I was baking so much in the run-up to the holidays in a well-meaning attempt to post as many pre-Christmas items as I could. Itâ€™s the writing where I have a bottleneck so while I have photos and recipes galore, I just canâ€™t seem to find enough time to sit down and write. One of the nagging issues I had as I made ensaimada after ensaimada with a 30+ egg yolk recipe each time was what to do with all of the egg whites! So today is egg white day; first, the sans rival post earlier and now Pacienciaâ€¦a great, relatively easy user-upper of excess egg whites. To make, beat 8 egg whites until stiff with the whisk attachment on your mixer. Add 2 cups of caster (or white) sugar and continue to beat until glossy. Sift 1 cup all purpose flour and Â½ teaspoon of baking powder together and fold this into the egg whites carefully. Add some grated rind of lemon or some lemon/vanilla extract.
Drop by the teaspoonful onto greased cookie sheet and bake at 350 degrees F until light brown. I got this recipe from Recipes of the Philippines by Enriqueta David-Perez. The key is not to make the meringues too big unless you intentionally want them crisper on the outside and chewy on the inside. This does not get as rock hard as the slow cooked white meringue but it is appealing in its own way. I wouldnâ€™t make this unless I had excess egg whites from another recipe but other folks seemed to like itâ€¦ It seems to be a dessert that is misnamed as it took very little effort and patience to make thisâ€¦if anything should have patience in the title it was the sans rival I wrote about earlier!