Pin It The smell of cinnamon hitting warm whisky stopped me mid-stir one cold January evening. I'd been nursing a hot toddy, staring at leftover egg whites from a lemon curd disaster, when the idea landed: what if I turned this drink into a dessert? The pavlovas came out lopsided that first time, but the combination of spiced meringue, boozy pears, and cream tasted like comfort you could actually hold in your hand.
I brought these to a winter potluck where everyone expected cookies and brownies. My friend Sarah, who never touches meringue, ate three and asked for the recipe before dessert was even cleared. Watching people crack through the crisp shell into pillowy cream and warm spiced pears made me realize some recipes work because they feel like a secret handshake between seasons.
Ingredients
- Egg whites: Room temperature whites whip faster and higher, so I pull mine from the fridge about an hour before starting.
- Caster sugar: The fine texture dissolves completely into the whites, creating that glossy, stable meringue that holds its shape in the oven.
- Cornstarch: This tiny addition keeps the insides soft and marshmallowy while the outside crisps, which is the magic of a good pavlova.
- Cream of tartar: It stabilizes the egg whites and helps them hold air, especially important in humid kitchens where meringues can weep.
- Vanilla extract: A baseline warmth that ties together the spices without competing with them.
- Cinnamon and nutmeg: Ground spices folded gently into meringue give you that hot toddy vibe without weighing down the airiness.
- Pears: Choose ripe but firm pears that won't collapse into mush during poaching, I learned this after my first batch turned to applesauce.
- Whisky: Scotch brings smokiness, bourbon adds sweetness, either works beautifully depending on your mood.
- Brown sugar: Its molasses notes deepen the poaching liquid and complement the whisky better than white sugar ever could.
- Cinnamon stick, cloves, lemon zest: Whole spices infuse the pears with warmth, and the lemon zest cuts through the sweetness just enough.
- Heavy cream: Cold cream whips up faster and holds its shape longer, which matters when you are assembling eight little desserts at once.
- Icing sugar: It dissolves instantly into cream and adds a whisper of sweetness without graininess.
Instructions
- Prep Your Oven and Pan:
- Set your oven to 120°C (250°F) and line a baking sheet with parchment paper, smoothing out any wrinkles so your meringues sit flat. This low, slow heat is what transforms sticky egg whites into crisp, cloud like nests.
- Whip the Whites:
- In a completely clean, dry bowl, whisk egg whites on medium speed until they form soft, floppy peaks, then add cream of tartar. Any trace of grease or yolk will stop them from rising, so wipe your bowl with a little vinegar if you are unsure.
- Add the Sugar Slowly:
- With the mixer running, add caster sugar one tablespoon at a time, letting each spoonful dissolve before adding the next. When you are done, the meringue should be thick, glossy, and hold stiff peaks that don't droop when you lift the whisk.
- Fold in the Flavors:
- Gently fold in cornstarch, vanilla, cinnamon, and nutmeg using a spatula, cutting down through the center and sweeping up the sides. Overmixing will deflate your meringue, so stop as soon as the spices are just incorporated.
- Shape the Nests:
- Spoon or pipe 8 small mounds onto your prepared sheet, using the back of a spoon to create a shallow well in the center of each. They will not spread much, so you can space them fairly close together.
- Bake Low and Slow:
- Slide the tray into the oven and bake for 1 hour 15 minutes until the meringues are dry to the touch and lift easily from the parchment. Turn off the oven, crack the door open with a wooden spoon, and let them cool completely 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 gentle simmer. The kitchen will smell like a cabin bar in the best possible way.
- Cook Until Tender:
- Add diced pears and simmer gently for 10 to 12 minutes, stirring occasionally, until they are tender but still hold their shape. Lift them out with a slotted spoon and let them cool, then discard the whole spices and zest.
- Whip the Cream:
- In a chilled bowl, beat heavy cream, icing sugar, and vanilla extract until soft peaks form, which should take about 2 minutes. Chill it until you are ready to assemble so it stays thick and fluffy.
- Assemble the Pavlovas:
- Place each cooled meringue nest on a serving plate, spoon a generous dollop of whipped cream into the center, then top with spoonfuls of spiced pears. Drizzle a little of the poaching syrup over the top if you want extra flavor and shine.
- Garnish and Serve:
- Finish with a light dusting of cinnamon or a few curls of fresh lemon zest. Serve immediately while the meringue is still crisp and the cream is cold.
Pin It The first time I served these, my neighbor asked if they were hard to make. I said no, but really, they just taught me to slow down and pay attention. There is something meditative about watching egg whites transform, about stirring pears in whisky while the oven hums. These pavlovas remind me that the best desserts are the ones that feel like small rituals, not just recipes.
Making Ahead and Storage
The meringue nests can be baked up to three days ahead and stored in an airtight container at room temperature, which makes them perfect for party prep. I've learned to tuck a small piece of parchment between each layer so they don't stick together. The poached pears keep in the fridge for up to four days in their syrup, and they actually taste better the next day once the spices have had time to mingle. Only whip the cream and assemble just before serving, because once cream touches meringue, the clock starts ticking and you have about 30 minutes before things get soft.
Swaps and Variations
If whisky isn't your thing or you are serving kids, swap it for apple juice or pear nectar and you will still get that warm spiced flavor without the alcohol. I have made these with diced apples when pears were out of season, and with quinces when I was feeling fancy, both worked beautifully. You can also fold a tablespoon of finely grated orange zest into the meringue for a citrusy twist, or replace the nutmeg with cardamom if you want something a little more unexpected. One friend tops hers with candied ginger, and honestly, it is genius.
Serving Suggestions
These mini pavlovas shine at the end of a cozy dinner, especially when you pair them with a small glass of the same whisky you used in the pears. I have also served them alongside spiced tea or even hot apple cider for a non alcoholic echo of the hot toddy theme. They look stunning on a wooden board with a few whole cinnamon sticks and fresh lemon wedges scattered around for decoration.
- Serve them on individual plates with a drizzle of extra poaching syrup for a restaurant style presentation.
- Add a sprinkle of flaky sea salt on top of the cream for a sweet and salty contrast that makes people pause.
- If you have leftovers, the pears are incredible spooned over vanilla ice cream or stirred into morning oatmeal.
Pin It Every time I crack into one of these, I am reminded that dessert does not have to be complicated to feel special. These little pavlovas turn a cold night into something worth celebrating, one crisp, creamy, whisky kissed bite at a time.
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 their crisp texture. Assemble with cream and pears just before serving.
- → What type of whisky works best for this dessert?
Scotch whisky or bourbon both work wonderfully. Scotch provides a smoky, complex flavor while bourbon adds vanilla and caramel notes. Choose based on your personal preference.
- → How do I prevent my meringues from cracking?
Add the sugar gradually while whisking, allow meringues to cool completely in the oven with the door slightly open, and avoid baking at too high a temperature. These steps help create stable, crack-free meringues.
- → Can I substitute the pears with other fruits?
Absolutely. Apples, quinces, or even peaches work beautifully. Adjust the poaching time based on the fruit's firmness, ensuring they remain tender but hold their shape.
- → Is there a non-alcoholic version of this dessert?
Yes, replace the whisky with apple juice, pear nectar, or strong black tea for similar depth of flavor. The warming spices will still provide that classic hot toddy essence.
- → Why are my meringues chewy instead of crisp?
Meringues may turn chewy if baked at too high a temperature, not baked long enough, or exposed to humidity. Ensure they're completely dry after baking and store in an airtight container.