I bought the maple-flavored variety. Apparently it also comes in chocolate flavor (was not available at the grocery store)
It’s sort of like a very thin and delicate version of barquillos. I stacked up 4 pieces and bit into it to test the texture…..looks promising.
I’m using them to try my hand at silvanas today…will let you know how they turned out.

Silvanas Grahan-Style
Ingredients

1/4 cup butter, softened
1/4 cup margarine
1/2 cup powdered sugar or confectioners’ sugar
1/2 teaspoon vanilla extract
75 g cashew nuts, finely chopped
5 chocolate graham crackers, each cut into 3 pieces
1/3 cup chocolate graham cracker, crushed

Directions

1 DO FILLING. Whip butter and margarine until smooth. Add powdered sugar and vanilla extract. Beat until creamy and well-blended. Set aside about 1/4 cup for decorating. Mix in chopped cashew nuts.

2 ASSEMBLE. Spread about 1 teaspoon butter cream on square Grahams piece. Top with another square piece to make it look like a sandwich. Repeat this procedure until you have 7 sandwiches.

3 SPREAD a thin layer of butter cream all over each graham-butter cream sandwich. Roll and cover sandwiches in crushed MY San Grahams Chocolate. Chill and serve.

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I also thought of using Oreo Cookies without the white filling (but with that chocolate flavoring….it would be a different kind of silvana.

Now, I’m thinking of wonton wrappers, brushed with butter and baked till crisped. Toast the cashew nuts to get the flavor to come out and make the filling. The wontons won’t have any flavor to intrude with the sans rival filling. Spread the filling and stack them up.
I’m hoping the wonton wrappers will retain some of its crispness.

I’m also thinking of very thin layer of rice krispies squares to serve as a base. I know it wouldn’t be the real thing…but living far from home with no access to the real McCoy…a good substitute is all I can hope for. :)

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!

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

Meringue is really hard to do. I did it before, first when I was in fifth grade, we made this meringue pie. The mixer was a problem, and I guess the humidity too. We were mixing for an hour already and that thing won’t rise!