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.
Servings: 30 Cookies (about)
Equipment
- Baking Sheet
- Parchment or Silicon Baking Mat
Ingredients
- 2 Egg Whites
- ½ Cup Super Fine Sugar
- ¼ Cup All Purpose Flour
- ⅛ Teaspoon Baking Powder
- ¼ Teaspoon Vanilla Essence
Instructions
- Prep: Pre-Heat oven to 300F and line a baking sheet with a silicone pat or parchment paper. Sift together the flour and baking powder into a small bowl and set aside.
- Whip the Egg Whites: 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.
- Fold in the Flour: Take it out of the stand and add in the flour mixture and Fold it into the egg whites until fully incorporated. Mix slowly to keep the integrity of the stiff egg whites.
- Pipe The Cookies: Transfer the Pacenica Cookie mixture into a piping bag and pipe into 1 inch disks on a lined baking tray.
- Bake the Cookies: 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.