Well, there’s really no reason or point in explaining why I haven’t posted a single thing since months ago. NO matter how swamped I was I could’ve always made time to post, yes? I didn’t and that’s it. Meanwhile, I can tell you what I’ve done so far. I got a job that I knew I wouldn’t like and kept at it for 10 months. I made new friends. I went to the gym, lost the weight I thought I never had. I’ve genuinely embraced a healthier lifestyle.
I do love the feel of the cool breeze in morning when I take my bike for a ride.
Oh and I took a Competency Certification for Cake Making and Petit Fours in TESDA. I learned a lot! Lots and lots! I baked weekly for like 3 months! I’m sorry I haven’t posted any of them, I didn’t take as much photos as I normally would have.
Here’s some photos (some with recipes) I did while I was away.
A cookie sandwich made of nutty meringue and covered with rich buttercream that originated in the Philippines. It is the cookie version of San Rival. Best served with coffee or bitter tea.
(recipe slightly adapted from yummy.ph)
1/2 cup all-purpose flour
1/2 cup toasted cashews (reserve half to coat cookies, see step 6)
egg whites from 4 larges eggs
3/4 cup sugar
3/4 cup super fine sugar dissolved in 3/4 cup milk (chill for at least 1 hour)
1 cup unsalted butter, softened
Procedure for the buttercream: Whip butter until fluffy, Gradually add in the milk until well incorporated. Chill.
Procedure for the meringue:
1 Pre heat oven to 300F. Grease and flour cookies sheets, set aside. Grease and flour 3-inch round molds.
2 Make the meringue: Compbine flour and cashew in a food process fitted with the blade attachment. Process until nuts are finely chopped,but not powdery. Divide into half.
3 Pan roast the half of the flour-nut mixture in a non stick pan until slightly brown.Set aside.
4 Using a handheld mixer, whip eggwhites on high speed until stiff but not dry. Add sugar a tablespoon at a time. Fold in the flour-nut mixtre in 3-4 additions.
5 Arrange the round molds on the prepared cookie sheets. Evenly fill each mold using an offset spatula.
6 Bake for 15 minutes or until slightly golden brown. remove from oven and let cool for at least 30 minutes before removing from molds. You will make a total of about 40 meringue discs.
7 Assemble, spread buttercream into one side of the meringue disc then cover with another meringue to make a sandwich. Cover the sandwich with the buttercream completely then roll into the pan roasted flour-nut mixture.