Silvana Recipe – If you are a cookie/biscuit lover, you will find various treats to try in Filipino cuisine. When it comes to treats under the cookie/biscuit category, there are a few for you to try. Some examples you can try are Lengua de Gato and Polvoron. If you want a Filipino twist to a type of cookie, you should check out our Ube Macaroons Recipe. Speaking of, if you are someone who likes biscuits with a filling, this is where Silvana comes in.
Silvanas, also known as Sylvanas, are delightful Filipino treats inspired by the French Dacquoise dessert cake, much like Sans Rival. They consist of delicate meringue wafers filled with creamy French buttercream, resulting in a delightful sandwich cookie. These cookies are then coated with more buttercream and rolled in finely ground cashews or cracker crumbs for extra flavor and crunch. For the best results, you’ll want to freeze these cookies to preserve their texture. If you are looking for a new treat to make, this Silvana recipe is one to try:
Silvana
Ingredients
Ingredients for the meringue cookies:
- 5 pcs egg whites from large eggs room temperature
- ½ tsp cream of tartar
- ½ cup granulated sugar
- 1 cup cashews ground salted cashews were used
Ingredients for the French buttercream filling:
- 5 pcs egg yolks from large eggs
- ⅓ cup granulated sugar + 1 teaspoon
- 2 tsp vanilla extract
- pinch salt
- 1 cup butter cubed and softened
Ingredients for the assembly:
- 1 cup graham cracker crumbs
- ½ cup cashews ground
Instructions
Making the Meringue Cookies:
- Preheat your oven to 300F. Grab a cookie sheet and line it with parchment paper. Lightly grease the parchment paper and set it aside. To ensure your cookies come out in the same shape and size, you can create a guide by tracing a cookie cutter (or any round object) on the back of the parchment paper and flipping it over. Aim for cookies that are 2-3 inches in diameter.
- Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, whisk 5 egg whites on medium-high speed until they become foamy.
- Add ½ tsp of cream of tartar and continue whisking until you reach soft peaks.
- Gradually add ½ cup of sugar while continuing to whisk until you reach stiff peaks.
- Remove the bowl from the mixer and gently fold your ground cashews into the meringue, being careful not to deflate it.
- Transfer the meringue into a piping bag (or a large Ziploc bag with one corner cut off) and pipe it onto your prepared baking sheet. Use an offset spatula to smoothen the tops.
- Bake for approximately 20 minutes or until the sides turn a light brown. Then, turn off the oven but leave the cookies inside for another 10 minutes.
- Take the cookies out of the oven and allow them to cool before removing them from the baking sheet.
Making the French Buttercream Filling:
- While your cookies are baking, you can start preparing your buttercream. Begin by boiling water in a large pot and then reducing it to a simmer.
- In a large stainless steel bowl (I prefer using the bowl of my stand mixer), whisk together 5 egg yolks, ⅓ cup + 1 tsp granulated sugar, 2 tsp vanilla extract, and a pinch of salt.
- Place the bowl over the simmering water and constantly stir and scrape the sides to prevent the egg yolks from scrambling. Make sure the mixture reaches a temperature of 155F/68C to ensure the yolks are fully cooked.
- Once ready, transfer the bowl to your stand mixer fitted with the whisk attachment. Whisk at high speed until the mixture becomes light, fluffy, and stiff, which should take about 6-8 minutes. If you touch the bottom of the bowl, it should no longer be hot.
- With the mixer still running, gradually add your butter and continue whisking until the buttercream becomes thick and creamy.
- If you're not using the buttercream immediately, transfer it to an airtight container and refrigerate. You may need to re-whip it before using.
Assembly:
- Now it’s time to assemble your cookies! Mix the graham crackers with the ground cashews.
- Take a fully cooled cookie and spread some buttercream on the uneven side. Sandwich it with another cookie, ensuring that the smooth side is facing outwards.
- Fill in the sides and smoothen it out.
- Roll the cookie in graham cracker and cashew crumbs. Proceed to frost and coat the remaining cookies.
- Freeze the cookies to allow them to set. They are best served cold.
What Else to Know About a Silvana Recipe
Given that there are many steps to making silvana cookies, it can be a bit daunting. But don’t worry, practice makes perfect and there are plenty of tips to make the best results. For example, if you remove the cookies too early from the cookie sheet, they can stick and break apart. On the other hand, leaving them on the sheet for too long can make them overly brittle. To determine if the cookies are ready, gently try to detach one from the sheet. If it comes off easily and remains in one piece, they are good to go. If unsure, you can sacrifice a cookie for testing purposes.
When it comes to tips on the process, there is one to keep in mind and that is with the buttercream. Unlike American buttercream, which uses confectioner’s sugar, French buttercream incorporates egg yolks. Traditionally, it involves slowly pouring hot sugar syrup into whipped egg yolks. However, if you’re concerned about handling hot syrup or the yolks fully cooking, you can adapt the process. Cooked French buttercream can be made by heating the egg yolks with sugar in a double boiler and then whipping them with softened, cubed butter.
Remember to continuously stir the yolk-sugar mixture to prevent scrambling and ensure the yolks reach a temperature of around 155°F (68°C) for thorough cooking. The butter used should be soft but not greasy or oily in appearance. These are just some things to keep in mind when making the cookies.
If you want to try out other sweet recipes, you should check out our Coconut Balls Recipe. Or if you want to try other Filipino biscuits, check out Pacencia or Uraro cookies. You can also explore more classic treats like Mango Float.
