Save to Pinterest The smell hit me first—whisky and cinnamon simmering together on a cold November night. I'd been experimenting with meringues all week, trying to capture the warmth of a hot toddy without the mug. After three batches that cracked, one that wept sugar syrup, and a minor oven mishap involving forgotten cloves, these little pavlovas finally came together. They're crisp on the outside, marshmallowy within, and taste like comfort you can hold in your hand.
I made these for a dinner party where half the guests claimed they didn't like meringue. By the end of the night, every pavlova was gone, and someone asked if I'd bottled the poaching syrup to take home. There's something about the spiced pears and cream that turns skeptics into believers. Even my friend who only drinks bourbon admitted these were dangerously good.
Ingredients
- Egg whites: Room temperature whites whip up faster and hold more air, giving you those glossy, stable peaks that don't deflate.
- Caster sugar: The fine crystals dissolve completely into the meringue, preventing that gritty texture that ruins the melt-in-your-mouth experience.
- Cornstarch: This is your insurance policy against weeping meringues, it stabilizes the structure and keeps everything crisp.
- Cream of tartar: Strengthens the egg white foam and helps you get to stiff peaks without overbeating.
- Cinnamon and nutmeg: These warming spices echo the hot toddy theme and add subtle depth without overpowering the delicate meringue.
- Pears: Choose ripe but firm pears, they need to hold their shape during poaching without turning to mush.
- Whisky: Scotch brings smoky notes, bourbon adds sweetness, either works beautifully depending on your mood.
- Brown sugar: Adds a molasses richness to the poaching liquid that white sugar just can't match.
- Cinnamon stick and cloves: Whole spices infuse the syrup with warmth, then get discarded so you don't bite into one by accident.
- Heavy cream: Must be cold from the fridge, warm cream won't whip properly no matter how long you beat it.
Instructions
- Prep your oven and pan:
- Set the oven to 120°C and line your baking sheet with parchment. Low and slow is the only way meringues dry out properly without browning.
- Whip the egg whites:
- Start whisking on medium speed until you see soft, floppy peaks, then add the cream of tartar. This takes about two minutes, don't rush it or you'll have a grainy mess.
- Add sugar gradually:
- Sprinkle in one tablespoon of caster sugar at a time, whisking constantly until the meringue is thick, glossy, and holds stiff peaks. If you add it all at once, the sugar won't dissolve and you'll end up with syrupy beads on your pavlovas.
- Fold in the dry ingredients:
- Gently fold cornstarch, vanilla, cinnamon, and nutmeg into the meringue using a spatula. Use a light hand so you don't deflate all that air you just whipped in.
- Shape the nests:
- Spoon or pipe eight small mounds onto your prepared sheet, leaving space between them. Use the back of a spoon to create a shallow well in the center of each one for holding the toppings later.
- Bake low and slow:
- Slide them into the oven for 1 hour 15 minutes until they're dry to the touch and lift off the parchment easily. Turn off the oven, crack the door open, and let them cool completely inside, this prevents cracking from sudden temperature changes.
- Simmer the poaching liquid:
- While the meringues bake, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a saucepan over medium heat. Stir until the sugar dissolves and the mixture just starts to bubble.
- Poach the pears:
- Add the diced pears and let them simmer gently for 10 to 12 minutes, stirring occasionally. They should be tender but still hold their shape, remove them with a slotted spoon and let them cool on a plate.
- Whip the cream:
- In a cold bowl, beat the heavy cream with icing sugar and vanilla until soft peaks form. Don't overbeat or you'll end up with butter, stop when it just holds its shape.
- Assemble the pavlovas:
- Place a generous dollop of whipped cream into the center of each meringue nest, then spoon the spiced pears on top. Drizzle a little of the poaching syrup over everything for extra flavor and shine.
- Garnish and serve:
- Finish with a light dusting of cinnamon or a few curls of lemon zest. Serve immediately while the meringue is still crisp.
Save to Pinterest The first time I served these, my neighbor said they reminded her of sitting by the fire with a proper toddy after a long winter walk. That's exactly what I was hoping for—a dessert that feels like a hug, a conversation, and a little bit of mischief all at once. It's become my go-to when I want something special but not fussy.
Make It Your Own
If whisky isn't your thing, swap it for apple juice or pear nectar and you'll still get that spiced, cozy flavor. I've also made these with diced apples instead of pears, and once with quince when I found some at the market. The poaching liquid works with almost any firm fruit, so feel free to experiment based on what's in season or what you have on hand.
Storing and Planning Ahead
The meringue nests can be baked up to two days in advance and stored in an airtight container at room temperature. Just make sure they're completely cool and the container is sealed tight, any moisture will turn them sticky. The poached pears keep in the fridge for up to three days, and the whipped cream is best made fresh, but you can whip it an hour or two ahead and keep it chilled.
Serving Suggestions
These pavlovas are stunning on their own, but I like to serve them with a small glass of the same whisky I used in the poaching liquid, or a cup of spiced tea. They're elegant enough for a dinner party but casual enough for a weekend treat. If you're feeling extra, drizzle a bit of the reduced poaching syrup around the plate for a restaurant-style finish.
- Pair with a smoky Scotch or smooth bourbon for a full hot toddy experience.
- Serve alongside espresso or chai tea for a cozy afternoon dessert.
- Top with candied ginger or toasted pecans for added texture and warmth.
Save to Pinterest There's something magical about turning a drink into a dessert, especially one that tastes like the best parts of winter. These little pavlovas always spark conversation, and honestly, that's half the reason I keep making them.
Recipe FAQs
- → 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 crispness. Add toppings just before serving.
- → What whisky works best for this dessert?
Scotch or bourbon both work beautifully. Scotch provides a smoky depth while bourbon adds vanilla and caramel notes. Choose based on your flavor preference.
- → How do I prevent meringues from cracking?
Avoid opening the oven door during baking, add sugar gradually while whisking, and let meringues cool completely inside the oven with the door ajar to prevent sudden temperature changes.
- → Can I make this non-alcoholic?
Absolutely. Replace whisky with apple juice, pear nectar, or even strong black tea for a similar warming effect without alcohol. The spices will still provide wonderful flavor.
- → What other fruits can I use instead of pears?
Apples, quinces, or even stone fruits like peaches work well. Adjust poaching time based on the firmness of your chosen fruit to achieve tender but not mushy results.
- → Why are my meringues sticky or chewy?
Humidity is often the culprit. Ensure your mixing bowl is completely dry, avoid making meringues on humid days, and bake them long enough until completely crisp and dry throughout.