The Paciencia is a Filipino meringue cookie made from beaten egg whites, sugar, and flour. It evolved from a Castilian cookie and the name translates to ‘patience’ in Spanish. There are only 5 ingredients and they easy to make as long as you beat the egg whites to the right consistency. The crisp texture is addictive. Good luck not eating the whole batch in a day! Paciencia cookies are especially popular during the Christmas season and are often given as gifts (if you have any leftover of course).
Keep an eye on the cookies around the 20 minute mark. They can go from lightly browned to burnt very quickly. I burnt my first batch by cooking them at too high a temperature. The batch I photographed could have gotten a little darker, but I was nervous about burning them again.
Ingredients
4 egg whites
1 cup sugar
1 teaspoon vanilla or almond extract
1/2 cup flour
1/4 teaspoon baking powder
Preheat oven to 275 degrees F and line 2 baking sheets with parchment.
In a large bowl, beat egg whites until stiff peaks form. While continuing to beat, slowly add sugar, then extract.
In a small bowl, combine flour and baking powder. Gently fold into the egg whites.
Place the mixture into a large piping bag with a coupler or a large plastic bag with 1/2-3/4 inch clipped off the corner. Pipe cookies into 1 1/2 inch circles on prepared baking sheet. Bake in preheated oven until crisp and lightly golden, 20 minutes.
Allow to cool on pans before transferring to airtight container.
Adapted from Adora's Box
https://tarasmulticulturaltable.com/paciencia-filipino-meringue-cookies/
lk529 says
14 December, 2013 at 5:21 pmThese just LOOK addicting!