Pasencia – Filipino Meringue Cookies

Pasencia Filipino Meringue Cookies

If there is one cookie I’ve had the most of in sheer volume alone, pasencia cookies would easily top the list. This is one of those things you mindlessly snack on while reading a book or waiting for dinner to get done.

This recipe is an easy way to use up those pesky small amounts of leftover egg whites. For larger amounts of about a dozen whites, angel food cake comes to mind. I have yet to see a killer egg white omelet recipe, not that I’ve been actively looking for such a thing.

These fat-free meringue cookies are light and crisp with a hint of vanilla. It’s a lot like making French macarons but instead of almond flour, we use plain old wheat flour.

Pasencia Recipe – Filipino Meringue Cookies

makes about 36 bite-sized cookies

Ingredients                  Volume          Ounces          Grams
all-purpose flour               1/4 cup           1.1           30
confectioner's sugar            1/2 cup           2.1           60

whites from large eggs            2               2.1           60
lemon juice                     1/2 tsp
vanilla extract              splash
granulated sugar                  2 tbsp          1.1           30

Special Equipment:

  • A pastry bag
  • A plain round pastry tip (about 1/4- to 1/2-inch opening)


  • Have all of the ingredients at room temperature before continuing.
  • You can also replace the lemon juice with 1/4 teaspoon cream of tartar.


Preheat Oven    275ºF / 135ºC

Prepare a half-sheet pan or cookie sheet lined with parchment
paper or silicone.

Mix (Sponge Process - Meringue Method)
                Sift together 1/2 cup of confectioner's sugar and
                flour. Set aside until needed.

                In a clean bowl, whip the egg whites until frothy.
                Add the lemon juice, vanilla extract, and granulated
                sugar. Whip the egg whites to stiff peaks.

                Using a wide rubber spatula, fold in the sifted flour
                and confectioner's sugar.

                Continue folding until the flour and sugar are
                thoroughly absorbed and the meringue is smooth and
                glossy. When tilting the bowl, the meringue should
                move sluggishly.

Pasencia Filipino Meringue Cookies Mixed

Pipe            Deposit the batter into a pastry bag fitted with a
                round pastry tip (about 1/4- to 1/2-inch opening).

                With the pastry tip perpendicular to the sheet pan,
                pipe 3/4-inch rounds spaced about 1 inch apart.

Pasencia Filipino Meringue Cookies Piped

Bake            275ºF / 135ºC for 22 to 26 minutes, or until the edges
                of the cookies turn light brown.

Cool            Let the cookies cool for at least 15 minutes before
                removing from the sheet pan. The cookies will be
                fragile while warm but will crisp as they cool.

Pasencia Filipino Meringue Cookies Baked

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59 Responses to “Pasencia – Filipino Meringue Cookies”

  1. Maggie says:

    I’ve been looking for a good meringue recipe :) This looks great! Very cute cookies.

  2. snookydoodle says:

    How nice! I really want to try these they re so perfect and light :)

  3. Rosa says:

    So pretty! These cookies look interesting!



  4. Y says:

    I haven’t tried these before, but they look very snacktastic!

  5. Lorraine @NotQuiteNigella says:

    They look so lovely and light! Great idea to help use up the leftover egg whites too :) If you find a good egg white omelette recipe I’d love to hear it too!

  6. CookiePie says:

    What lovely cookies! I bet they’re delicious with a cup of tea!

  7. Girl Japan says:

    They look lovely, light and airy… what a fine Recipe!!!!

  8. Gera @ SweetsFoods says:

    Hi Jude!

    I’m sure these crispy airy cookies must taste great at tea time :)
    Is the name pasencia related to “paciencia” in Spanish language (patience in English)?
    With very little patience you can eat all of them in few minutes!

  9. lisaiscooking says:

    They kind of look like vanilla wafers, but I’m sure they’re much better and fresher! They also look like they’d be addictive. Are they sturdy enough to soak and use layered in a dessert as you would lady fingers?

  10. heidi leon says:

    never seen it or try it before, but I’ll give it a try! Congrats, great pics!

  11. Jillian says:

    I have only made the French and Italian versions that include almonds. I love the sound of these and they look so pretty!

  12. Joelen says:

    This looks delicious and I hope to make these soon!

  13. Leela says:

    We have a similar Thai version of these meringue “wafers,” too. (And boy, do I know about the mindless noshing …) My favorite neighborhood bakery in Bangkok’s was known for their pasteis de nata, flans, and their custardy ilk. Then there were these delicious meringue things that they sold by the kilo which, thematically, didn’t really go with other things in the store. The egg whites had to go somewhere, I guess.

    Growing up graham crackers weren’t readily available in Bangkok, so I pounded these meringue wafers in my granite mortar to make cracker crumbs for cheesecake crust in lieu of the real thing. Worked beautifully.

    Great job as always, Jude.

  14. Trisha says:

    I love it when gorgeous is relatively easy. These are like little buttons of snacking joy.

  15. The Duo Dishes says:

    Light, lovely low fat, sweet snack!

  16. [eatingclub] vancouver || js says:

    Oh, so that’s what they’re called. I remember eating these by the bagful as a child, but I never knew what they were or what they were called.

  17. Manggy says:

    Beautiful! I always thought it was made from a whole-egg meringue (a la genoise wafers) but those look perfect, so I guess you’re right :)

  18. Caroline says:

    Oooh, I haven’t had these in a long time. Thanks for reminding me, now got to get baking.
    BTW, I made your lenguas de gato for Christmas and they were a hit. Now my family is bugging me for puto seco, got a recipe to share?

  19. Marvin says:

    Great looking cookies, Jude. I’ve never known the name of these cookies, so thanks for clearing it up. It also seems like such a low volume cranks out a lot of cookies! I will definitely be giving these a try, maybe with kalamansi juice instead of lemon.

  20. maris says:

    These remind me of little vanilla wafers – how delicious!

  21. _ts of [eatingclub] vancouver says:

    Oh! Pasensya/pasencia!! It’s been a while! I remember going to a bakery with my aunt when I was a wee one and telling her I wanted these (not knowing the name). She kept saying “pasensya” so I thought that she wasn’t going to get me any! “Pasensya nalang.” =D

  22. Hannah says:

    How cute- They look like foot-less macarons!

  23. March says:

    Thanks for sharing the recipe & lovely photos! There’s another type of pacencia that I like as well, those with glossier tops & with feet, they look exactly like mini French macarons. I would appreciate if you can also make them as pacencia version # 2. Hope it’s not asking too much. Thanks!

  24. PG says:

    these look really good to much on. Beautiful! And I really like the collection of cookies you have down there.

  25. grace says:

    upon first glance, these look like little ‘nilla wafers, and to know that they’re actually lighter in texture and certainly more tasty puts a big fat smile on my face. :)

  26. Tangled Noodle says:

    They look like cute buttons! I attempted a version of uraro cookies but the recipe I used had quite a bit of butter. These look great and something to definitely try.

  27. Caitlin says:

    Egg white omelets – shudder. Give me eggs over easy with that tasty runny yolk please! And if I didn’t currently have a macaron obsession, I’d definitely look into making these – they look wonderful and light.

  28. Lori says:

    If only you lived next door. I could give you my yolks and I would take your whites. I have egg whites nearly every morning for breakfast. I never get sick of them.

    Once in a while though I think I could give up my omelette to make these yummy little cookies. I love meringue cookies. Ah, yes, and macarons too.

  29. maryann says:

    I’ve never met an egg white omelet I liked either.

  30. Vera says:

    Delicious little treats! There are always some egg whites leftovers in my fridge. Thank you, Jude, for the recipe!

  31. Soma says:

    Cute little one. what a neat job you do Jude! The shaped u have dropped there are picture perfect.

  32. Lori Lynn says:

    The cookies are darling. Love the polka-dot photo of them ready to be baked.

  33. Chuck says:

    Ok, I’ll take a dozen or two of those. How cute are they and they look so easy to make too.

  34. noobcook says:

    They look so cute, and are all of uniform sizes … very professionally made =)

  35. natalia says:

    This cookies are so beautiful ! (And I love the soup bowls !)

  36. Marc @ NoRecipes says:

    Wow great piping. They look like perfect little buttons laid out by a machine. And the baked cookies look delcious!

  37. Deelish Dish says:

    My Norwegian aunt makes something similar to this but they’re spicy, like ginger snaps. We fill jars full of them and I have the hand-to-mouth syndrome for days with those babies.

  38. Jescel says:

    Oh gawd! this is a blast from the past.. i love these cookies too and i ate them often! so funny.. thanks for reminding me.

  39. Gera, Yup it’s definitely related. I have no idea how it got its name but your guess sounds good to me.

    Lisa, I’m almost sure pasencia will disintegrate if soaked. Worth a try, though :)

    Leela, Sounds like a pretty smart way use up the egg whites. The cheesecake crust idea sounds good.

    Caroline, Hmm puto seko. Never seen a recipe for that. I have one for puto maya, though.

    ts, I kept hearing that same pasencia line, too. Sucks that it had nothing to do with cookies whenever I heard it :(

    March, I’ve been trying to figure out how to make ones with feet but I can’t replicate it. I’m convinced they have some sort of mini mold to get the feet. I’ll keep trying, though.

  40. Dee says:

    You had me at fat free. Alright, I drooled over the photos before I knew my hips would love them. And your piping skills are very impressive :)

    By the way, I’m perfecting my mushroom soup recipe just so I can make your bread bowls. See what you’ve done!

  41. Elle says:

    How sweet. Didn’t realise from the first photo how tiny they are…just a nice little nibble. Lemon, vanilla, a bit of crunch. Bet they would be great with tea, too.

  42. jose says:

    delicious! pretty easy to make, although i could use some more experience with the pastry bag. waiting for a batch to cool .. had one already, though. delicious. so light, so airy, so refreshing. thanks for the recipe!

  43. Ela says:

    i love pacencia. specially when it melts in my mouth.

  44. nancy says:

    Oh my goodness…

    I just made these right now, and considering the simplicity of the recipe these taste so good!

    I also had some leftover mixture in the pastry bag so I ended up piping the rest into one muffin tin.

    The result was almost a light, airy and just right souffle like texture! It was really really soft and had the right amount of the egg-y taste of a souffle, and it was so delicious. Next time, I’ll try piping all of the mixture into the muffin tray and see what happens :)

    Thank you so much for sharing!

  45. Nancy – Glad to hear they turned out well! Interesting tip with using a muffin pan. I’ll have to try that out.

  46. Maui says:

    I’m from the Philippines and I used to buy these cookies all the time when I was in gradeschool! A company packages them here in and sells them in stores, calls them “eggnog cookies.” :)

  47. alisa@Foodista says:

    Im bookmarking this recipe because me and my son are both crazy about pasencia :) Thanks for sharing the recipe!

  48. Mich W says:

    Do post the recipe for the ‘footed’ pasencia when you crack the secret (they’re called Pasencia White (wheat drop cookies) on the La Pacita label). I grew up on these cookies and would love to learn how to make them for my kiddies. I will give your posted recipe a go and with bated breath I shall await your recipe for the delicately white-domed and footed version. As it’s been said, patience is a virtue. Your photos look good enough to eat, btw, and a big thanks for sharing the goods.

  49. Roy G. Escalona says:

    Thank you for this great recipe. Really one of my favorite. i wonder how can we get rid of small bubbles at the top of the cookie when already cooked? Has anyone encounter that?

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  51. kels says:

    wow thank you for this recipe. they look delicious. this has always been my childhood favorite snack. i have always mistaken eggnog cookies for this one. i will surely try this recipe this weekend. cheers to all those who brought back childhood mem’ries of pasencia cookies!

  52. Jackie says:

    I made these and they were yummy! My son & I couldn’t stop eating them. They are light and crisp with a chewy center. Quick to make and mine disappeared very quickly!

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