Silvanas with a Nordic Twist

Ingredients

In this Nordic adaptation of Silvanas, we have incorporated the minimalist approach of New Nordic cuisine. The meringue cookies are made with almond flour instead of cashew flour, which is commonly used in the original Filipino recipe. Additionally, the buttercream filling is flavored with hints of Nordic ingredients such as lingonberries or sea buckthorn, adding a touch of tartness to balance the sweetness of the cookies. We alse have the original recipe for Silvanas, so you can check it out.

• For the meringue cookies: For the meringue cookies:
• 4 egg whites 4 egg whites
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (100g) almond flour 1 cup (100g) almond flour
• For the buttercream filling: For the buttercream filling:
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 1 teaspoon lingonberry or sea buckthorn jam (optional) 1 teaspoon lingonberry or sea buckthorn jam (optional)
• For the coating: For the coating:
• 1 cup (100g) crushed nuts (such as almonds or hazelnuts) 1 cup (100g) crushed nuts (such as almonds or hazelnuts)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 21g, 19g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
2. 2.
   In a clean mixing bowl, beat the egg whites until stiff peaks form.
3. 3.
   Gradually add the sugar while continuing to beat until the mixture is glossy and holds its shape.
4. 4.
   Gently fold in the almond flour until well combined.
5. 5.
   Transfer the meringue mixture into a piping bag fitted with a round tip.
6. 6.
   Pipe small rounds onto the prepared baking sheet, leaving space between each cookie.
7. 7.
   Bake for 20-25 minutes or until the cookies are crisp and lightly golden.
8. 8.
   Remove from the oven and let them cool completely on a wire rack.
9. 9.
   In a separate bowl, cream the softened butter until smooth.
10. 10.
    Gradually add the powdered sugar and continue to beat until light and fluffy.
11. 11.
    If desired, mix in the lingonberry or sea buckthorn jam for a Nordic twist.
12. 12.
    Once the meringue cookies have cooled, pair them up according to size.
13. 13.
    Spread a generous amount of buttercream filling on one cookie and sandwich it with another.
14. 14.
    Roll the sides of the cookie sandwich in the crushed nuts until fully coated.
15. 15.
    Repeat with the remaining cookies.
16. 16.
    Place the Silvanas in an airtight container and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for the meringue cookies to achieve a smooth texture.
• Lingonberry or sea buckthorn jam — If you can't find these Nordic ingredients, you can substitute with cranberry or raspberry jam for a similar tartness.

Tips & Tricks

• To achieve the perfect meringue texture, make sure your mixing bowl and beaters are clean and free from any traces of grease.
• Allow the meringue cookies to cool completely before filling them to prevent the buttercream from melting.
• For an extra Nordic touch, sprinkle some dried lingonberries or sea buckthorn powder on top of the Silvanas before serving.

Serving advice

Serve the Nordic-inspired Silvanas chilled for the best flavor and texture. They make a delightful dessert for special occasions or as a sweet treat to enjoy with a cup of coffee or tea.

Presentation advice

Arrange the Silvanas on a platter, garnished with fresh lingonberries or a dusting of powdered sugar. The contrasting colors of the meringue cookies and the crushed nuts will create an eye-catching display.