The word "paciencia" means patience in Spanish and Filipino (but spelled differently). It is also the name of this very old fashioned cookie drop that is a cross between a meringue and a cookie. It is light as air, crisp and delicate in flavour. I don't know the origins of this recipe but I guess in those days when everything is done by hand and from scratch it would really take a lot of patience to beat egg whites until stiff and to pipe coin sized rounds onto hand oiled baking paper. We are luckier these days as it doesn't take much effort to make these cookies.
These are perfect for edible gifts or standby snacks for unexpected guests. These cookies are very moreish, and is best kept in very tight lidded jars to keep yourself from finishing them all in one go.
1 cup sugar
1/2 c. flour
1/4 tsp. baking powder
1 tsp. vanilla or almond extract
Preheat the oven to 275° F/140° C.
Beat the egg whites until stiff. Add the sugar gradually while still beating. Add the vanilla or almond extract. Sift the flour and baking powder together. Add to the egg whites and fold in. Attach the coupling into a piping bag but don't put any icing nozzle. Spoon the mixture into the bag. Pipe flat coin sized rounds (about 1 1/2" in diameter) onto lined baking sheets and bake for 20 minutes or until light brown and crisp.
Leave to cool in the pans before transferring into jars.
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