Filipino Desserts

Ingredients

For the meringue layers:
5 egg whites
1 cup sugar
1 1/2 cups cashew nuts, toasted and chopped
1/2 tsp. vanilla

For the pandan buttercream:
1/2 cup water
2/3 cup sugar
5 egg yolks
1 cup butter, softened
1 1/2 tsp. pandan extract
green food coloring
2 tbsp. cashew nuts, toasted and chopped, for garnish

Directions:
Make the meringue layers:
1. To toast cashews, spread them out on a baking sheet and toast
in a slow oven (200 degrees) until they turn golden, about 20
minutes.
2. Stir the cashews every so often to keep them from
burning.
3. Separate the eggs while they are still cold, then allow them to come to room temperature.
4. Put the egg whites in a mixing bowl, beat until frothy.
5. Add the 1 cup sugar, one tablespoon at a time and beat until the meringue is stiff and glossy.
6. Fold in the toasted cashew nuts and vanilla.
7. Preheat the oven to 350 degrees F.
8. Grease and flour four 9″ square or round backing pans, or two large baking sheets.
9. Divide the meringue into four portions and, using a spatula, carefully spread the meringue on the prepared pans. If you are using baking sheets, make two rectangles per pan. Try to make all the rectangles exactly the same size.
10. Bake the meringue for about 25 minutes, or until set and golden brown.

Technorati Tags: buko sansrival recipe, desserts, filipino recipe, Filipino snacks, pastry, philippines

2 Responses

1. Dulz Says:
   April 28th, 2010 at 2:13 pm

   just want to know the procedure after making the meringue in your sana rival what is next? I’ve noticed that there is no procedure in making the pandan butter cream. Then what’s next after you made the meringue and the cream? Thanks…

2. Marie Says:
   May 18th, 2010 at 10:28 pm

   i haven’t tried this recipe yet, i hope to taste soonest, ty for posting

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