Mini Hot Toddy Pavlovas

The first time I served these at a winter dinner party, my friend Sarah actually gasped when she bit into one. She said it tasted like a cozy fireside evening transformed into something you could eat with a fork. I had been experimenting with meringue textures for weeks, frustrated by hollow shells weeping sugary tears, until this whisky-spiked version finally clicked. Now they are my go-to when I want dessert to feel like a warm hug in winter.

Last Christmas Eve, my kitchen smelled like a distillery crossed with a bakery as the meringues baked. My husband kept wandering in, asking if they were done yet, completely hypnotized by the warm spice scent filling the house. We ended up eating three of them standing right at the counter before the guests even arrived.

Ingredients

• 4 large egg whites: Room temperature whites whip up fluffier and hold their shape better than cold ones
• 220 g caster sugar: The fine texture dissolves seamlessly into the meringue for that signature glossy finish
• 1 tsp cornstarch: My secret for preventing weeping and keeping the interior marshmallow soft
• ½ tsp cream of tartar: Stabilizes the egg whites so they do not collapse during baking
• 1 tsp vanilla extract: Pure vanilla adds a comforting warmth that complements the whisky
• ½ tsp ground cinnamon and ¼ tsp nutmeg: These spices make the kitchen smell incredible while they bake
• 2 ripe pears: Choose pears that give slightly when pressed but are not mushy
• 60 ml whisky: Bourbon or Scotch both work beautifully here
• 200 ml heavy cream: Cold cream whips up faster and holds those soft peaks longer

Instructions

Get your oven ready:

Preheat to 120°C and line your baking sheet with parchment paper

Whip the egg whites:

In a completely clean and dry bowl, whisk until soft peaks form, then add cream of tartar

Add the sugar gradually:

One tablespoon at a time, whisk until the mixture stands up in glossy stiff peaks

Fold in the flavors:

Gently incorporate cornstarch, vanilla, cinnamon, and nutmeg until just combined

Shape the nests:

Spoon or pipe eight small meringue circles onto the prepared sheet, using the back of a spoon to create a little well in each

Bake slow and low:

One hour and fifteen minutes until dry and crisp, then turn off the oven and let them cool completely inside with the door cracked open

Simmer the spiced pears:

Combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a saucepan and bring to a gentle simmer

Cook the pears:

Add diced pears and simmer for ten to twelve minutes until tender, then remove them with a slotted spoon and let cool

Whip the cream:

Beat cold heavy cream with icing sugar and vanilla until soft peaks form, then keep chilled

Assemble the pavlovas:

Top each meringue with whipped cream, spoon over the spiced pears, and drizzle with a little of that aromatic poaching syrup

Pin It

These have become my favorite thing to make when I need dessert but want something that feels special without keeping me in the kitchen for hours. There is something magical about biting through that crisp spiced shell into the soft creamy center.

Making Meringues on Humid Days

I learned the hard way that meringues and humid weather are not friends. On particularly damp days, the sugar absorbs moisture from the air and your crisp meringues can turn sad and sticky. If it is raining or especially muggy, add an extra fifteen minutes to the baking time and let them cool in the oven even longer.

The Whisky Choice

A smoother bourbon works beautifully here, but a peaty Scotch adds this incredible depth that pairs surprisingly well with the pears. Just do not use your most expensive bottle because the subtle notes get a bit lost in the baking process anyway. Mid-range whisky is perfect.

Make Ahead Magic

The meringues can be made three days ahead and stored in an airtight container with parchment paper between layers. The pears actually improve after a day in their spiced syrup. Whip the cream just before serving.

• Store assembled pavlovas for up to two hours before serving
• The meringues freeze beautifully for up to a month
• Leftover poaching syrup makes a lovely addition to tea or cocktails

Pin It

These little pavlovas have become the dessert I turn to when I want to serve something that feels like a proper occasion without the fuss. Hope they bring some cozy warmth to your table too.

Recipe FAQs

→ Can I make these mini pavlovas ahead of time?

Yes, the meringue bases can be prepared 1-2 days in advance and stored in an airtight container at room temperature. The poached pears can also be made ahead and kept refrigerated. Assemble the pavlovas just before serving to maintain crispness.

→ What kind of whisky is best for this dessert?

A smooth Scotch or a mellow bourbon would complement the pear and spice flavors beautifully without overpowering them. Choose a whisky you enjoy drinking for the best results.

→ Is it possible to make a non-alcoholic version?

Absolutely! To make a non-alcoholic version, simply replace the whisky in the poaching liquid with apple juice or pear nectar. The warming spices will still provide a wonderful depth of flavor.

→ How do I ensure my meringues turn out crisp and airy?

For crisp meringues, ensure your egg whites are at room temperature and your mixing bowl is scrupulously clean and dry. Whisk until very stiff, glossy peaks form. Baking at a low temperature for the specified time, then allowing them to cool completely inside the turned-off oven, is crucial for achieving that perfect crisp texture.

→ Can I use other fruits instead of pears?

While pears are a fantastic choice, you can certainly experiment with other fruits. Gently poached apples, quinces, or even plums could offer a delicious variation, allowing you to customize the flavor profile.

→ How should I store any leftover assembled pavlovas?

Assembled pavlovas are best enjoyed immediately to prevent the meringues from softening. If you have leftover components, store the whipped cream and poached pears separately in airtight containers in the refrigerator. Meringue bases can be kept at room temperature.