Cinnamon Meringue:

Preheat oven to 110° C / 230° F. Line a baking tray with parchment or a silicone baking mat. Fit a disposable piping bag with a star piping tip, and set aside until ready to use.

Add egg whites to a large mixing bowl or the bowl of a stand mixer. Whip to soft peaks.

Gradually add sugar, continuing to whip on medium-high speed until the mixture is thick and glossy, and stiff peaks form.

Mix in the ground cinnamon.

Transfer meringue mixture to piping bag fitted with star tip. Pipe onto prepared tray.

Bake in preheated oven for one hour. Without opening the door, turn off the oven and allow cookies to cool in oven for one hour more.

Ginger Whipped Cream:

Add the cream and ginger to a medium saucepan. Simmer over low heat for 5 minutes. (Do not boil.) Remove from heat, cover, and allow ginger to steep for 30 minutes.

Pass through a fine mesh strainer to remove the ginger. Reweigh cream to 240 milliliters (1 cup), topping up with extra cream as needed. Refrigerate until ready to use.

Apple Compote:

In a medium saucepan, stir together the diced apples, sugar, butter, and spices.

Bring to a gentle simmer over medium-low heat. Continue simmering, stirring occasionally, until apples break down and turn mushy. Remove from heat.

Transfer compote to a bowl. Set aside and allow to cool to room temperature, then cover and refrigerate until ready to use.

Assembly:

Add chilled, ginger-infused cream to a large mixing bowl or the bowl of a stand mixer. Whip on medium-high speed until soft peaks form. Mix in the confectioner’s sugar.

In parfait glasses or stemless wine glasses, layer whipped cream, crushed meringue cookies, apple compote, and diced pears.

Top with additional whipped cream. Garnish with chopped pecans and candied ginger.

Serve immediately.