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
- 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.
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.
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.