# What You Need:
→ 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
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 - 1 cup heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract
→ Garnish
18 - Ground cinnamon for garnish
19 - Lemon zest for garnish
# Step-by-Step Guide:
01 - Preheat oven to 250°F and line a baking sheet with parchment paper. In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.
02 - Gradually add caster sugar one tablespoon at a time, whisking continuously until stiff, glossy peaks form.
03 - Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg until fully combined.
04 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart.
05 - Bake for 1 hour 15 minutes until crisp and dry. Turn off oven and allow meringues to cool inside with the door slightly ajar.
06 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer.
07 - Add diced pears and cook gently for 10-12 minutes until tender but not mushy. Remove pears with a slotted spoon and cool. Discard spices and zest.
08 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Chill until needed.
09 - Top each cooled meringue with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle lightly with poaching syrup if desired.
10 - Garnish each pavlova with ground cinnamon or lemon zest and serve immediately.
