Day three of our anniversary week and our mash up today is kind of a last minute change as I was planning to do something with an avocado but the ones I saw on the Asian shop last weekend was not fully ripe yet and is quite pricey. So what I did was to use the unused egg whites from our Chocnut Ice Cream recipe yesterday and made this Cookies and Cream flavoured Paciencia Cookies.
At first I had a really hard time thinking what I will make that has not been done yet. I don’t even had prepared for this as I never have a plan B if my avocado post fails but after looking at the fridge and saw this egg whites several ideas come into mind. Shall I make some meringue or Pavlova mash up, but to be more on the Filipino side I decided a paciencia cookie mash up would be the most appropriate one. Now what do I mix with it? Looking at the pantry I saw my daughters Oreo cookies so I stole some of it and use it to flavour the usual Paciencia cookies Filipinos are used to.
So what is a Paciencia cookie? Well it a cross between a cookie and a meringue, it’s a very popular cookie in the Philippines and kids love it. It’s small, sweet and crunchy and you can buy them in bags where it is consumed like a bag of chips. It is made with just egg whites, a bit of flour and lots of sugar, so to give it a different twist I added some crushed Oreos to give it a different flavour.
I am glad to have made this because it never saw the light of day after baking them, which means my wife and daughter love them. My wife also told me that she have a new favourite and I have to make this quite regularly.
Pasencia Cookies and Cream are Meringue cookies flavoured with crushed Oreos, another original creation here at “Ang Sarap”
3 egg whites
3/4 cup sugar
5 pcs Oreos, crushed
1/2 cup flour
1/4 tsp baking powder
1/3 tsp vanilla extract
Beat egg whites in a large bowl using a mixer, once it forms stiff peaks add sugar a tablespoon at a time, continuously beat until the rest of the sugar is well incorporated.
Sift flour and baking powder together then fold it into the egg white mixture.
Add and fold the Oreos and vanilla until well incorporated.
Place in a piping bag with a large round hole, if you don’t have a piping bag you can use a sturdy plastic bag with a hole cut on the edge.
Pipe batter in round shapes into a wax paper lined baking tray. Leave one inch of space in between cookies then bake in a 200C preheated oven for 12 minutes or until top turns golden brown, open the oven to release a bit of heat inside then close it back again. Leave cookies there for 20 more minutes, this process dries the middle part and make it crunchy if your cookies is quite thick.
Remove from oven then let it cool for 15 minutes then transfer in a cookie jar.