Comments on: Ay Meringue!!! - A Silvanas Disaster a la Marketman?!?

by: alie

Tue, 05 Aug 2008 21:13:20 +0000

Hello, I just came across your posting (and blog!) today. I love the nice and even, golden color of your meringue. The tips about parchment is right. If you use parchment, no need to grease and flour. That parchment will be reusable.

And yes, draw on the other side, or get a cardboard and draw the circles/ovals there then put it under your parchment to trace it. This way you have a reusable template.

Usually with practice, you’ll be able to pipe uniform meringues. From the picture you posted the other important thing that I would recommend is that you use a metal piping tip, probably an 803 or 804 ateco. Using a piping tip would help you control your piping. You’ll have a more even thickness and you won’t be needing a spatula to smoothen your meringue.

Also when I’m piping a circle by doing spirals, I usually start from the center, circling out, instead of starting from the outside, going in. Try both techniques and see what works for you.

You post a lot of good stuff here! It’s nice to more pinoys blogging about food, especially Filipino food. Keep it up!

by: Angie from NY

Fri, 02 May 2008 16:41:41 +0000

Guys, please share your SILVANAS recipe… I have been dying to make one and have not been home to taste the real thing from San Lorenzo or Dumaguete.

by: Candygirl

Wed, 09 Apr 2008 07:06:02 +0000

I love sylvannas, the chewy ones. Best I’ve tasted are the ones from Dumaguete and Cebu. If unavailable, the ones from red ribbon will satisfy the craving.

When greasing and flouring your sheets, I think its best to use shortening (Crisco) rather than oil or butter.

by: corrine

Tue, 08 Apr 2008 15:18:33 +0000

I have the same waterloo. I vowed never to make meringue after a few disasters. This weather is a nightmare to bake. So hot and humid!

by: Apicio

Tue, 08 Apr 2008 12:58:10 +0000

Sorry if I skip over previous comments, my time on this machine is running out. I line the cookie sheet with aluminum foil, grease or butter the foil surface evenly and sift flour over it. Invert and give the pan a few boinks to remove as much excess flour as possible. Using this liner for silvanas, macarrons, brasa mercedes and sans-rival makes the job of dislodging as easy as picking the pieces up or peeling off the foil off them.