Monday, January 3, 2011


Not only are the barquillos made by Filipino bakers very thin, they are uniform in size and I can honestly say yummier than mine. And most important, they're not terribly expensive so why bother. Unless I want the barquillos flavored with say lychee or orange blossoms.

½ cup butter, room temperature
½ cup sugar
1 teaspoon pure vanilla extract or other flavoring
2 egg whites
2/3 cup all-purpose flour

Preheat oven to 375°F.
Draw 4-inch circles 2 inches apart on parchment paper, flip the paper and place on a cookie sheet.
In a standing mixer bowl with the paddle attachment, cream butter with sugar and vanilla until light and fluffy. Gradually beat in egg whites until smooth. Stir in the flour.
Drop 1½ teaspoons of the dough onto the baking sheet then spread thinly with a small offset spatula.
Bake one sheet pan at a time until wafers are brown along edges. Remove wafers from the baking sheet, one at a time, using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until edges overlap. Cool seam side down on a wire rack until crisp all over.
one recipe makes about 2 dozens 4-inch barquillos

batter is kind of tight perhaps 1/4 cup of water will help loosen it up. I have seen making them in Negros and they use a metal rod to roll in the wafer once they are out of the oven. The batter when they pour it on the baking sheet it flows like a lava. No need for the baker to spread the batter with a spatula.

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