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1
Using an electric mixer on high speed, beat goat cheese and salt in a small bowl until creamy; gradually beat in 1/2 cup water. Transfer to a shallow baking dish, cover, and freeze for at least 6 hours. DO AHEAD:
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2
Cook pears in a dry cast-iron skillet over medium heat, turning occasionally, until well charred and just softened, 15-20 minutes. Let cool. Core, coarsely chop, and transfer to a food processor; puree until smooth. Transfer puree to a medium bowl and freeze until completely solid, at least 6 hours. DO AHEAD:
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3
Preheat oven to 170u00b0F. Toast juniper berries in a small, dry skillet over medium heat, stirring often, until fragrant, about 3 minutes. Let cool. Finely grind in spice mill.
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4
Using an electric mixer on medium speed, beat egg whites in a medium bowl until frothy. With motor running, gradually beat in powdered sugar. Increase speed to high; beat until stiff peaks form, 8-10 minutes. Fold in juniper. Spread meringue in a thin layer on a silicone baking mat or parchment paper-lined large baking sheet.
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5
Bake until meringue is completely hard and dry in the center, about 4 hours. Let cool, then break into large pieces. DO AHEAD:
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6
Let pear sorbet sit at room temperature until soft enough to scoop, about 1 hour. Spoon sorbet onto plates and top with meringue pieces. Using a fork, scrape goat cheese until it forms powdery snow; sprinkle over meringue.
