Mini Hot Toddy Pavlovas

The smell of whisky and cinnamon hit me before I even turned the oven on. I was testing meringues for a dinner party, trying to dream up something that felt festive but not heavy, when I spotted a half-empty bottle of Scotch on the counter. What if I borrowed the soul of a hot toddy and tucked it into pavlova? The idea felt ridiculous and perfect at the same time.

I served these at a New Years gathering where everyone arrived windblown and cold. Watching friends crack through the crisp shells to find spiced pears and whisky-laced cream underneath made me realize how much a dessert can set a mood. One guest, a staunch pie loyalist, went back for seconds and asked if Id bottle the poaching syrup.

Ingredients

• Egg whites, room temperature: Cold eggs wont whip properly, so leave them out for 30 minutes or set the bowl in warm water for a few minutes.
• Caster sugar: Its finer than granulated and dissolves fast, giving you that glossy, stable meringue without graininess.
• Cornstarch: This secret ingredient keeps the inside of your pavlova soft and marshmallowy while the outside crisps up.
• Cream of tartar: It stabilizes the egg whites and helps them hold their shape during the long, slow bake.
• Ground cinnamon and nutmeg: These warm spices echo the hot toddy vibe and make the meringue smell like a winter evening.
• Ripe pears: Choose firm but fragrant pears like Bartlett or Bosc, they hold their shape better when poached.
• Whisky: Scotch adds smokiness, bourbon brings sweetness, either works beautifully depending on your mood.
• Brown sugar: It deepens the poaching liquid with molasses notes that white sugar cant match.
• Cinnamon stick, cloves, and lemon zest: Whole spices and zest infuse the pears without clouding the syrup, and you can fish them out easily.
• Heavy cream: Must be cold and high-fat for the best whipped texture, anything less than 35 percent wont hold.

Instructions

Prep the oven and pan:

Preheat your oven to 120C and line a baking sheet with parchment paper. Low and slow is the only way meringue gets crisp without browning.

Whisk the egg whites:

In a spotless, dry bowl, whisk the egg whites until soft peaks form, then add cream of tartar and keep whisking. Any trace of grease or yolk will ruin the volume, so wipe everything down first.

Add the sugar gradually:

Sprinkle in the caster sugar one tablespoon at a time, whisking constantly until stiff, glossy peaks form. Patience here is everything, rushing makes grainy meringue.

Fold in the flavors:

Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg using a spatula, not a whisk. Overworking will deflate all that air you just built.

Shape the nests:

Spoon or pipe 8 small meringue nests onto the parchment, leaving space between each. Use the back of a spoon to create a shallow well in the center for toppings.

Bake low and slow:

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

Poach the pears:

While the meringues bake, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a saucepan and bring to a simmer. Add the diced pears and cook gently for 10 to 12 minutes until tender but not mushy, then scoop them out and let them cool.

Whip the cream:

Beat the chilled heavy cream with icing sugar and vanilla extract until soft peaks form. Chill until youre ready to assemble.

Assemble and garnish:

Top each pavlova with a dollop of whipped cream and a spoonful of spiced pears. Drizzle with a little poaching syrup if you like, and finish with a dusting of cinnamon or a twist of lemon zest.

Save

The first time I plated these, I drizzled too much syrup and the meringues started to soften within minutes. Now I serve the syrup on the side in a small jug so guests can add as much or as little as they want. That mistake taught me that pavlovas are meant to be assembled just before serving, not staged for photos an hour early.

Making Them Ahead

Meringues can be baked up to three days in advance and stored in an airtight container at room temperature. The poached pears keep in the fridge for up to two days in their syrup, which actually deepens the flavor. Whip the cream fresh on the day you serve, and assemble everything at the last minute so the meringues stay crisp and cloud-like.

Flavor Swaps and Tweaks

If whisky isnt your thing, apple juice or pear nectar makes a lovely alcohol-free poaching liquid. You can also swap the pears for diced apples, quinces, or even figs depending on the season. I once folded a pinch of cardamom into the meringue instead of nutmeg, and it gave the whole dessert a subtle, exotic lift that everyone noticed but couldnt quite place.

Serving Suggestions

These pavlovas feel special enough for a holiday table but casual enough for a weeknight treat. I like to serve them with a glass of the same whisky I used for poaching, or a cup of spiced tea if the evening calls for something gentler. Theyre best eaten with a spoon and a bit of conversation, letting the cream and pears mingle with each meringue shard.

• Pair with a dram of Scotch or bourbon for the full hot toddy experience.
• Serve alongside strong black tea with honey and lemon.
• Offer extra poaching syrup in a small pitcher for those who love a saucier dessert.

Save

Theres something quietly magical about cracking into a meringue nest and finding whisky-kissed pears underneath. It feels like winter in dessert form, warm and light all at once.

Recipe FAQs

→ 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. Assemble with cream and pears just before serving to maintain crispness.

→ What type of whisky works best for this dessert?

Both Scotch and bourbon work beautifully. Scotch provides a smoky depth, while bourbon offers caramel sweetness. Choose based on your flavor preference.

→ How do I prevent meringues from cracking?

Let meringues cool slowly in the oven with the door ajar after baking. Avoid opening the oven during baking, and ensure egg whites are at room temperature for maximum volume.

→ Can I make this without alcohol?

Absolutely. Replace whisky with apple juice or pear nectar for a family-friendly version that maintains the spiced pear flavor profile.

→ What other fruits can I use instead of pears?

Apples, quinces, or even peaches work wonderfully. Adjust cooking time based on the fruit's firmness—softer fruits need less poaching time.

→ Why did my meringues weep or become sticky?

Humidity is the main culprit. Bake meringues on dry days, ensure all equipment is completely grease-free, and store in airtight containers with silica gel packets if needed.