Pacencia Cookie (Filipino Meringue Cookie)

I'll never forget the day my officemate Valerie brought these cloud-like cookies to work. "Try this," she said with a knowing smile, "but be careful - they're addictive." One bite and I was completely hooked!

These Pacencia cookies literally dissolve on your tongue like the most delicate marshmallow you've ever tasted. When I begged her for the recipe, she laughed and said her lola made them with just five simple ingredients. I thought she was kidding until I tried making them myself.

Now I understand why they're called "Pacencia" - which means patience in Filipino - because waiting for them to cool before devouring the entire batch is the hardest part! If you've never experienced these airy, crispy meringue cookies before, you're in for such a treat.

Why You'll Love This Recipe

These delicate Filipino meringue cookies are absolutely magical - they literally melt in your mouth like crispy marshmallows! The name "Pacencia" means patience, but with a stand mixer, these come together surprisingly quickly. What makes them truly special is their cloud-like texture and subtle sweetness that's not overwhelming. They're perfect for afternoon tea, special occasions, or when you want to impress guests with something uniquely Filipino.

Plus, they're naturally gluten-light and use simple pantry ingredients you probably already have. My grandmothers would enjoy these as their favorite snack, and now I understand why - they're simply irresistible!

Ingredients

• 3 egg whites (room temperature works best)
• ½ cup superfine sugar
• ¼ cup all-purpose flour
• ⅛ teaspoon baking powder
• ¼ teaspoon vanilla extract

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I chose these specific ingredients for their unique roles in creating the perfect texture. The egg whites provide the airy, meringue-like base that gives Pacencia cookies their signature lightness. Superfine sugar dissolves more easily than regular granulated sugar, creating that smooth, glossy meringue without grittiness.

The small amount of flour gives the cookies just enough structure to hold their shape while keeping them delicate. Baking powder adds a gentle lift and helps with that beautiful golden color. Vanilla brings a subtle warmth, though you can substitute with calamansi juice for a traditional Filipino twist.

Equipment

• Stand mixer - Essential for whipping egg whites to stiff peaks without tiring your arm
• Fine-mesh sieve - For sifting flour and baking powder to prevent lumps
• Large mixing bowl - For combining ingredients gently
• Piping bag or plastic bag - Creates uniform cookie shapes and sizes
• Baking sheets - For even baking and proper spacing
• Parchment paper or silicone mats - Prevents sticking and ensures easy removal

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How To Make

1. Preheat your oven to 300°F and line baking sheets with parchment paper or silicone mats. This lower temperature is crucial for achieving that perfect crispy texture without burning the delicate meringue.
2. Sift the flour and baking powder together into a small bowl and set aside. This step ensures no lumps will deflate your precious egg whites later.
3. Place the egg whites in your stand mixer bowl and whip on high speed until they form stiff, glossy peaks. This usually takes 3-4 minutes, and the peaks should hold their shape when you lift the beaters.
4. Slowly add the superfine sugar while the mixer is running on medium speed. Continue mixing until the sugar completely dissolves into the egg whites - about 1-2 minutes more. Test by rubbing a small amount between your fingers; it should feel completely smooth, not gritty.
5. Remove the bowl from the mixer and gently fold in the sifted flour mixture and vanilla extract using a large spoon or spatula. Fold slowly and carefully to maintain the airiness of your meringue - this is where the "pacencia" comes in!
6. Transfer the mixture to a piping bag or a plastic bag with the corner snipped off. Pipe 1-inch rounds onto your prepared baking sheets, spacing them at least 1 inch apart as they'll expand slightly during baking.
7. Bake for 10 minutes, then rotate the baking sheets and bake for another 10 minutes until the cookies are set and lightly golden. They should feel firm to the touch but not brown.
8. Let the cookies cool completely on the baking sheets before transferring to a serving plate. They'll continue to crisp up as they cool.

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Tips from Lola's Kitchen

• Make sure your mixing bowl and beaters are completely clean and grease-free - even a tiny bit of oil will prevent the egg whites from whipping properly
• Room temperature egg whites whip better and faster than cold ones
• If you don't have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds
• Don't open the oven door during the first 10 minutes of baking - the temperature change can cause the cookies to collapse
• Save those leftover egg yolks for leche flan or yema - waste not, want not!
• Test one cookie first - if it's not crispy enough after cooling, bake the rest for 2-3 minutes longer

Substitutions

• Replace vanilla extract with ¼ teaspoon calamansi juice for a traditional Filipino flavor
• Use coconut extract instead of vanilla for a tropical twist
• Try almond extract for a nutty variation
• Substitute cake flour for all-purpose flour for an even more delicate texture
• Add a pinch of ube extract and purple food coloring for colorful cookies

Troubleshooting

• Cookies turn out chewy instead of crispy - Your oven temperature may be too high, or there was moisture in your ingredients
• Egg whites won't whip - Check that your bowl is completely clean and there's no yolk in the whites
• Cookies spread too much - The egg whites may have been over-folded, or the oven temperature is too low
• Cookies crack on top - This usually means the oven is too hot; lower the temperature by 25°F
• Mixture looks curdled after adding flour - You may have folded too vigorously; this happens but they'll still taste good!

Storage & Reheating

• Store in an airtight container at room temperature for up to 3 days
• Keep away from humidity - these cookies absorb moisture quickly and will lose their crispiness
• Freeze in airtight containers for up to 1 month
• To re-crisp stored cookies, toast in a 250°F oven for 2-3 minutes
• Don't refrigerate - the moisture will make them soggy
• Place parchment paper between layers if stacking to prevent sticking

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FAQ

Related

Looking for other recipes like this? Try these:

Pacencia Cookie (Filipino Meringue Cookie)

Pacencia cookies are traditional Filipino meringue treats made from whipped egg whites, sugar, and a touch of flour. These delicate, cloud-like cookies bake into crispy, golden rounds that dissolve instantly on the tongue like sweet marshmallows. Named after the Spanish word for "patience" - a nod to the careful whisking once required to achieve perfect meringue - they represent the elegant simplicity of Filipino home baking. With their airy texture and subtle vanilla sweetness, Pacencia cookies transform just five pantry staples into an ethereal dessert that's both nostalgic comfort food and sophisticated treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine Filipino

Servings 30 cookies

Difficulty Intermediate

Ingredients

 

1x2x3x

• 3 egg whites room temperature works best
• ½ cup superfine sugar
• ¼ cup all-purpose flour
• ⅛ teaspoon baking powder
• ¼ teaspoon vanilla extract

Instructions

 

• Preheat your oven to 300°F and line baking sheets with parchment paper or silicone mats. This lower temperature is crucial for achieving that perfect crispy texture without burning the delicate meringue.
• Sift the flour and baking powder together into a small bowl and set aside. This step ensures no lumps will deflate your precious egg whites later.
• Place the egg whites in your stand mixer bowl and whip on high speed until they form stiff, glossy peaks. This usually takes 3-4 minutes, and the peaks should hold their shape when you lift the beaters.
• Slowly add the superfine sugar while the mixer is running on medium speed. Continue mixing until the sugar completely dissolves into the egg whites - about 1-2 minutes more. Test by rubbing a small amount between your fingers; it should feel completely smooth, not gritty.
• Remove the bowl from the mixer and gently fold in the sifted flour mixture and vanilla extract using a large spoon or spatula. Fold slowly and carefully to maintain the airiness of your meringue - this is where the "pacencia" comes in!
• Transfer the mixture to a piping bag or a plastic bag with the corner snipped off. Pipe 1-inch rounds onto your prepared baking sheets, spacing them at least 1 inch apart as they'll expand slightly during baking.
• Bake for 10 minutes, then rotate the baking sheets and bake for another 10 minutes until the cookies are set and lightly golden. They should feel firm to the touch but not brown.
• Let the cookies cool completely on the baking sheets before transferring to a serving plate. They'll continue to crisp up as they cool.

Tips from Lola's Kitchen

• Make sure your mixing bowl and beaters are completely clean and grease-free - even a tiny bit of oil will prevent the egg whites from whipping properly
• Room temperature egg whites whip better and faster than cold ones
• If you don't have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds
• Don't open the oven door during the first 10 minutes of baking - the temperature change can cause the cookies to collapse
• Save those leftover egg yolks for leche flan or yema - waste not, want not!
• Test one cookie first - if it's not crispy enough after cooling, bake the rest for 2-3 minutes longer

Tried this recipe?Let us know how it was!

The Story Behind Pacencia Cookies

Pacencia cookies have been gracing Filipino tables for generations, representing one of the most beloved traditional meringue treats in Philippine cuisine. These delicate cookies trace their roots back to the Spanish colonial period, when European baking techniques merged beautifully with Filipino ingenuity and local tastes. The name "Pacencia," meaning patience in Spanish, perfectly captures the essence of this recipe - both in its traditional preparation and in the virtue needed to wait for these heavenly treats to cool before indulging.

In the early days, Filipino cooks had to rely on manual whisking to achieve the perfect meringue consistency, requiring considerable arm strength and, yes, plenty of patience. Grandmothers would spend long minutes beating egg whites by hand until they reached those coveted stiff peaks, then carefully folding in sugar until it completely dissolved. This labor of love became a cherished ritual passed down through families, with each generation adding their own special touches to the basic recipe.

What makes Pacencia cookies uniquely Filipino is how local cooks adapted the European meringue technique to suit their ingredients and preferences. Some regions add calamansi juice instead of vanilla for a citrusy twist, while others incorporate coconut flavoring to reflect the tropical abundance of the Philippines. The cookies became particularly popular during special occasions and holidays, when families would gather to make large batches together, turning the patient process into a social celebration.

Today, Pacencia cookies remain a symbol of Filipino home baking at its finest. Modern stand mixers have certainly made the process easier, but the fundamental appeal remains unchanged, these are cookies that showcase how simple ingredients, when treated with care and patience, can create something truly magical. Whether served alongside afternoon coffee or presented as elegant party treats, Pacencia cookies continue to delight new generations with their cloud-like texture and nostalgic charm.