Mini Hot Toddy Pavlovas (Printable)

Whisky-spiced meringues topped with whipped cream and tender poached pears in elegant mini form.

# Ingredient List:

→ Meringues

01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 teaspoon cornstarch
04 - ½ teaspoon cream of tartar
05 - 1 teaspoon vanilla extract
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg

→ Poached Pears

08 - 2 ripe pears, peeled, cored, and diced
09 - ¼ cup whisky such as Scotch or bourbon
10 - ¼ cup water
11 - 3 tablespoons brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest

→ Whipped Cream

15 - ¾ cup heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract

→ Garnish

18 - Ground cinnamon, optional
19 - Lemon zest, optional

# Steps:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.
03 - Gradually add caster sugar one tablespoon at a time, whisking continuously until stiff, glossy peaks form.
04 - Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg until fully incorporated.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them evenly apart.
06 - Bake for 1 hour 15 minutes until crisp and dry. Turn off oven and allow meringues to cool inside with door slightly ajar.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer.
08 - Add diced pears and cook gently for 10-12 minutes until tender but not mushy. Remove pears with a slotted spoon and allow to cool. Discard spices and zest.
09 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Refrigerate until needed.
10 - Top each meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with poaching syrup if desired.
11 - Finish each pavlova with a sprinkle of ground cinnamon or lemon zest.

# Expert Advice:

01 -
  • It captures the warmth of a fireside drink in a crisp, elegant bite that surprises everyone who tries it.
  • The meringues are surprisingly forgiving once you know the rhythm, and they look impressive without fussy decorating.
  • You can make the components ahead and assemble just before serving, which saved me more than once during dinner parties.
  • The whisky in the pears mellows into something sweet and complex, not boozy or harsh.
02 -
  • Even a drop of egg yolk or a greasy bowl will stop your whites from whipping, so start with spotless equipment and separate eggs carefully.
  • Do not open the oven door while the meringues bake or they may crack from the sudden temperature change.
  • If your meringues weep sticky beads, your oven may be running too hot, check it with an oven thermometer next time.
  • Let the poached pears cool completely before topping the pavlovas or the heat will melt your cream and make the meringue soggy.
03 -
  • Wipe your mixing bowl with a little white vinegar or lemon juice before whipping egg whites to guarantee no grease interferes with the foam.
  • If your meringues crack, embrace it and call them rustic, then cover the cracks with extra cream and no one will notice.
  • Taste your poaching liquid before adding the pears and adjust the sweetness or spice, it should taste like a drink you would actually want to sip.
  • Use a piping bag with a large round tip to create perfectly uniform nests, or just free form it with a spoon for a more homespun look.
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