Mini Hot Toddy Pavlovas

The kitchen smelled like a winter bar and a bakery had collided in the best possible way. I was testing meringues for a dinner party, and someone left a bottle of whisky on the counter next to my bowl of egg whites. The idea hit me mid-whisk: what if a Hot Toddy could shatter like sugar and melt on your tongue? I grabbed a pear from the fruit bowl, poured a generous glug into a pan, and didn't look back.

I served these at a New Year's gathering, and my friend who claimed she hated meringue ate three. She said the whisky made it grown-up, the spices made it cozy, and the cream made it impossible to resist. I watched her lick the spoon with the pear syrup and knew I'd made something that broke through her dessert skepticism. It became the dish people requested every winter after that.

Ingredients

• Egg whites: Room temperature whites whip up faster and higher, so pull them out of the fridge thirty minutes early or give them a quick warm water bath.
• Caster sugar: The fine crystals dissolve smoothly into the whites and create that glossy, stable meringue you need for structure.
• Cornstarch: This is the secret to a crisp shell with a soft, marshmallow center, it stabilizes the meringue as it bakes.
• Cream of tartar: Acts like insurance for your peaks, keeping the whites fluffy and preventing them from deflating mid-whisk.
• Cinnamon and nutmeg: Just enough to hint at spice without overpowering the delicate meringue, they echo the warmth of a real Hot Toddy.
• Pears: Choose ripe but firm ones, they should hold their shape during poaching and soak up all that whisky and spice.
• Whisky: Scotch brings smoke, bourbon brings sweetness, either works beautifully depending on the mood you want.
• Brown sugar: Adds a molasses depth that white sugar just can't match, especially when it mingles with the whisky.
• Cinnamon stick and cloves: Whole spices infuse the poaching liquid without leaving gritty bits, and you can fish them out easily.
• Heavy cream: Cold cream whips best, so keep it in the fridge until the very last moment.

Instructions

Prep your oven and pan:

Preheat to 120°C and line your baking sheet with parchment, making sure it lies flat so your meringues don't tip. A low, slow bake is the only way to dry them out without browning.

Whisk the whites:

Beat egg whites in a completely clean, dry bowl until they form soft, cloud-like peaks, then add cream of tartar. Any trace of grease or yolk will ruin the volume, so wipe everything down first.

Add sugar slowly:

Sprinkle in caster sugar one tablespoon at a time, whisking constantly until the meringue is thick, glossy, and holds stiff peaks. Rushing this step means grainy, weepy meringue.

Fold in the flavor:

Gently fold in cornstarch, vanilla, cinnamon, and nutmeg using a spatula, not a whisk. You want to keep all that air you just worked so hard to build.

Shape the nests:

Spoon or pipe 8 small mounds onto the parchment, using the back of a spoon to create a shallow well in the center of each. They'll expand slightly, so leave space between them.

Bake low and slow:

Slide them into the oven for 1 hour 15 minutes until they lift easily off the parchment and sound hollow when tapped. Turn off the heat and crack the door open to let them cool completely inside, this prevents 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 diced pears and cook for 10 to 12 minutes until tender but still holding their shape, then lift them out with a slotted spoon.

Whip the cream:

Beat cold heavy cream with icing sugar and vanilla until soft peaks form, then chill until you're ready to assemble. Over-whipping turns it grainy, so stop just before it looks too stiff.

Assemble and serve:

Place a generous dollop of whipped cream in each meringue nest, spoon on the spiced pears, and drizzle with a little poaching syrup if you want extra flavor. Finish with a pinch of cinnamon or a twist of lemon zest.

Pin It

There was a quiet moment after dessert when my cousin, who rarely drinks, asked if she could have the leftover pear syrup in her tea. She said it tasted like comfort in a cup, and suddenly the pavlovas weren't just dessert anymore. They were an excuse to slow down, to sip something warm, to let the spices settle into the evening.

Making Them Ahead

The meringues can be baked up to three days in advance and stored in an airtight container at room temperature. I've even frozen them successfully for a month, just let them thaw at room temperature before assembling. The poached pears keep in the fridge for up to four days, and honestly, they taste even better after a night of soaking in their own syrup. Whip the cream fresh right before serving so it stays light and fluffy.

Swaps and Variations

If whisky isn't your thing, swap it for apple juice, pear nectar, or even a good bourbon-barrel-aged maple syrup thinned with water. I've made these with poached apples instead of pears, and with quince when I found them at the market, both were stunning. You can also add a pinch of cardamom or ginger to the meringue for a slightly different spice profile, just don't go overboard or it'll taste like chai instead of a toddy.

Serving Suggestions

These pavlovas are perfect after a heavy winter meal because they're light but indulgent at the same time. Serve them with small glasses of the whisky you used in the pears, or with spiced tea if you want to keep the cozy vibe going. They also look beautiful on a dessert table at holiday parties, especially if you dust them with extra cinnamon or add a few curls of lemon zest.

• Pair with a dram of Scotch or a bourbon on the rocks for the full Hot Toddy experience.
• Serve alongside espresso or chai for a non-alcoholic complement.
• Drizzle any leftover poaching syrup over vanilla ice cream the next day.

Pin It

These little pavlovas taught me that the best desserts don't have to choose between elegant and comforting. Make them when you want to surprise someone, or when you just need an excuse to poach fruit in whisky on a cold night.

Recipe FAQs

→ Can I make the meringues ahead of time?

Yes, meringues can be baked up to 3 days in advance. Store them in an airtight container at room temperature to maintain crispness. Assemble with cream and pears just before serving.

→ What whisky works best for this dessert?

A smooth Scotch or bourbon works beautifully. Choose a whisky you'd enjoy drinking, as its flavor will shine through in the poached pears. For a milder taste, use bourbon; for more depth, opt for Scotch.

→ How do I prevent meringues from cracking?

Ensure egg whites are completely free of yolk, add sugar gradually, and avoid opening the oven door while baking. Cooling meringues slowly in the turned-off oven with the door ajar helps prevent cracking.

→ Can I substitute the pears with other fruits?

Absolutely! Apples, quinces, or even stone fruits like peaches work wonderfully. Adjust poaching time based on fruit firmness—apples may need a few extra minutes, while peaches cook faster.

→ Is there a non-alcoholic alternative?

Replace whisky with apple juice, pear nectar, or a combination of both. Add a splash of apple cider vinegar or lemon juice to replicate the subtle tang whisky provides.

→ How long will assembled pavlovas stay crisp?

Assembled pavlovas are best enjoyed immediately, as the cream and fruit will soften the meringue within 30-60 minutes. For best results, assemble just before serving.