# Components:
→ Meringues
01 - 4 large egg whites, room temperature
02 - 1 cup (220 g) 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 (60 ml) whisky, such as Scotch or bourbon
10 - ¼ cup (60 ml) water
11 - 3 tablespoons (40 g) brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest
→ Whipped Cream
15 - ¾ cup (200 ml) heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract
→ Garnish
18 - Extra ground cinnamon, optional
19 - Lemon zest, optional
# Preparation Steps:
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 until stiff, glossy peaks form.
04 - Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg until fully combined.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart.
06 - Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and allow meringues to cool inside with the 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 heavy cream, icing sugar, and vanilla extract until soft peaks form. Keep chilled until assembly.
10 - Top each cooled meringue nest with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with a small amount of poaching syrup if desired.
11 - Garnish each pavlova with extra ground cinnamon or lemon zest before serving.
