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.
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
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!