Mini Hot Toddy Pavlovas (Printable Version)

Whisky-infused meringues with spiced pears and luscious whipped cream—elegant Hot Toddy dessert in miniature form.

# What You'll 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 (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 - Extra ground cinnamon, optional
19 - Lemon zest, optional

# Directions:

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 cornstarch, vanilla extract, cinnamon, and nutmeg into the meringue mixture using a spatula.
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 chilled heavy cream with icing sugar and vanilla extract until soft peaks form. Refrigerate until assembly.
10 - Top each meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle lightly with poaching syrup if desired.
11 - Finish with extra ground cinnamon or lemon zest. Serve immediately.

# Expert Hints:

01 -
  • It brings the cozy warmth of a hot toddy into an elegant, make-ahead dessert that feels both nostalgic and fancy.
  • The meringues are naturally gluten-free, light as air, and get a subtle spice that makes them anything but ordinary.
  • You can prep the components ahead and assemble just before serving, so there's no last-minute stress.
  • The whisky-poached pears add a grown-up richness that balances the sweetness perfectly.
02 -
  • Any trace of grease or yolk in your bowl will prevent the egg whites from whipping—wipe everything down with a bit of lemon juice or vinegar if you're unsure.
  • Don't open the oven door while the meringues bake or they may collapse, and always let them cool inside the oven to avoid cracks.
  • The poaching liquid should simmer gently, not boil, or the pears will turn mushy and lose their shape.
  • Assemble these just before serving because meringue softens quickly once topped with cream and fruit.
03 -
  • Older egg whites whip up better than super fresh ones, so if you have whites left over from another recipe, this is the time to use them.
  • A tiny pinch of salt in the egg whites before whipping helps stabilize the foam and makes for a stronger meringue.
  • If your meringues crack a little, don't worry—the whipped cream and pears will cover any imperfections, and honestly, a few cracks add rustic charm.
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