Silvanas with a Twist

Ingredients

• 6 large egg whites (180g) 6 large egg whites (180g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• Flavored extracts or powders (matcha, ube, mango) for buttercream Flavored extracts or powders (matcha, ube, mango) for buttercream
• Crushed cookies (graham crackers, chocolate cookies, nuts) for coating Crushed cookies (graham crackers, chocolate cookies, nuts) for coating

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 26g, 18g
• Protein: 2g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a clean mixing bowl, beat the egg whites until frothy using an electric mixer.
3. 3.
   Gradually add the granulated sugar while continuing to beat until stiff peaks form.
4. 4.
   Sift the flour, cornstarch, and salt into the egg white mixture. Gently fold until well combined.
5. 5.
   Transfer the mixture into a piping bag fitted with a round tip.
6. 6.
   Pipe small round meringue discs onto a baking sheet lined with parchment paper.
7. 7.
   Bake for 15-20 minutes or until the meringue discs are crisp and lightly golden.
8. 8.
   In a separate mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
9. 9.
   Add the desired flavored extract or powder (matcha, ube, mango) to the buttercream and mix well.
10. 10.
    Once the meringue discs have cooled, spread a generous amount of flavored buttercream on one disc and sandwich it with another.
11. 11.
    Roll the assembled Silvanas in crushed cookies or nuts until fully coated.
12. 12.
    Repeat the process with the remaining meringue discs and buttercream.
13. 13.
    Place the Silvanas in an airtight container and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before creaming it with the powdered sugar to achieve a smooth and fluffy buttercream.
• Flavored extracts or powders — Adjust the amount of flavoring according to your preference. Start with a small amount and gradually add more until the desired flavor is achieved.
• Crushed cookies — Experiment with different types of cookies or nuts for the coating to add variety and enhance the flavor profile of the Silvanas.

Tips & Tricks

• To achieve the perfect meringue, make sure the mixing bowl and beaters are clean and free from any traces of grease.
• Allow the meringue discs to cool completely before assembling the Silvanas to prevent the buttercream from melting.
• For a more vibrant color, use gel food coloring instead of liquid food coloring when tinting the buttercream.
• Experiment with different flavored extracts or powders to create unique variations of Silvanas.
• Serve the Silvanas chilled for the best texture and flavor.

Serving advice

Serve the Silvanas chilled as a delightful dessert or snack. They pair well with a hot cup of coffee or tea.

Presentation advice

Arrange the Silvanas on a platter, showcasing their beautiful layers and coating. Dust them with powdered sugar or drizzle with chocolate sauce for an elegant touch.