Comments on: Pasencia – Filipino Meringue Cookies

By: Mich W

Mich W — Mon, 17 Aug 2009 12:53:38 +0000

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.

By: alisa@Foodista

alisa@Foodista — Wed, 13 May 2009 11:46:03 +0000

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

By: Maui

Maui — Wed, 06 May 2009 04:43:05 +0000

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.”

By: Jude

Jude — Mon, 20 Apr 2009 03:57:17 +0000

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

By: nancy

nancy — Sat, 18 Apr 2009 06:42:09 +0000

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!

By: Ela

Ela — Wed, 01 Apr 2009 06:25:23 +0000

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

By: jose

jose — Wed, 18 Feb 2009 01:34:17 +0000

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!

By: Elle

Elle — Sun, 15 Feb 2009 22:08:01 +0000

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.

By: Dee

Dee — Wed, 11 Feb 2009 14:05:07 +0000

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!

By: Jude

Jude — Wed, 11 Feb 2009 06:53:29 +0000

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.