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| Alternative names | galletas paciencia, Filipino meringue cookies, Filipino eggdrop cookies, Filipino eggnog cookies, pasyensya |
|---|---|
| Type | Cookie |
| Place of origin | Philippines |
Paciencia, also known as Filipino meringue galyetas or galletas paciencia, are Filipino cookies made with beaten egg whites, flour, and calamansi. They are typically a smooth flattened hemispherical shape. The name means "patience" in Spanish. They are traditionally eaten during the Christmas Season. [1] [2] [3] [4]
Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced pav-LOH-və or pahv-LOH-və, and occasionally closer to the name of the dancer, as PAHV-lə-və.
Meringue is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin via mechanical shear.
Turrón, torró or torrone is a southwest European and Moroccan nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy. It's also known in Portugal, Morocco, and Latin America.
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. After having been placed in the freezer, the entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream.
A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
A half-moon cookie in Filipino cuisine is a semicircle- or crescent-shaped butter cookie. It has a soft crumbly texture and a sweet flavor with a salty aftertaste.
Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta. Variants of mamón include the larger loaf-like version called taisan, the rolled version called pianono, and ladyfingers known as broas. Mamón also has two very different variants that use mostly the same ingredients, the cookie-like mamón tostado and the steamed puto mamón.
Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Brazo de Mercedes is a traditional Filipino meringue roll with a custard filling typically dusted with powdered sugar. It is a type of pianono.
Silvanas, alternatively spelled as sylvanas or sylvannas, is a Filipino frozen cookie consisting of a layer of buttercream sandwiched between two cashew-meringue wafers coated with cookie crumbs. Silvanas are the cookie versions of the sans rival, a Filipino cake made from similar ingredients.
A cream horn is a pastry made with flaky or puff pastry, and whipped cream.
Puto seco, also known as puto masa, are Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture.
Barquillo is a crispy rolled wafer pastry originating in Spain. It is made from the basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. It was traditionally sold by roadside vendors known as barquilleros who carried a characteristic red roulette tin. It was introduced to Latin America and the Philippines during colonial times. In Spain and former Spanish colonies, barquillos are commonly regarded as a type of Christmas cookie. It is also popular during various fiestas. It spread to neighboring countries and today is extremely popular in East and Southeast Asian countries.
Ube crinkles, also known as purple yam crinkles, are Filipino cookies made from purple yam, flour, eggs, baking powder, butter, and sugar. They are characteristically deep purple in color and are typically rolled in powdered sugar or glazed. They have a crunchy exterior and a soft chewy center.
Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya. It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.
Camachile cookies, also known as quinamunsil, are Filipino ladyfinger cookies that are characteristically shaped like the fruits of the camachile tree. They are traditionally eaten with hot drinks for breakfast or merienda.
Lenguas de gato are Filipino butter cookies. They are made from butter, flours, sugar, eggs, and milk. Their name means "cat's tongue" in Spanish, after their characteristic oval shape. They are very thin and crunchy.
Linga, also known as longa, are Filipino cookies originating from Davao del Sur in the Philippines. The name comes from sesame seeds, which are known locally as linga in the Visayan languages or longa in the Davaoeño language. They are made from flour, sugar, salt, shortening, and sesame seeds. They are characteristically flat and baked until they are a deep brown color. They range in shape and size from small and circular to large and oblong. They are usually dipped in hot drinks like coffee or tsokolate before eating.
