silvanas _ recipe
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recipeTRANSCRIPT
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Silvanas
From the irresistible crunch of its nutty meringue to the richness of its buttercream, silvanas make the perfectdessert to whip up at home.
Makes 10 pieces
Prep Time 45 minutes
Baking Time 15 minutes
For the meringue
1/4 cup all-purpose flour 1/4 cup cashews
Egg whites from 4 large eggs
3/4 cup sugar
For the buttercream
1/2 cup sugar
1/4 cup water
Egg yolks from 4 large eggs
1 large egg1/8 teaspoon salt
1 cup butter, softened and cut into 16 cubes
1 teaspoon clear vanilla extract
1 Preheat oven to 300°F. Grease and flour cookie sheets; set aside. Grease and flour several 3-inch round
molds.
2 Make the meringue: Combine flour and cashews in the bowl of a food processor fitted with the blade
attachment. Process until the nuts are finely chopped; set aside.
3 In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff
but not dry.
4 Gradually add sugar, 1 tablespoon at a time. Fold in flour-nut mixture gradually.
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5 Arrange the round molds on the prepared cookie sheet. pipe mixture into the molds or spread evenly using an
offset spatula.
6 Bake for 15 minutes or until lightly golden brown. Remove from the oven and let cool for 30 minutes beforeremoving from the molds. Set aside. Repeat with remaining ingredients to make a total of about 40 meringue
discs.
7 Place 20 meringue discs and any broken discs in the bowl of a food processor fitted with the blade
attachment. Process to make crumbs. Transfer to a shallow bowl and set aside.
8 Make the buttercream: Combine sugar and water in a saucepan. boil until it reaches 238°F.
9 Meanwhile, combine the egg yolks and whole egg in the bowl of an electric mixer fitted with the paddleattachment. Whip on high speed for about 10 minutes or until the mixture forms a ribbon pattern when the paddle
is lifted. The mixture should be pale yellow. Add salt.
10 When the sugar syrup has reached its desired temperature, carefully pour the boiling syrup into the eggmixture in a slow, steady stream. Whip continuously on high speed until the mixture has cooled and the bowl is
cool to the touch.
11 Lower mixer speed to medium. Gradually add butter, 1 cube at a time. The mixture might look broken and
curdled. Whip a little longer and the mixture willcome together. Once smooth, add vanilla extract.
12 To assemble, spread about 1 to 2 tablespoons buttercream on one side of a meringue disc. Cover withanother meringue disc to make a sandwich.
13 Spread buttercream all over the sandwich to cover all surfaces, including the sides. Roll the Silvanas inmeringue crumbs, then refrigerate or freeze until the buttercream is firm.
Photography by Patrick Martires | Styling by Rachelle Santos