Meringue Cookies

Meringue Cookies

Yesterday I had posted some Leche Flan and that uses a lot of egg yolks and as a result I was left with this egg whites which definitely can be used for something else, first thing that came out in my mind was making some meringue cookies. Meringue cookies or Pacensia cookies (what they call it in Philippines) is a cross between meringue and cookies, it is popular in the Philippines as a snack item and sold in every supermarket and sari sari stores, it is bite sized and easy to munch on you wonโ€™t even notice you finished a whole bag already. The reason why I called it the English name is that because it is not round in shape like the pacensia cookies, I donโ€™t know to make them round by piping, I just piped them like a small meringue.

Ingredients


1/2 cup flour
1 cup confectioner’s sugar
4 egg whites
1 tsp lemon juice
1 tsp vanilla extract
4 tbsp sugar

Method

  1. Sift together confectioner’s sugar and flour then set aside.
  2. In a mixing bowl beat the egg whites in high speed using a hand mixer.
  3. Once egg whites are frothy add the lemon juice, vanilla extract, and sugar then continue to beat in high speed until it forms stiff peaks.
  4. Fold in the sifted flour and confectioner’s sugar to the egg white mixture, mix well.
  5. Add the mixture to the piping bag.
  6. Place a baking paper on a cookie pan then pipe down the mixture, each piece should 1 inch in diameter at the max. Spacing between each cookie should be at least 1 inch well.
  7. Bake in a 140C preheated oven for 30 minutes or until light golden brown in colour.


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19 Responses

  1. Cherrey says:

    can i make these in an oven toaster? i don’t have an oven yet.. wow it’s quite very easy..

  2. Your meringue cookies look superb.
    ๐Ÿ™‚ Mandy

  3. Your leche flan looks beautiful, and your meringue cookies turned out great! I haven’t made them in a while, but seeing your post makes me want to make a batch! ๐Ÿ™‚

  4. You made these look so easy! I always assumed they were difficult. Nice work!

  5. Blaqmind says:

    come on now, you know I’m on my summer diet eh ๐Ÿ™‚

  6. Those look fantastic. We’re the same way always needing something to do with the egg yolks in our case after macaroons or meringues.

  7. I love making meringue and eating it in pies because it’s light taste. But I never tried meringue cookies before. These are my moms favorite and I have to get around to trying it. Thanks for sharing another wonderful recipe as always ๐Ÿ™‚

  8. Meri says:

    I love love love to make meringues! Peppermint ones are my favorite, but I like vanilla or almond or orange flavored ones as well, with food coloring or sprinkles in them!

  9. I can imagine the crunchy and delicious taste of this cookie.

  10. Sirmata says:

    Nice look! But i dont really like pasencia because its to hard. I might loose a braket.
    well i suggest to make recipe on macaroons also. I have already tried to bake 5 times on those cute macaroon but still failed. I cant get the meringue right. I hope u can help me ,thanks

  11. wow! its really nice.. but i watched stephanie jaworski’s style of meringue cookies and i saw that it does not need of any flour. you should really watch the video..
    here is the url:
    http://www.joyofbaking.com/MeringueCookies.html
    http://www.joyofbaking.com/cookierecipes/ChocolateMeringueCookiesRecipe.html

    • Dum says:

      Sorry to butt in, but as the author said in the intro, it’s not a recipe for *just* meringue, but meringue cookies, Filipino-style. Hence, the addition of flour. ๐Ÿ™‚

  12. Madi says:

    How many does this recipe make?

  13. sungniem says:

    how to make sure your meringue doesnt stick on your baking sheet?

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