Pacencia Cookie (Filipino Meringue Cookie)

The Pacencia Cookie recipe is made with whipped egg whites, sugar, flour and a little bit of vanilla. It truly tastes like a crispy marshmallow.

“Pacencia” translates to patience, it could be because back in the olden days you needed a little bit of patience to get the egg whites nice and stiff and the muscle to keep whisking until the sugar melted into the egg whites.

Now in modern times if you have a stand mixer the time between whipping and baking is so much faster.

My Mom told me Pacencia Cookie is what both my Grandmothers would have for a snack and that made me smile.

Ingredients for Pacencia Cookie

It really doesn't need much as you can see.

Whipped Egg Whites - You will need egg whites from 3 eggs. Whip the egg whites really good before you add in the sugar. You can turn the left over yolks into Yema or Leche Flan.

Granulated Sugar - Add the sugar after the egg whites are nice and stiff. This gives it the meringue base.

Flour - The flour gives the cookie it's body and a bit of texture.

Baking Soda - This will give the cookie a little bit of rise and helps with browning it as well.

Vanilla - This adds a touch of flavor. You can also replace this with calamansi juice. It's another traditional flavoring for Pacencia cookies.

How To Make It

Sift together the flour and baking powder into a small bowl and set aside.

Place the egg whites in a stand mixer and mix on high until the egg whites are super stiff.  Slowly add in the sugar.  Keep mixing until the sugar has melted into the egg whites.  Stop the mixer and take some of the egg whites in between your fingers.  If it’s smooth it’s done, if it’s still gritty, keep mixing.  It should take about a minute or two to mix in the sugar.

Take it out of the stand and sift in the flour mixture and vanilla. Fold it into the egg whites until fully incorporated.  Mix slowly to keep the integrity of the stiff egg whites.  

Transfer the Pacenica Cookie mixture into a piping bag and pipe into 1 inch disks on a lined baking tray.

Make sure each disk is at least an inch apart.

Bake for 10 minutes and then flip the baking trays around and bake for a further 10 minutes.

Let it cool on the baking tray and then transfer to a serving tray.

How to store the Pacencia Cookies

Keep the Pacencia Cookie stored in a dry sealed container away from light for up to 3 days. If you are not consuming them right away you can freeze them for up to one month. You can toast them for 2 minutes to get crispy again.

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