Rating: 4.3 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is a Filipino delicacy. I personally love this. I hope you enjoy this one.

Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
18
Yield:
18 pieces
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.

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  • Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated.

  • Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle.

  • Bake in the preheated oven until browned along the edges, about 5 minutes.

  • Remove the baked 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 the edges overlap. Cool seam-side down on a wire rack until completely crisp.

Nutrition Facts

86 calories; protein 0.9g; carbohydrates 9.1g; fat 5.2g; cholesterol 13.6mg; sodium 42.6mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
01/09/2010
Very delicate & delicious! It is very FANCY sugar cookie. I had made these for a childrens fundraiser and they sold out! Another helpful hint USE Parchment paper! lift off perfectly and with great ease! This is essential since you must work quickly to lift off pan and then roll before they cool. Read More
(28)

Most helpful critical review

Rating: 3 stars
12/04/2008
This is a technically difficult cookie to make. You need sides on your cookie sheet to contain spillovers. The dough liquified into a huge pancake the first time and cooked unevenly the second. It is hard to get the softer parts to roll up like the browned edges do so well. I liked the flavor but need help with the execution of the wafers. Read More
(22)
20 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/08/2010
Very delicate & delicious! It is very FANCY sugar cookie. I had made these for a childrens fundraiser and they sold out! Another helpful hint USE Parchment paper! lift off perfectly and with great ease! This is essential since you must work quickly to lift off pan and then roll before they cool. Read More
(28)
Rating: 3 stars
12/04/2008
This is a technically difficult cookie to make. You need sides on your cookie sheet to contain spillovers. The dough liquified into a huge pancake the first time and cooked unevenly the second. It is hard to get the softer parts to roll up like the browned edges do so well. I liked the flavor but need help with the execution of the wafers. Read More
(22)
Rating: 4 stars
01/11/2010
I was looking for ice cream cone recipe but I stumbled into this. This reminds me of my childhood my mother used to buy barquillo after coming out from the church. This barquillo taste better than the one I buy from the store it is light and melts in your mouth. I even stuffed it with whipped cream. Since it is delicate I only put 6 in the tray so that I do not have to rush rolling it. After baking I place it on a cloth napkin where I will roll it and used the napkin to help me to roll. I put it on the kitchen towel with the overlapped edge down just in case it unrolls. I baked it on silpat liner. The only problem I have was spreading it on the tray with my offset spatula. I will use this recipe again Read More
(13)
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Rating: 5 stars
01/03/2011
I followed this recipe exactly and they turned out AMAZING! The hardest part for me though was rolling them before they turned crisp. I ended up taking them out as soon as the edges turned color. I also used pandan extract instead of vanilla. Thanks so much for this recipe!! Read More
(4)
Rating: 5 stars
12/02/2008
I just made these and they came out very good! I think I didn't make them thin enough when I spread the batter out but they still tasted delicious definitely going to be trying them again:) Read More
(4)
Rating: 5 stars
08/25/2011
MY GOODNESS I just made these cookies.And they are all gone less then 15 minutes my kids breath them in.So good I making them again tomorrow.Thank You so much for this recipe.Its most def a keeper! Read More
(3)
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Rating: 5 stars
12/04/2014
I love this recipe. BUT the very best way to make this is to add an extra teaspoon of vanilla whip the butter egg whites and sugar together before gently mixing in the flour. Makes them nice and fluffy without adding any rising ingredients and you have more time when they come out of the oven to smear some chocolate in them before you roll them up Read More
(3)
Rating: 5 stars
12/07/2010
this is such a good recipe i didnt have any all purpose flour so i used 3/4cup cake flour and baked it at 350. one of the bet i have ever had "GREAT JOB" Read More
(3)
Rating: 5 stars
05/18/2009
Delicious and delicate! I had to work quickly but was definitely worth the time. Read More
(2)