butter, sugar, and eggs equal dessert bliss – a silvanas tale

Baking is therapeutic for me. I might not know how to cook, but I have been designated as the family baker. I have been reading a lot of posts on the oh so delicious macarons lately, so I was in the mood for something crisp and chewy. I decided to make some meringue – filipino style. I made some silvanas for the first time, which is basically a cashew-meringue and buttercream sandwich. If you love buttery goodness, this dessert’s for you.

This was my first attempt at making this cookie and I think it turned out pretty well (my little brother agrees). You are supposed to coat it with cake crumbs but I couldn’t find any so I used bread crumbs, which is a decent substitute. I’ll have to find some cake crumbs for next time though (I am not trying to make that from scratch). I’ll also have to figure out how to make them into perfect circles or ovals (help! how do i do this??).

I sometimes don’t eat what I bake but I definitely did not pass on these silvanas. It was just the right balance of crunchy and chewy meringue with a not too sweet buttercream icing. This is best eaten chilled but still tastes good at room temperature if you simply can’t wait (my little brother agrees).

Hope I got you interested in some silvanas!

xoxo,
andi