Mini Hot Toddy Pavlovas

There was this one December evening when I wanted something festive but different, something that felt grown-up and cozy without being heavy. I had leftover egg whites from making custard and a bottle of good whisky someone brought over during the holidays. The idea hit me while I was sipping a hot toddy by the fire: what if I turned those warming, spiced flavors into something light and sweet? That's how these little pavlovas were born, and they've become my favorite way to end a winter dinner party.

I'll never forget the first time I served these at a holiday gathering. My friend Kate, who usually skips dessert, went back for seconds and asked if I'd bottled the poaching syrup to drizzle over everything. The smell of cinnamon and whisky simmering on the stove filled the whole kitchen, and people kept wandering in to ask what was cooking. It turned into one of those nights where everyone lingered at the table, talking and laughing longer than planned.

Ingredients

• Egg whites: Room temperature whites whip up faster and hold more air, so take them out of the fridge about 30 minutes before you start.
• Caster sugar: The fine crystals dissolve quickly into the meringue, giving you that glossy, stable texture that holds its shape beautifully.
• Cornstarch: This is the secret to a meringue with a crisp shell and a soft, marshmallowy center.
• Cream of tartar: It stabilizes the egg whites and helps them reach stiff peaks without overbeating.
• Ground cinnamon and nutmeg: These warm spices echo the flavors of a hot toddy and make the meringues smell incredible as they bake.
• Pears: Choose ripe but firm pears so they hold their shape during poaching.
• Whisky: Use a whisky you'd actually drink, it doesn't need to be expensive, but the flavor will shine through.
• Brown sugar: Adds a caramel-like sweetness that complements the whisky and spices perfectly.
• Cinnamon stick, cloves, and lemon zest: These aromatics infuse the poaching liquid with layers of warmth and brightness.
• Heavy cream: Chilled cream whips up faster and holds its shape longer, so keep it cold until you're ready.

Instructions

Prep your oven and baking sheet:

Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper. Low and slow is the key to crisp, dry meringues that don't brown.

Whip the egg whites:

In a clean, dry bowl, whisk the egg whites until soft peaks form, then add the cream of tartar. Any trace of grease or yolk will prevent the whites from whipping properly, so make sure your bowl and whisk are spotless.

Add the sugar gradually:

Add the caster sugar one tablespoon at a time, whisking constantly until stiff, glossy peaks form. This takes patience, but it's what gives you that beautiful, stable meringue.

Fold in the flavorings:

Gently fold in the cornstarch, vanilla extract, cinnamon, and nutmeg using a spatula. Be gentle so you don't deflate all the air you just whipped in.

Shape the meringues:

Spoon or pipe 8 small nests onto the prepared baking sheet, spacing them a few inches apart. Use the back of a spoon to create a little well in the center of each one for the cream and pears later.

Bake low and slow:

Bake for 1 hour 15 minutes, until the meringues are crisp and dry to the touch. Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely, this prevents cracking.

Poach the pears:

In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest, then bring to a gentle simmer. Add the diced pears and cook for 10 to 12 minutes until tender but still holding their shape.

Cool and strain:

Remove the pears with a slotted spoon and let them cool. Discard the whole spices and zest, but save a little of that syrup if you want to drizzle it over the finished pavlovas.

Whip the cream:

Beat the chilled heavy cream with icing sugar and vanilla extract until soft peaks form. Chill it until you're ready to assemble so it stays nice and fluffy.

Assemble and serve:

Top each cooled meringue with a dollop of whipped cream and a generous spoonful of the spiced pears. Finish with a light dusting of cinnamon or a twist of lemon zest if you like.

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I made these for my mom's birthday last year, and she said they reminded her of the hot toddies her grandmother used to make when she was little. We sat around the table long after dessert was gone, sharing stories and sipping tea. It's funny how a dessert can unlock memories like that, how flavors can carry you back to people and places you haven't thought about in years.

Making Ahead and Storage

The meringues can be baked up to three days ahead and stored in an airtight container at room temperature. The poached pears keep well in the fridge for up to two days, just let them come to room temperature or warm them gently before serving. I don't recommend assembling them too far in advance, though, because the cream and fruit will soften the meringues. If you're hosting, prep everything separately and put them together just before serving for the best texture and presentation.

Swaps and Variations

If you want to keep these alcohol-free, swap the whisky for apple juice or pear nectar, they'll still taste wonderful with all those warm spices. You can also try poaching apples or even quinces instead of pears for a slightly different flavor. I've made a version with a splash of bourbon and a hint of maple syrup in the cream, and it was absolutely delicious. Play around with the spices too, a little cardamom or star anise can add a beautiful twist.

Serving Suggestions

These pavlovas are perfect after a rich winter meal, they feel indulgent but won't weigh anyone down. Serve them with a glass of whisky, a hot toddy, or even spiced tea to carry the theme through. If you're feeling fancy, drizzle a little of the leftover poaching syrup over the top for extra flavor and a glossy finish.

• Pair with a dram of the same whisky you used in the pears for a full-circle experience.
• Serve alongside coffee or chai for a cozy, warming finish to the evening.
• Garnish with candied ginger or toasted pecans for extra texture and flavor.

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These little pavlovas have become one of my go-to desserts when I want to impress without stressing. They're beautiful, delicious, and full of warmth, just like the people I love to share them with.

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 in a cool, dry place to maintain their crisp texture.

→ What type of whisky works best for this dessert?

Scotch or bourbon both work beautifully. Choose a whisky you enjoy drinking, as its flavor will shine through in the poached pears. A smooth, slightly sweet bourbon complements the pears particularly well.

→ How do I prevent meringues from cracking?

Ensure egg whites are at room temperature and completely free of yolk. Add sugar gradually, and let meringues cool completely in the oven with the door ajar to prevent sudden temperature changes that cause cracking.

→ Can I substitute the pears with other fruit?

Absolutely! Apples, quinces, or even stone fruits like peaches work wonderfully. Adjust cooking time based on the fruit's firmness—softer fruits will need less time to poach.

→ How should I serve these pavlovas?

Assemble just before serving to keep meringues crisp. Top with whipped cream and spiced pears, then optionally drizzle with poaching syrup and garnish with cinnamon or lemon zest for an elegant presentation.

→ Is there a non-alcoholic alternative?

Yes, replace whisky with apple juice, pear nectar, or apple cider for a family-friendly version. The warming spices will still provide that cozy, toddy-inspired flavor profile.