
  • Make absolutely sure your mixing bowl and whisk are completely clean and dry, because even a speck of grease will prevent the egg whites from whipping up properly.
  • Don't open the oven door while the meringues are baking or they'll collapse from the sudden temperature drop.
  • If your pears are very ripe, reduce the poaching time or they'll turn to mush and lose their texture.
03 -
  • Rub the inside of your mixing bowl with a cut lemon or a splash of white vinegar before whipping the egg whites to ensure there's no grease left behind.
  • If you don't have a piping bag, just use two spoons to shape the meringues—they don't need to be perfect to taste incredible.
  • Let the meringues cool completely in the oven with the door cracked open to prevent them from cracking due to sudden temperature changes.
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