Pecan Toffee Meringue with Mulled Pears Recipe

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla extract, and continue beating until glossy and stiff.

Gently fold in the chopped pecans and toffee bits.

Spoon the meringue mixture onto the prepared baking sheet in four equal portions. Use the back of the spoon to create a well in the center of each meringue.

Bake for 45 minutes, or until the meringue is crisp and dry. Allow to cool completely on the baking sheet.

Meanwhile, peel and core the pears. In a saucepan, combine the apple cider, cinnamon stick, cloves, and brown sugar. Bring to a simmer and add the pears. Cook for about 15 minutes, or until the pears are tender. Remove from heat and let them cool in the poaching liquid.

Serve each meringue with a poached pear, drizzle with some of the mulled pear poaching liquid, and top with whipped cream.