How to make Silvanas

Hello Lovely and beautiful readers!

I know a lot of people from Visayas area (Philippines) love and crave for Silvanas. The first time I tried this dessert it was like the moment suddenly froze and it was just so heavenly. Since then it became an all time favorite. It is a food for the Gods as I can describe it. Anyway, I am going to share with you my own recipe inspired by Bonjoon's recipe. I tweaked it a little so am I eligible to call this my own recipe? hehe

Silvanas is a Meringue Buttercream cookies.

I have to thank Bonjoon for this. To return the favor, I am sharing it to you as well. I wish you all good luck and all the best in your baking journey.

My 2"x2" Silvanas. Joint birthday celebration of my daughter.

Ingredients:

Meringue
6 egg whites
1 tsp. cream of tartar
3/4 cup granulated sugar
3/4 cup ground roasted cashew nuts

Butter cream
1 cup (2 sticks) salted or unsalted butter (softened)
1 cup confectioner's sugar (sifted)
1/2 cup milk

Coating
Ground Marie Biscuits

Things to do before baking
*Ground the Cashew nuts and Marie biscuits using a grinder or food processor. Grind separately.
*sift the confectioner's sugar
*prepare all things you need


Instructions:

Meringue
Using an electric mixer beat 6 egg whites, once its bubbly add 1 tsp.cream of tartar. Gradually add 1cup of granulated sugar and beat until *stiff peaks form. Add the 3/4 cup ground cashew nuts then fold.

Tips:
*Stiff peaks means the mixture won't drop off from the mixer when you raise it.
* Be careful in folding the cashew nuts. Fold it gently and do not stir. I suggest add the cashew nuts by spreading it unto the egg mixture then fold. Do it layer by layer.

Divide the meringue mixture into half and pour half into a sheet (baking pan) with parchment or wax paper. Level it using a spatula.

Bake at 300F or 150C for 30 mins in middle level then transfer it to highest level. Continue baking for another 20mins or until golden brown. Let completely cool and put it inside the refrigerator while waiting for the other half to baked.

Prepare the Buttercream.

Beat 1cup softened butter until creamy. Gradually add 1 cup confectioner's sugar. Then gradually add 1/2 cup milk.

I used round cookie cutter on these yummy goodness Silvanas.

I tried making the perfect circle but I always fail. I also thought why make it circle when you can make it a square. In this way, you used all the meringue cookies.









Assembly:
Spread buttercream generously on one meringue sheet. Put the other meringue sheet on top. Peel the wax paper of the top meringue sheet. Cover the top and sides with buttercream. Sprinkle ground marie biscuit on top and sides. Use a spatula to level the ground marie biscuits and to take out the excess. We are going to flip over the Silvanas to finish the other side. To do this cover the top with wax paper then put a flat tray or chopping board on top and under then flip it fast. Repeat the steps. After covering the whole silvanas with ground marie biscuits place it back inside the refrigerator to make it hard for the cutting. After 30 mins, you may start the cutting. I usually use a ruler and measure 2"x2". So, from the whole Silvanas I get 20 2"x2" bite size. This depends on how big your sheet (baking pan) is. After cutting it to your desired size, you may or may not cover the sides with buttercream and ground marie biscuit.

Tips:
*To make sure the ground marie biscuit stick to the butter and make it look smooth, put a wax paper on top and glide a flat laddle or soft tissue on the wax paper.
* If its hard to peel the wax paper from the meringue, try putting it back in the refrigerator/freezer
*Do not forget to wash the ruler before using it.

Our  Silvanas birthday cake

She cannot wait to blow the candles. I kept on telling her to wait. lol

Thank you for reading and for bearing with me in this long post. I consider this as easy to bake though it is tedious to do. But its all worth it. If you tried my recipe, please share it here. I would love to see them and show it to others for inspiration.

If you want to keep updated with what's happening in my kitchen, please don't forget to subscribe via email or join my site or G+.

Be inspired, be motivated. Thank you everyone and See you next time.

Kusina ni Inday
If you don't want to miss a post, subscribe to my email update found at the right side bar. Please join my site or add me to G+ and Like my Facebook. If you want me to follow you back, don't forget to provide your site in the comments.