My First Silvanas Adventure
I tried making Silvanas this week. They are a famous cookie from the Philippines. My kitchen looked like a cloud of powdered sugar exploded. I still laugh at that.
These are not your everyday cookies. They are like little frozen sandwiches. A crispy meringue hugs a rich buttercream. The whole thing gets rolled in nutty crumbs. It is pure magic.
Why These Cookies Feel Special
This recipe matters because it connects us. Food is a way to visit a place without leaving home. Making these, I thought of families in the Philippines sharing them. That is a beautiful thing.
It also teaches patience. You cannot rush the meringue or the buttercream. Good things take time. That is a lesson for baking and for life. What recipe makes you feel connected to another place? I would love to hear.
The Meringue Cloud
First, you make the meringue cookies. You whip egg whites into stiff, shiny peaks. Doesn’t that smell amazing? It is like sweet, clean air. Then you fold in finely ground cashews.
You pipe them into perfect little circles. My first tray was a bit wobbly. They had their own personality. Fun fact: The cream of tartar helps the egg whites hold their shape. It is a tiny ingredient that does a big job.
The Dreamy Buttercream Heart
Next is French buttercream. This is the heart of the cookie. You cook egg yolks and sugar until warm. Then you whip it until it is cool, fluffy, and pale.
Here is the fun part. You slowly add soft butter. The mixture might look curdled for a second. Do not worry. Keep mixing. It will become smooth and dreamy. It is a kitchen miracle every time.
Putting It All Together
Assembly is the best step. You spread buttercream between two cookies. Then you frost the whole outside. Finally, you roll it in crumbs. The crumbs are graham crackers and more cashews.
My fingers were a buttery, crumbly mess. I did not mind one bit. Then, the cookies must freeze. This matters because the cold makes the texture perfect. It turns creamy, crispy, and cool all at once.
The First Bite
After thirty long minutes, I tried one. The meringue shell gave a gentle crunch. Then, the cold, rich buttercream melted on my tongue. The nutty crumbs added the perfect finish. It was heavenly.
I made a chocolate version too. Which do you think you would like more: classic or chocolate? Share your guess with me. Making these was a happy challenge. It reminded me that trying new things keeps the kitchen fun. What is a new recipe you have been wanting to try?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Egg whites | 5 large | Room temperature; for meringue cookies |
| Cream of tartar | 1/2 teaspoon | For meringue cookies |
| Granulated sugar | 1/2 cup | For meringue cookies |
| Cashews | 1 cup | Ground; for meringue cookies |
| Egg yolks | 5 large | For French buttercream |
| Granulated sugar | 1/3 cup + 1 tsp | For French buttercream |
| Vanilla extract | 2 teaspoons | For French buttercream |
| Salt | 1 pinch | For French buttercream |
| Butter | 1 cup | Cubed and softened; for French buttercream |
| Graham cracker crumbs | 1 cup | For assembly |
| Cashews | 1/2 cup | Ground; for assembly |
My Silvanas Cookie Journey from the Philippines
Let me tell you about my first taste of Silvanas. It was in a tiny bakery in Manila. The air was sweet and warm. I bit into this frozen, crumbly sandwich. It was pure magic. I knew I had to learn to make them. Doesn’t that sound like a fun project?
These cookies are a little love letter from my travels. They look fancy, but we can make them together. We’ll whip egg whites into clouds. We’ll make buttercream as smooth as silk. I still laugh at that first time I made them. My kitchen was a snowy mess of crumbs!
Ready for our adventure? Here is how we make them. Remember, baking is about joy, not perfection. If a cookie cracks, just cover it with more buttercream. That’s my secret. Let’s begin.
Let’s Make Some Magic
Step 1: First, we make our cookie stencil. Trace a small round on paper. Put parchment paper over it on a tray. This is our guide. It makes every cookie the same perfect size. My grandson loves helping with this part. He says it’s like a craft project.
Step 2: Now, the meringue. Whip your room-temperature egg whites until foamy. Add the cream of tartar. Keep whipping until soft peaks form. Slowly stream in the sugar. Whip until the peaks are stiff and shiny. (A hard-learned tip: make sure your bowl is very clean. Any grease stops the whites from whipping!).
Step 3: Gently fold in the ground cashews. Be gentle so you don’t lose all the air. Put the mix in a piping bag. Snip the corner and pipe inside your circles. Smooth the tops with a spoon. What’s your favorite nut to bake with? Share below!
Step 4: Bake them until the sides are lightly tan. Turn the oven off. Leave them inside for 10 more minutes. This helps them dry. Do not peek! Let them cool completely. They will be crisp and light.
Step 5: Time for the buttercream. Whisk yolks, sugar, vanilla, and salt over simmering water. Cook until it reaches 155°F. Then, whip it in your mixer until cool, fluffy, and stiff. This takes patience. Add the soft butter, a few cubes at a time. It will become thick and dreamy.
Step 6: The best part: assembly! Mix graham crumbs and ground cashews. Spread buttercream on a cookie’s flat side. Sandwich with another. Press gently. Frost the whole sandwich thinly. Roll it in the crumb mix. Freeze for 30 minutes. The freezing step is key for that perfect, icy bite.
Cook Time: 1 hour
Total Time: 2 hours (plus freezing)
Yield: About 10 sandwich cookies
Category: Dessert, Cookies
Your Creative Twists
Once you know the classic, try playing! Here are three fun ideas. Pandan Magic: Add a teaspoon of pandan extract to the buttercream. It turns it a lovely green and tastes so fresh.
Chocolate Dream: Fold melted, cooled chocolate into half the buttercream. Use chocolate cookie crumbs for rolling. It’s like two desserts in one.
Ube Swirl: Mix a spoonful of ube jam into your buttercream. Don’t fully blend it. You’ll get pretty purple swirls. Which one would you try first? Comment below!
Serving with a Smile
Serve these straight from the freezer. They are meant to be eaten cold and crisp. Place one on a small plate. Maybe add a few fresh berries on the side. The red against the white crumbs is so pretty.
For a drink, I love pairing these with strong black coffee. The bitterness balances the sweet cream. For a non-alcoholic treat, a glass of cold, creamy mango juice is perfect. It reminds me of Philippine afternoons. Which would you choose tonight?
Keeping Your Silvanas Perfectly Sweet
These cookies love the cold. Store them in an airtight container in the freezer. They will stay delicious for weeks. You can eat them straight from the freezer.
I once left a batch in the fridge by mistake. They got a little soft. The freezer keeps them crisp and perfect. It is the best way to store them.
You can make a big batch of meringues ahead. Just freeze the un-filled cookies. Thaw them before you add the buttercream. This saves so much time for parties.
Storing them right means no waste. You always have a sweet treat ready for surprise guests. Have you ever tried storing cookies this way? Share below!
Silvanas SOS: Fixes for Common Hiccups
Is your meringue flat? Make sure your bowl and whisk are very clean. Any grease will stop the eggs from whipping. Room temperature egg whites whip up higher and better.
Is your buttercream soupy? The cooked yolk mixture must be completely cool. I remember my first time, I added butter too soon. If it’s soupy, just chill the bowl for ten minutes.
Are the crumbs not sticking? Press the cookie gently into the crumbs. Use your hands to pat them on. A thin layer of buttercream underneath helps them stick.
Fixing small problems builds your kitchen confidence. It also makes the flavors and textures just right. Which of these problems have you run into before?
Your Silvanas Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use gluten-free graham crackers for the crumbs. It works perfectly.
Q: How far ahead can I make them? A: You can assemble them fully and freeze for up to a month.
Q: I don’t have cashews. A: You can use walnuts or pecans instead. Just grind them fine.
Q: Can I make a smaller batch? A: Yes, just cut all the ingredients in half. It is easy to do.
Q: Any fun extra tip? A: A *fun fact*: In the Philippines, these are often a special gift. Wrap them in pretty paper! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these sweet treats. They carry a story from far away. Sharing food is how we share love.
I would love to see your creation. Your kitchen adventures make me so happy. Have you tried this recipe? Tag us on Pinterest!
Thank you for baking with me today. Remember, the best ingredient is always joy.
Happy cooking!
—Chloe Hartwell.
My Silvanas Cookie Journey from the Philippines
Description
Discover the story of Silvanas, the beloved Filipino frozen cookie dessert. My baking journey from inspiration to perfect buttery, cashew-filled treats.
Ingredients
For the meringue cookies:
For the French buttercream:
For the assembly:
Instructions
- Create a stencil by tracing a 2.5-inch round cookie cutter on paper. Place this stencil under a sheet of parchment paper on a baking tray.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the room temperature egg whites on medium-high speed until foamy.
- Add the cream of tartar and continue whipping until soft peaks form.
- With the mixer running, gradually stream in the sugar. Continue whipping until stiff peaks form.
- Gently fold the ground cashews into the meringue until just combined, being careful not to deflate the mixture.
- Transfer the meringue to a piping bag and snip off the corner. Pipe the meringue inside the circles on your stencil, aiming for a thickness of about 1/3 to 1/2 inch. Use a spoon or offset spatula to smooth the tops.
- Bake in a preheated 300°F (150°C) oven for 20-25 minutes, or until the sides are lightly browned.
- Turn off the oven and leave the cookies inside for 10-12 minutes to dry further. Do not open the oven door during this time.
- Remove the cookies from the oven and let them cool completely on the tray.
- In the heatproof bowl of a stand mixer, combine the egg yolks, sugar, vanilla extract, and salt. Attach a candy thermometer.
- Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Constantly whisk the mixture until it reaches 155°F (68°C).
- Immediately transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on medium-high speed for 6-8 minutes, until the mixture is light, fluffy, and stiff. The bowl should be cool to the touch.
- With the mixer running, gradually add the softened butter, a few cubes at a time, until fully incorporated and the buttercream is thick and creamy.
- If making a chocolate variation, transfer half of the buttercream to another bowl and fold in 1/2 cup of cooled, melted chocolate.
- Prepare the crumb coating by mixing together graham cracker crumbs and ground cashews. If making both classic and chocolate, divide the ground cashews between separate bowls of graham cracker crumbs and chocolate cookie crumbs.
- Gently detach the cooled meringue cookies from the parchment paper.
- Take one cookie and spread a generous amount of buttercream on the uneven side. Sandwich with a second cookie, uneven sides facing in.
- Press gently, then cover the entire sandwich cookie with a thin, even layer of buttercream.
- Roll the coated cookie in the crumb mixture until fully covered. Gently shake off excess crumbs.
- Place the finished silvanas on a tray and freeze for at least 30 minutes to set. Store in an airtight container in the freezer.
Making the Cashew Meringue Cookies
Making the French Buttercream
Assembling the Silvanas
Notes
- Nutrition information is not provided in the text.
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