Mini Hot Toddy Pavlovas

The smell of cinnamon and whisky simmering on the stove stopped me mid-task one chilly November evening. I was meant to be making regular pavlovas for a dinner party, but the bottle of Scotch sitting on the counter—and the memory of my grandmother's hot toddies—pulled me in a different direction. What if I could bake that warmth, that cozy ritual, into something sweet and cloudlike? I folded spices into glossy meringue, poached pears in whisky syrup, and by the time my guests arrived, I had created something that tasted like a hug in dessert form.

I served these at a winter gathering where half the guests were skeptical about whisky in dessert. By the end of the night, everyone had gone back for seconds, and one friend asked if I could teach her how to make meringue the following weekend. Watching people take that first bite—eyes widening as the cream, spiced pear, and crisp meringue came together—reminded me why I love cooking for others.

Ingredients

• Egg whites: They must be at room temperature and in a completely grease-free bowl, or they wont whip up properly.
• Caster sugar: The fine crystals dissolve quickly into the whites, giving you that glossy, stable meringue.
• Cornstarch: This little addition creates a marshmallowy center inside each crisp shell.
• Cream of tartar: It stabilizes the egg whites and helps them hold their shape during baking.
• Ground cinnamon and nutmeg: They echo the warming spices of a hot toddy and make the kitchen smell like a winter cabin.
• Whisky: Use a good Scotch or bourbon, something youd actually sip, because the flavor really comes through in the pears.
• Pears: Choose ripe but firm ones so they hold their shape when poached.
• Brown sugar: It adds a caramel-like depth to the poaching liquid.
• Cinnamon stick, cloves, and lemon zest: These infuse the syrup with layers of fragrance and spice.
• Heavy cream: Cold cream whips faster and holds its shape better, so keep it chilled until youre ready.

Instructions

Prep your oven and pan:

Preheat your oven to 120°C and line a baking sheet with parchment paper. Low and slow is the secret to crisp, dry meringues.

Whip the egg whites:

In a spotless bowl, whisk the egg whites until they form soft peaks, then add the cream of tartar. Gradually add the caster sugar one tablespoon at a time, whisking constantly until the mixture is stiff, glossy, and holds its shape when you lift the whisk.

Fold in the flavorings:

Gently fold in the cornstarch, vanilla extract, cinnamon, and nutmeg using a spatula. Be careful not to deflate the meringue.

Shape the nests:

Spoon or pipe 8 small mounds onto the prepared baking sheet, creating a shallow indent in the center of each with the back of a spoon. Space them apart so they dont touch as they bake.

Bake low and slow:

Bake for 1 hour 15 minutes, until the meringues are crisp and lift easily off the parchment. Turn off the oven and let them cool inside with the door slightly open 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. Add the diced pears and cook for 10 to 12 minutes until tender but still holding their shape, then remove them with a slotted spoon and let them cool.

Whip the cream:

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

Assemble the pavlovas:

Place each cooled meringue on a serving plate, top with a dollop of whipped cream, then spoon the spiced pears over the top. Drizzle with a little of the poaching syrup if you like, and garnish with extra cinnamon or lemon zest.

Save Pin

One evening, a friend who doesnt drink alcohol tried these and said they tasted like the idea of a fire crackling in the background. That might be the best compliment Ive ever received for a dessert. Its proof that flavor memory can transcend the literal ingredients and land somewhere deeper, somewhere warmer.

Make-Ahead Magic

The meringues can be baked up to three days in advance and stored in an airtight container at room temperature. The poached pears keep beautifully in the fridge for up to two days, and the whipped cream can be made a few hours ahead and kept chilled. Just assemble everything right before serving so the meringues stay crisp and the cream stays fluffy.

Swaps and Twists

If whisky isnt your thing, swap it for apple juice, pear nectar, or even a spiced chai concentrate for a different warmth. You can also poach apples or quinces instead of pears, or add a tablespoon of honey to the poaching liquid for extra richness. One time I used rum instead of whisky and it felt like a tropical winter, if that makes any sense.

Serving Suggestions

These pavlovas shine at the end of a cozy dinner, especially when paired with a small glass of the same whisky you used in the pears. They also work beautifully on a festive dessert table alongside spiced cookies and mulled wine. If youre feeling fancy, serve them on individual plates with a sprig of fresh thyme or a dusting of edible gold.

• Serve them within an hour of assembling so the meringue doesnt go soft.
• Offer extra poaching syrup on the side for guests who want more boozy sweetness.
• Pair with a strong cup of black tea or a hot toddy for the full experience.

Save Pin

This dessert taught me that some of the best recipes come from asking what if and letting your instincts lead. I hope it brings a little warmth and wonder to your table, too.

Recipe Questions & Answers

→ 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 maintain their crisp texture. Add the whipped cream and poached pears just before serving.

→ What whisky works best for poaching the pears?

Scotch or bourbon both work wonderfully. Scotch provides a smoky depth, while bourbon adds caramel sweetness. Choose based on your flavor preference, or use what you have on hand.

→ How do I prevent my meringues from cracking?

Add the sugar gradually and ensure it's fully dissolved before adding more. Allow meringues to cool completely in the oven with the door ajar—this prevents sudden temperature changes that cause cracking.

→ Can I make this dessert alcohol-free?

Absolutely. Replace the whisky with apple juice, pear nectar, or even strong black tea for a similar warming effect without the alcohol. The spices will still provide that hot toddy character.

→ What's the best way to pipe the meringue nests?

Use a large star tip in a piping bag, or simply spoon the meringue onto the baking sheet and create a well in the center with the back of a spoon. Both methods work perfectly.

→ How long will the poached pears keep?

Poached pears can be refrigerated in their syrup for up to 3 days. This actually allows the flavors to develop even more. Bring to room temperature before assembling the pavlovas.