Mini Hot Toddy Pavlovas

A friend once brought me back a bottle of Scotch from Edinburgh, and I stared at it for weeks before deciding to bake with it instead of just sipping it by the fire. I had leftover egg whites from making custard, a bag of pears going soft on the counter, and a wild idea that meringue could taste like a Hot Toddy if I just believed hard enough. The kitchen smelled like a whisky bar meets a bakery, and when I pulled those little nests from the oven, I knew I'd stumbled onto something special. My husband took one bite and said it tasted like winter in a cloud. I've been making them every cold season since.

I made these for a New Year's Eve gathering once, and they disappeared faster than the champagne. One guest, who normally hates meringue, came back three times and finally admitted she'd never tasted one that wasn't cloyingly sweet. The whisky and spices cut through the sugar just enough to make each bite interesting, and the poached pears added a soft, boozy contrast to the crisp shells. I remember standing in the kitchen at midnight, scraping the last bits of cream from the bowl, feeling proud that I'd created something people actually remembered.

Ingredients

• Egg whites, room temperature: Cold egg whites won't whip up as voluminous, so let them sit out for 30 minutes or run the whole eggs under warm water before cracking.
• Caster sugar: The fine crystals dissolve faster than granulated, giving you that glossy, stable meringue without graininess.
• Cornstarch: This is your secret weapon for a marshmallow-soft center, it stabilizes the meringue and keeps it from weeping.
• Cream of tartar: A tiny pinch helps the egg whites hold their shape and prevents them from deflating mid-bake.
• Ground cinnamon and nutmeg: These warm spices echo the Hot Toddy vibe and make your kitchen smell like a festive hug.
• Whisky: Use a decent Scotch or bourbon, nothing too peaty unless you want that smokiness front and center.
• Ripe pears: Look for pears that yield slightly when pressed, they'll poach tender without turning to mush.
• Brown sugar: It adds a molasses-like depth that white sugar just can't match in the poaching syrup.
• Cinnamon stick, cloves, and lemon zest: These aromatics infuse the syrup with layers of flavor, then get discarded so you don't bite into a whole clove.
• Heavy cream, chilled: Cold cream whips up faster and holds its peaks longer, so pop your bowl in the freezer for 10 minutes if you're in a rush.

Instructions

Prep your oven and tray:

Preheat to 120°C (250°F) and line a baking sheet with parchment, smoothing out any wrinkles so your meringues don't tilt. Low and slow is the meringue mantra.

Whisk the whites:

In a spotlessly clean bowl, whisk egg whites until soft peaks form, then add cream of tartar. Any trace of yolk or grease will stop them from fluffing, so wipe everything down first.

Add sugar gradually:

Sprinkle in caster sugar one tablespoon at a time, whisking constantly until stiff, glossy peaks form and the mixture looks like shaving cream. This takes patience, but rushing it means grainy, weepy meringues.

Fold in the magic:

Gently fold in cornstarch, vanilla, cinnamon, and nutmeg using a spatula, cutting through the center and turning the bowl. Overmixing will deflate all your hard work.

Shape the nests:

Spoon or pipe 8 mounds onto the parchment, using the back of a spoon to create little wells in the center. Space them a few inches apart so they don't kiss while baking.

Bake low and slow:

Slide them into the oven for 1 hour 15 minutes, until they're crisp on the outside and lift off the parchment easily. Turn off the oven, crack the door, and let them cool inside 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 simmer until fragrant. Add diced pears and cook gently for 10-12 minutes, until tender but still holding their shape, then lift them out with a slotted spoon.

Whip the cream:

Beat chilled heavy cream with icing sugar and vanilla until soft peaks form, stopping before it turns grainy. Keep it cold until you're ready to assemble.

Assemble with flair:

Top each cooled meringue nest with a generous dollop of whipped cream, then spoon over the spiced pears and a drizzle of syrup. Dust with cinnamon or scatter lemon zest for a final flourish.

Save

One winter evening, I served these at a small dinner party, and a guest who'd just returned from Scotland said they tasted like home. She told me her grandmother used to make Hot Toddies with pear brandy, and the combination brought back memories she hadn't thought of in years. We stayed up late that night, talking about how food can hold entire stories in a single bite, and I realized these little meringues were more than dessert, they were edible nostalgia.

How to Get Perfect Meringues Every Time

The first time I made meringues, they turned out chewy and sticky because I rushed the sugar and didn't let them dry out properly. Now I know that patience is everything: add sugar slowly, bake low, and let them cool in the oven with the door ajar. If you live somewhere humid, run your oven a bit longer or add an extra tablespoon of cornstarch to help them crisp up. The goal is a shell that shatters when you bite it, then melts into soft clouds inside.

Choosing Your Whisky

I've tried this with everything from smooth bourbon to peaty Islay Scotch, and each one brings a different mood to the dish. Bourbon adds caramel sweetness, while a Highland Scotch gives you honey and oak, and a smoky whisky can be polarizing but unforgettable. Don't waste your best single malt here, save that for sipping, but do use something you'd actually drink. If you're skipping alcohol entirely, pear nectar or apple juice with a splash of lemon works beautifully and keeps the fruit flavors bright.

Make-Ahead and Storage Tips

Meringues are brilliant for prepping ahead because they keep for days in an airtight container, as long as you store them somewhere dry. I've baked them three days before a party, tucked them in a tin, and they stayed crisp and perfect. The poached pears can be made a day in advance and refrigerated, but bring them to room temperature before serving so they don't chill the cream. Whip the cream fresh, and assemble everything at the last minute for maximum wow factor.

• Store unfilled meringues in an airtight container at room temperature for up to 5 days.
• Refrigerate poached pears in their syrup for up to 3 days, reheat gently or serve cold.
• Once assembled, serve within 30 minutes or the meringues will soften and lose their crunch.

Save

These little pavlovas have become my go-to when I want to impress without the stress, they look elegant, taste luxurious, and spark conversation every single time. I hope they bring a little warmth and magic to your table, just like they have to mine.

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 crisp texture. Assemble with cream and pears just before serving.

→ What whisky works best for this dessert?

A smooth Scotch or bourbon works beautifully. Choose a whisky you enjoy drinking, as its flavor will shine through in the poached pears. Avoid overly smoky varieties unless you prefer that intensity.

→ How do I prevent meringues from cracking?

Ensure egg whites are at room temperature and the bowl is completely clean and dry. Add sugar gradually, and cool meringues slowly in the oven with the door ajar to prevent sudden temperature changes.

→ Can I make this alcohol-free?

Absolutely. Replace the whisky with apple juice, pear nectar, or even strong black tea for a non-alcoholic version that still captures the warming spiced essence of a Hot Toddy.

→ What other fruits can I use instead of pears?

Apples, quinces, or even stone fruits like peaches work wonderfully. Adjust poaching time based on the fruit's firmness—softer fruits need less time to become tender.

→ Why are my meringues sticky instead of crisp?

Humidity is often the culprit. Ensure meringues bake long enough to dry completely, and avoid making them on particularly humid days. Proper cooling in the oven also helps achieve the perfect crisp texture.