Mini Hot Toddy Pavlovas

A friend once brought whisky-soaked pears to a winter dinner party, and I spent the whole evening thinking about how those warm, boozy flavors could live inside something light and sweet. The next weekend, I was folding cinnamon into glossy meringue peaks, watching them puff up in the oven like little edible clouds. When I finally topped them with whipped cream and those spiced pears, it felt like I'd captured the coziness of a hot toddy without needing a mug. The meringues cracked perfectly under each spoonful, releasing that faint whisky warmth. It's been my favorite cold-weather dessert ever since.

I made these for a small gathering once, and everyone hesitated at first, not sure what to expect from a meringue with whisky in the name. But after the first bite, the room went quiet in that good way, where people are too busy enjoying something to talk. One guest said it tasted like winter in the best possible sense, all spice and sweetness and a hint of something grown-up. I've never seen dessert plates scraped so clean. That night, I realized this wasn't just a clever idea, it was a dish that made people feel something.

Ingredients

• Egg whites: They need to be at room temperature so they whip up faster and hold more air, which gives you those tall, glossy peaks.
• Caster sugar: The fine texture dissolves quickly into the whites, creating that smooth, marshmallow-like interior without any grittiness.
• Cornstarch: This is the secret to keeping the meringues soft and chewy in the center while the outside crisps up beautifully.
• Cream of tartar: It stabilizes the egg whites so they hold their shape during baking and don't deflate halfway through.
• Cinnamon and nutmeg: These spices bring warmth and depth, echoing the classic hot toddy flavors without overpowering the delicate meringue.
• Pears: Choose ripe but firm ones so they hold their shape during poaching and don't turn to mush.
• Whisky: A good Scotch or bourbon adds that signature warmth, but apple juice works beautifully if you want to skip the alcohol.
• Brown sugar: It deepens the syrup with a molasses-like sweetness that pairs perfectly with the spices and fruit.
• Cinnamon stick, cloves, and lemon zest: These infuse the poaching liquid with layers of flavor that seep into every bite of pear.
• Heavy cream: Make sure it's well chilled so it whips up quickly into soft, billowy peaks that sit perfectly on top of the meringues.

Instructions

Prep Your Oven and Pan:

Preheat your oven to 120°C and line a baking sheet with parchment paper so the meringues lift off easily once cooled. This low temperature is key to drying them out without browning.

Whip the Whites:

In a spotlessly clean bowl, whisk the egg whites until they start to foam and hold soft peaks, then add the cream of tartar to stabilize them. Any trace of grease or yolk will keep them from reaching their full volume, so wipe everything down first.

Add Sugar Slowly:

Sprinkle in the caster sugar one tablespoon at a time while whisking continuously until the mixture is thick, glossy, and holds stiff peaks that stand upright. Rushing this step can leave you with grainy, deflated meringue.

Fold in Flavors:

Gently fold in the cornstarch, vanilla, cinnamon, and nutmeg using a spatula, being careful not to knock out the air you just worked so hard to whip in. The spices should be evenly distributed without any streaks.

Shape the Nests:

Spoon or pipe 8 small mounds onto the prepared sheet, then use the back of a spoon to create a shallow well in the center of each one. This little dip is where the cream and pears will sit later.

Bake Low and Slow:

Slide them into the oven and bake for 1 hour and 15 minutes until they're crisp and lift easily off the parchment. Turn off the oven, crack the door open, and let them cool inside so they don't crack from sudden temperature changes.

Poach the Pears:

In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest, then bring it to a gentle simmer. Add the diced pears and cook for 10 to 12 minutes until they're tender but still hold their shape, then lift them out with a slotted spoon and let them cool.

Whip the Cream:

Beat the chilled heavy cream with icing sugar and vanilla until it holds soft peaks that gently fold over. Don't overbeat or it'll turn grainy and buttery.

Assemble with Care:

Place a generous dollop of whipped cream into the center of each meringue nest, then spoon the spiced pears on top. Drizzle a little of the poaching syrup over everything for extra flavor and shine.

Finish and Serve:

Dust with a pinch of extra cinnamon or scatter some fresh lemon zest over the top for color and aroma. Serve immediately while the meringues are still crisp and the cream is cold.

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There was one evening when I made these for a friend who'd had a rough week, and she sat at my kitchen table with a pavlova in hand, laughing through tears because she couldn't believe something so simple could feel so comforting. She said it tasted like someone had turned a hug into a dessert. I didn't know what to say, so I just made her another one. That's when I understood that food isn't just about flavor, it's about the moments it creates and the way it makes people feel seen.

How to Store and Serve

The meringues can be baked a day or two ahead and kept in an airtight container at room temperature, which actually makes them easier to handle when you're ready to assemble. The poached pears also hold up well in the fridge for up to three days, stored in their syrup so they stay moist and flavorful. Whip the cream fresh on the day you plan to serve, because it loses its volume and starts to weep if it sits too long. Assemble everything just before your guests arrive, or even let them build their own at the table for a fun, interactive dessert experience. Leftovers are unlikely, but if you have any, the pears are wonderful spooned over yogurt or oatmeal the next morning.

Swaps and Variations

If whisky isn't your thing, apple juice or pear nectar brings the same fruity sweetness without the alcohol, and honestly, most people won't even notice the difference. You can swap the pears for diced apples, quinces, or even dried figs that have been simmered until plump and tender. For a more tropical twist, try poaching pineapple in rum with a vanilla bean and a pinch of cardamom, which gives you a completely different vibe but the same elegant presentation. If you want to make these even more indulgent, fold a spoonful of mascarpone into the whipped cream for extra richness. The meringues themselves can handle all kinds of spice combinations, so feel free to experiment with ginger, allspice, or even a tiny pinch of black pepper for warmth.

Serving Suggestions

These mini pavlovas are stunning on their own, but they shine even brighter when paired with a small glass of the same whisky you used in the poaching liquid, served neat or over ice. If you're hosting a winter dinner party, set them out alongside spiced tea or mulled wine so guests can sip and nibble their way through the evening. They also work beautifully as part of a dessert spread with shortbread, dark chocolate truffles, and candied nuts for a mix of textures and flavors. For a cozy night in, serve them with a wool blanket, a crackling fire, and absolutely no pressure to share.

• Dust with extra cinnamon or a few flakes of sea salt for a sophisticated finish.
• Drizzle leftover poaching syrup over vanilla ice cream for an instant grown-up sundae.
• Make them even smaller for a bite-sized treat that works as a passed dessert at parties.

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These little pavlovas have a way of turning an ordinary evening into something special, and I hope they do the same for you. Make them for someone you love, or just for yourself on a night when you need a little warmth and sweetness.

Recipe FAQs

→ Can I make the meringues ahead of time?

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

→ What whisky works best for poaching the pears?

A smooth Scotch or bourbon works beautifully. Choose a whisky you enjoy drinking, as its flavor will shine through in the poached pears. Avoid heavily peated varieties unless you prefer that intensity.

→ How do I know when the meringues are properly baked?

The meringues should be completely dry and crisp on the outside. They should lift easily from the parchment paper without sticking. If they're still soft or sticky, continue baking in 15-minute intervals.

→ Can I use a different fruit instead of pears?

Absolutely! Apples, quinces, or even stone fruits like peaches work wonderfully. Adjust the poaching time based on the firmness of your chosen fruit to ensure tender but not mushy results.

→ How can I make this dessert non-alcoholic?

Replace the whisky with apple juice, pear nectar, or even ginger ale for a similar warming flavor profile. The spices will still provide that comforting hot toddy essence without the alcohol.

→ Why do my meringues crack during baking?

Some cracking is normal and adds rustic charm. To minimize it, ensure your oven temperature is accurate, add sugar gradually while whisking, and let meringues cool slowly inside the turned-off oven.