I really love watching donald when kurt explaining the procedure..it shows how much you guys are very much inlove..loveyou guys..really enjoy watching you two..more power..God bless.thank you for sharing alwys your recipes❤️❤️❤️
This is soooo good! I used almond flour as that is all I have. Followed the metric measurements. Thank you Kurt and Donald. This is another family favorite. Will try your sans rival next.
Hi Nanette - thanks for your comment! We’re so happy to hear that your Silvanas turned out well! Please keep us posted on how your Sans Rival turns out. Take care 😄❤️
Thank you for taking the suggestions of your viewers. I have enjoyed these at “house of silvanas” in th San Francisco Bay Area. I love love love these sweet crunchy cookies.
@@cookingwithkurt am hopeful they will be loved. I already have bake 40 ube cake rolls since I made it a la Kurt last November. Even the French loved it.
I like that you teach us to be resourceful. That’s so smart!! I can’t make this because I don’t have cashews available :( I only have walnuts and almonds.
These meringue wafers can be made with any nut, including almonds and walnuts. They can even be made with toasted sunflower seeds for those who are allergic to nuts. Hope this helps! 😊
I have enjoyed these cookies that are colored. For example purple shells with Ube flavored buttercream. It’s so delish. The cookies at “house of silvanas” was more dome shaped similar to a French macaron.
Thank you so much for sharing! Your recipes are always so informative! Just a question about baking the meringue in the upper and lower rack, do you swap them halfway or are you using a convention oven?
Made this yesterday. Ang sarap especially the buttercream! Hindi matamis and ang sarap lalo pag frozen. Kaso di ko na ulitin ang hirap gawin HAHAHAHAHA 🤣 JK
Hello, i have a really small oven, i can barely store 4 biscuits only, how can i store the meringue mixture while waiting for the 1st batch? Im afraid this might cause failing for the meringue to puff beautifully
Hi Carmela - unfortunately leaving uncooked meringue mixture sitting in the fridge or at room temperature while you bake them in batches will deflate the meringue. With the long baking time of each batch, it will deflate a lot. It doesn't fit in the oven, I'd suggest halving the recipe and making smaller cookies or fewer cookies. Hope this helps! :)
Lovely to see you both well 😘 Wondering how to convert this to ube sylvanas & if I could use buttercream without yolks 🤔 Stay well you two.. Winter had just set in down under ⛸️⛷️ a great time to work with egg whites with almost zero humidity👌
Hello! Great to hear from you again. I'd suggest making an Italian meringue buttercream (like in the Estrel's caramel cake video) instead for a buttercream without yolks. And just add about 2 tsp of ube extract to make it ube flavored. Hope this helps! :)
@@cookingwithkurt thanks for this tip. BTW would this work with almonds too? I've got several unroasted flakes left from recent project. Thanks in advance. Always great to watch your tutorials 👌
Yes. These meringue wafers can be made with any nut, including almonds, walnuts, hazelnuts, etc. They can even be made with toasted sunflower seeds for those who are allergic to nuts. Hope this helps!
Hi! Large sheet pans won’t fit in my oven. I’m using a smaller one and will bake it in batches, can I leave the piped meringue in room temp while waiting for my first batch of cookies to cook? Thank you!
Hi Anna - unfortunately, the meringue batter needs to be baked immediately after being prepared. Letting it sit will deflate the meringue, as the air-bubbles that were whipped escape. Hope this helps! :)
Hi Rosario - the baking time is only 1 hour, where the oven is on. The oven is off for the 3 hours (with door closed) so the meringue wafers dry out in residual heat. Hope this helps! :)
Hi Lorissa - I haven't tried it personally, but I'd suggest using an equal amount of almond flour by weight (measurements in grams are provided in the description section below the video). Hope this helps :)
Hello, sir Kurt and sir Donald! Watching all the way from Philippines. God bless po! Binge watching cooking with kurt. Ube halaya po sana sunod nyong vlog. Hihi
Hi Michelette - thanks for your comment! Glad you like our recipe video. Unfortunately fresh ube isn't available here in the US, so making ube halaya from scratch isn't possible. Lots of love from NYC :)
Your directions are easy to follow. I love these Sylvanas and I'm going to check the Sans Rival video, which I believe should be promoted more as a quintessential Filipino dessert brought to the country by Filipino heroes who studied in Europe.---Do you have a cookbook I could buy.? And would you take an order of Sylvanas and Sans Rival? I live in the DC (DMV) area and would love to have these fabulous treats for a family gathering next month. Mabuhay and happy baking and cooking!!!
Hi Herminia - we don't have a cookbook, but all the recipes are in our website: www.cookingwithkurt.com We only make the recipe videos, and don't sell any of our cakes or baked goods. Glad you like our recipes! :)
I have a problem on removing wafers from partsment or wax paper do I need to brush with oil before cooking and I long should I bring out the waffer from the oven because after baking I let the waffer stay 3 hrs before I bring them out of the oven Thank you very much for the great vedio
Hi Asuncion - if your wafers are sticking to the parchment paper, it probably means they are not completely dry / the moisture from the egg whites have not been baked off. I’d suggest baking them for longer. And be sure to use parchment paper, and not wax paper. Hope this helps!
Hello - we suggest using a stand mixer or an electric hand mixer. Beating egg whites manually, while possible, would be extremely difficult. Hope this helps! :)
@@cookingwithkurt I only have a heart shaped mold so the meringue wafers came out like perfect 💕 but when I put the buttercream it started to get really fun and challenging ! So many uneven edges!! So my cookies turn out rounder than being a heart shaped but it was crunchy, creamy, butterly and yummy 😋😋😋 thanks so much for your videos!!!! 🌟🌟🌟🌟🌟
Hi Raquel - unfortunately leaving uncooked meringue mixture sitting in the fridge while you bake them in batches will deflate the meringue. With the long baking time of each batch, it will deflate a lot. It doesn't fit in the oven, I'd suggest halving the recipe and making smaller cookies or fewer cookies. Hope this helps! :)
![SahBabii - Viking [Official Music Video]](http://i.ytimg.com/vi/D37cL92JX0I/mqdefault.jpg)
best video about silvanas cookies
Hello - thanks for your comment! Glad you like recipe video! Please let us know how your Silvanas turn out 😄❤️
Brief and concise! Very detailed … thank you! Will follow all the steps you guys mentioned ❤❤
Hello - thanks for your comment! Glad you like our recipe video. Please let us know how your Silvanas turn out ❤️
I always ❤silvanas. It’s my fave’s cookie dessert back in the Philippines!!🇵🇭 🇨🇦!
Ours too! Let us know how it turns out if you make it! Take care 😄❤️
Thank you so much Sir Kurt and Sir Donald for sharing your recipes. God Bless you.
Hi Evelyn - thanks for your comment! Glad you like our recipe video. Please let us know how your silvanas turn out :)
I like the way your partner looks at you when you’re explaining. You’re such a nice and talented pair. More power!
Hello - thanks for your comment! Very kind of you to say. Please let us know how your silvanas turn out 😄
I really loved how Donald stared at Kurt..so cute.🥰
😘❤️
Awww you're both so cute together ❤️
😘😘😘
Thanks Kurt and Donald for the recipe. I made half recipe tonight and it came out perfect.
Hi Lalyn - thanks for your comment! Glad your silvanas turned out well. Take care :)
It's funny but i just got an order for 20pcs from my co-worker 😁
Too good guys
Such a good lesson and do well explained 👏🏻👏🏻👌
These are my favourite from my younger days ❤
Hello - thanks for your comment! Glad you like our recipe video! Please let us know joe your silvanas turn out if you make it 😄❤️
Thanks for the recipe🥰
You’re very welcome! Please let us know how your Silvanas turn out! 😊❤️
Ang sarap Nito. MA FAVE.
Hi Christine - thanks for your comment! Please let us know how your Silvanas turn out :)
Thank you for sharing this recipe Kurt and Donald! ❤
Hello - thanks for your comment! Glad you like our recipe video. Please let us know how your Silvanas turn out :)
I really love watching donald when kurt explaining the procedure..it shows how much you guys are very much inlove..loveyou guys..really enjoy watching you two..more power..God bless.thank you for sharing alwys your recipes❤️❤️❤️
Hi Gina - thanks for your comment! Very kind of you to say. Please keep us posted on how your Silvanas turn out. Take care :)
FANTASTIC! Now we know how to make yummy silvana cashew meringue wafers. Thanks for sharing your trade secret and step by step procedure. Well done!!!
Thank you Mama!! 🙏🏽❤️😘
i love how you guys explain things
Hi Ann. Thanks for your comment. Glad you like our recipe videos! Please let us know how your silvanas turn out if you try them 😊
Thank you for this recipe! It's perfect because it's not too sweet !😊
Hello - thanks for your comment! Glad your sans rival turned out well! ❤️
I love you guys !
Hi Joy! Lots of love from NYC! 😘❤️
Thanks, will defifnitely try it. 😊
You're very welcome! Please keep us posted on how your Silvanas turn out :)
I will try to do this! This is my husband’s favorite 😍
Hello - thanks for your comment! Please let us know how your silvanas turn out! Take care :)
Thank you for sharing ur recipe..Thank u duo..new subscriber..
Hi Lourdes - thanks for subscribing! Please let us know how your Silvanas turn out! 😊❤️
Thanks for sharing guys! 😍
I will try this soon
Hi Cher - thanks for your comment! Please let us know how your silvanas turn out. Take care :)
Very well explained and demonstrated❤❤❤
Hi Sonia - thanks for your comment! Glad you like our recipe video. Please let us know how your Silvanas turn out 😊
This is soooo good! I used almond flour as that is all I have. Followed the metric measurements. Thank you Kurt and Donald. This is another family favorite. Will try your sans rival next.
Hi Nanette - thanks for your comment! We’re so happy to hear that your Silvanas turned out well! Please keep us posted on how your Sans Rival turns out. Take care 😄❤️
Your content is so good, I've learned a lot from you and you deserve a millions views!!
Hello - thanks for your comment! Very kind of you to say. Glad you like our recipe videos! Take care ❤️
ang saraaaaap. Gagawin kopo ito. galinggggg kudossssss! 😘😘😘
Salamat po! Please let us know how your silvanas turn out :)
Thank you for taking the suggestions of your viewers. I have enjoyed these at “house of silvanas” in th San Francisco Bay Area. I love love love these sweet crunchy cookies.
I love this.sana makagawa din ako nito..
Hello - thanks for your comment! Please let us know how your silvanas turn out :)
@@cookingwithkurt soon I will try poh.. focus muna po ako sa mga cakes order..hehe
Hi kurt and Donald the Tandoori Chicken is great we love it so much 😋😋😋
Hi Lani - thanks for your comment! Glad your tandoori chicken turned out well!! Take care :)
@@cookingwithkurt Take care Kurt and Donald ❤️❤️❤️
Wow thank you very much both of you,I’m excited to do that,that’s my kids favorite
Hi Rossana - thanks for your comment! Please let us know how your silvanas turn out! Take care ❤️
Wow gagawin k dn 2😋😋😊
Hi Sakura - thanks for your comment! Please let us know how your Silvanas turn out :)
i hope i can make these one of these days
Hi Cheryl - thanks for your comment! Please let us know how your silvanas turn out :)
@@cookingwithkurt thanks for the recipe. i will let you know.
Oh so good and looks yummy 😋
Hello - thanks for your comment! Please let us know how your silvanas turn out :)
All time fav.. so yummy..
Hello - thanks for your comment! It’s one of our favorites too. Please let us know how your silvanas turn out 😊
Thank you, guys, making this soon too.
Hi Romulo - thanks for your comment! Please let us know how your Silvanas turn out :)
@@cookingwithkurt am hopeful they will be loved. I already have bake 40 ube cake rolls since I made it a la Kurt last November. Even the French loved it.
I like that you teach us to be resourceful. That’s so smart!! I can’t make this because I don’t have cashews available :( I only have walnuts and almonds.
These meringue wafers can be made with any nut, including almonds and walnuts. They can even be made with toasted sunflower seeds for those who are allergic to nuts. Hope this helps! 😊
@@cookingwithkurt wow Thank you for the tip, 🥰
Happy thanksgiving to you guys and stay safe too!
Hi Kay - thanks for your comment! Happy Thanksgiving to you too and stay safe also ❤️
I have enjoyed these cookies that are colored. For example purple shells with Ube flavored buttercream. It’s so delish. The cookies at “house of silvanas” was more dome shaped similar to a French macaron.
It looks so delicious! And i will have to try your recipe for this coming thanksgiving day…thank you to both of you!
Hi Kay - thanks for your comment! Glad you like our recipe video. Please keep us posted on how your silvanas turn out for Thanksgiving. Take care! ❤️
Ang sarap
Salamat po!! 🙏🏽❤️
😋😋😋😋
😄🙏🏽❤️
Thank you so much for sharing! Your recipes are always so informative!
Just a question about baking the meringue in the upper and lower rack, do you swap them halfway or are you using a convention oven?
Hello - glad you like our recipe videos! We use a regular oven (no convection), and did not swap the trays halfway through. Hope this helps! :)
Made this yesterday. Ang sarap especially the buttercream! Hindi matamis and ang sarap lalo pag frozen. Kaso di ko na ulitin ang hirap gawin HAHAHAHAHA 🤣 JK
Hi Catherine - thanks for your comment! Glad you like our recipe and that your silvanas turned out well 😊
They look tasty😉
Hi Cristian - thanks for your comment! Glad you like our recipe video. Please let us know how your Silvanas turn out :)
Fab!
😄❤️
Hello, i have a really small oven, i can barely store 4 biscuits only, how can i store the meringue mixture while waiting for the 1st batch? Im afraid this might cause failing for the meringue to puff beautifully
Hi Carmela - unfortunately leaving uncooked meringue mixture sitting in the fridge or at room temperature while you bake them in batches will deflate the meringue. With the long baking time of each batch, it will deflate a lot. It doesn't fit in the oven, I'd suggest halving the recipe and making smaller cookies or fewer cookies. Hope this helps! :)
What is your oven setting (circulating heat, top&bottom or fan only )for the multiple tray baking? Do u swap the trays mid way during baking? Tks
We use a regular oven (no convection), and did not swap the trays halfway through. Hope this helps! :)
Lovely to see you both well 😘
Wondering how to convert this to ube sylvanas & if I could use buttercream without yolks 🤔
Stay well you two..
Winter had just set in down under ⛸️⛷️ a great time to work with egg whites with almost zero humidity👌
Hello! Great to hear from you again. I'd suggest making an Italian meringue buttercream (like in the Estrel's caramel cake video) instead for a buttercream without yolks. And just add about 2 tsp of ube extract to make it ube flavored. Hope this helps! :)
@@cookingwithkurt thanks for this tip. BTW would this work with almonds too? I've got several unroasted flakes left from recent project.
Thanks in advance. Always great to watch your tutorials 👌
Yes. These meringue wafers can be made with any nut, including almonds, walnuts, hazelnuts, etc. They can even be made with toasted sunflower seeds for those who are allergic to nuts. Hope this helps!
@@cookingwithkurt Indeed it does. Many thanks 🙏
Hi! Large sheet pans won’t fit in my oven. I’m using a smaller one and will bake it in batches, can I leave the piped meringue in room temp while waiting for my first batch of cookies to cook? Thank you!
Hi Anna - unfortunately, the meringue batter needs to be baked immediately after being prepared. Letting it sit will deflate the meringue, as the air-bubbles that were whipped escape. Hope this helps! :)
Hello kurt and donald 👋i want to try, but is it ok if theres interval or continue for 3 hours
Hi Rosario - the baking time is only 1 hour, where the oven is on. The oven is off for the 3 hours (with door closed) so the meringue wafers dry out in residual heat. Hope this helps! :)
Thanks for the video. Have you ever tried this with walnuts? Would it work? Thanks!
Hello - I haven’t personally tried it with walnuts. But I think it should work with walnuts or any other nut. Hope this helps! 😊
Hi Kurt. How can I do it by using Almond flour/meal? Thanks
Hi Lorissa - I haven't tried it personally, but I'd suggest using an equal amount of almond flour by weight (measurements in grams are provided in the description section below the video). Hope this helps :)
Love this! Can you make a Mango Bene next time ❤❤❤
Hi Katherine - thanks for your comment! Glad you like our recipe video. Please let us know how your Silvanas turn out :)
Hello, sir Kurt and sir Donald! Watching all the way from Philippines. God bless po! Binge watching cooking with kurt.
Ube halaya po sana sunod nyong vlog. Hihi
Hi Michelette - thanks for your comment! Glad you like our recipe video. Unfortunately fresh ube isn't available here in the US, so making ube halaya from scratch isn't possible. Lots of love from NYC :)
@@cookingwithkurt omg! You replied back. Kinikilig po ako! Hihi. Anyways, okay lang po sir! Hihi. Stay safe po sainyo!
Do we store them in the freezer to maintain the texture?
The wafers will remain crunchy in the fridge for up to 1 week. I suggest storing in the freezer if keeping them for longer. Hope this helps! 😊
Chef Kurt and Chef Donald Can I use Almond?
Hi Elona - yes, you may make any changes you like, any adjustments you see fit to make this dish more enjoyable for you :)
What butter would you best recommend?
Hello - any brand of butter that's available in your grocery store should work. Hope this helps! :)
Your directions are easy to follow. I love these Sylvanas and I'm going to check the Sans Rival video, which I believe should be promoted more as a quintessential Filipino dessert brought to the country by Filipino heroes who studied in Europe.---Do you have a cookbook I could buy.? And would you take an order of Sylvanas and Sans Rival? I live in the DC (DMV) area and would love to have these fabulous treats for a family gathering next month. Mabuhay and happy baking and cooking!!!
Hi Herminia - we don't have a cookbook, but all the recipes are in our website: www.cookingwithkurt.com
We only make the recipe videos, and don't sell any of our cakes or baked goods. Glad you like our recipes! :)
I have a problem on removing wafers from partsment or wax paper do I need to brush with oil before cooking and I long should I bring out the waffer from the oven because after baking I let the waffer stay 3 hrs before I bring them out of the oven Thank you very much for the great vedio
Hi Asuncion - if your wafers are sticking to the parchment paper, it probably means they are not completely dry / the moisture from the egg whites have not been baked off. I’d suggest baking them for longer. And be sure to use parchment paper, and not wax paper. Hope this helps!
Hello there. What kind of oven do you use?
We use a conventional gas oven. Hope this helps! 😊
Nice video 👍👍👍👍👍🌺🌺🌺
Thanks! 😊
Hi Kurt..can i use a regular sugar instead of powdered sugar? Thanks.
🍪👍🏽👍🏽👍🏽😋🍀🍀🍀
😄❤️
Can this be made with sugar substitute like monk fruit sweetener?
Hello- yes, you may make any changes you like, any adjustments you see fit to make them more enjoyable for you 😊
Can I make this even without a mixer? I tried it but when I beat the egg white, sugar and tartar, it didn't thicken
Hello - we suggest using a stand mixer or an electric hand mixer. Beating egg whites manually, while possible, would be extremely difficult. Hope this helps! :)
Hello can you uncover the secret also of the famous Chonas delight in Tea House Baguio City😃
Hi Eloise - I'll add Chonas delight to my list of recipes to research and make a video :)
support more contents to make and more success to your channel♥
Thank you 🙏🏽😊❤️
Please do banapple’s famous banoffee pie! I love your recipes 😍
Hi Sandra - I'll add that to my list of recipes to research and make a video :)
I think it's better to buy it whenever available. Looks like it's a lot of work.
Kurt, are you going to make something special for Pride month?
Hi Alvin - nice to hear from you again! Sadly no Pride-related recipes planned, but that's a great idea! I'll keep it in mind for next year :)
@@cookingwithkurt Looking forward to it:)
Thank you for the recipe!!!🥮🥮🥮🥮🥮 #CookingwithKurt made it possible to check on my bucket list of making Silvanas !!!!!
Hi Irene - thanks for your comment! Glad you like our recipe video. Please keep us posted on how your Silvanas turn out 😄❤️
@@cookingwithkurt I only have a heart shaped mold so the meringue wafers came out like perfect 💕 but when I put the buttercream it started to get really fun and challenging ! So many uneven edges!! So my cookies turn out rounder than being a heart shaped but it was crunchy, creamy, butterly and yummy 😋😋😋 thanks so much for your videos!!!! 🌟🌟🌟🌟🌟
@@irenecabahug8200 Glad they turned out well. Take care! ❤️
hi,can i refrigerate the left over meringeu mixture while waiting for the first batch from baking?
Hi Raquel - unfortunately leaving uncooked meringue mixture sitting in the fridge while you bake them in batches will deflate the meringue. With the long baking time of each batch, it will deflate a lot. It doesn't fit in the oven, I'd suggest halving the recipe and making smaller cookies or fewer cookies. Hope this helps! :)