tag:blogger.com,1999:blog-7977563004357944096.post1227940082673934470..comments2024-03-16T08:54:06.814-04:00Comments on Kusina ni Manang: Almond Sans Rival Part I - Meringue layersLoryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7977563004357944096.post-33691709578832947652012-12-29T09:14:32.797-05:002012-12-29T09:14:32.797-05:00HI Anonymous, First off, I used almond meal (finel...HI Anonymous, First off, I used almond meal (finely ground using the food processor), not hazel nuts. Second, the meringue would deflate upon addition, but it will not turn too liquidy. YOu will still be able to use the spatula to scoop it and place inside the piping bag, then pipe out into a circle much like in the shape of a katol. Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-64445448644378535532012-12-28T09:23:32.873-05:002012-12-28T09:23:32.873-05:00why when i made the mirengue after i put the hazel...why when i made the mirengue after i put the hazel nuts d egg foam became liquid again.?so frustrated i tried 3x but same thing happend.?somebody give an advice please.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-34268300540487124152012-03-15T20:10:41.023-04:002012-03-15T20:10:41.023-04:00Hi Anonymous, I don't think I ever took videos...Hi Anonymous, I don't think I ever took videos while making this. And if I did, it would take time to look for it in the tons of photos and videos I have in my computer. I don't think I will have the time for that. So I can't promise that I will be able to post a vid anytime soon. <br />Re spins a thread...not sure that I even used those terms in making buttercream...could you enlighten me please?Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-44275250567002015502012-03-15T20:06:10.642-04:002012-03-15T20:06:10.642-04:00Hi blackorange...I don't know where you got th...Hi blackorange...I don't know where you got the 325 deg 30 minutes baking time. My instructions above call for baking at 225ºF for 1 hr. Maybe that's where you went wrong.Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-41964009122181023482012-03-14T13:07:30.887-04:002012-03-14T13:07:30.887-04:00Hi Manang,
Can you kindly post a video of your sa...Hi Manang,<br /><br />Can you kindly post a video of your san rival recipe especially, the icing butter. I do not know what spins a thread means.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-50441121661545418382012-01-13T07:52:55.134-05:002012-01-13T07:52:55.134-05:00Hello Manang,
Whats the secret po for a crunchy ...Hello Manang, <br /><br />Whats the secret po for a crunchy meringue. Mine is NOT CRISPY at all. Since this is my first time in trying it out, hindi ko po alam where did I go wrong. Okay lang po nba na brown na yung color ng meringue as long as kumpleto na 30 minutes at 325 degrees and baking time?<br /><br />Blackorange825@yahoo.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-83073476189128207962011-08-08T21:10:11.799-04:002011-08-08T21:10:11.799-04:00hi crystal, well, well, well! Thanks for that supe...hi crystal, well, well, well! Thanks for that super duper compliment! I do pass on the credit to the pastry chef I mentioned above, EQ, who was so kind to give me links that I could use to come up with my recipe for the sans rival.Mananghttps://www.blogger.com/profile/01624312516837924706noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-53485913954881161912011-08-08T13:21:37.256-04:002011-08-08T13:21:37.256-04:00hi manang! i like your old sansrival recipe. the b...hi manang! i like your old sansrival recipe. the best yun..so much better than the recipe i found from a famous pastry chef here in the philippines :)<br />-crystalAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-20717762034327845382011-08-07T00:02:33.489-04:002011-08-07T00:02:33.489-04:00Hi Anonymous, I am sorry I have not tried the conf...Hi Anonymous, I am sorry I have not tried the confectioner's sugar for this recipe. Although I would think some recipes probably use that to ensure that the whites do not deflate as sugar is added. I think as long as you add the sugar gradually, it won't deflate anyway. And the sugar, once it starts to dissolve in the whipped eggwhites, seems to stabilize the whites anyway.Mananghttps://www.blogger.com/profile/01624312516837924706noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-7730384184682353652011-08-04T22:50:37.931-04:002011-08-04T22:50:37.931-04:00Hi Manang!
I've seen sans rival recipes that ...Hi Manang!<br /><br />I've seen sans rival recipes that use confectioner's sugar (powdered sugar) vs. cane white sugar, is there any difference in the sans rival result & do you have any preference between the two?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-74137001270577792812011-07-15T00:49:54.590-04:002011-07-15T00:49:54.590-04:00Hi KA Pro 500,
Thanks! Are you a Filipino or belon...Hi KA Pro 500,<br />Thanks! Are you a Filipino or belong to a Filipino family?Mananghttps://www.blogger.com/profile/01624312516837924706noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-90245612959703550892011-07-13T17:33:31.958-04:002011-07-13T17:33:31.958-04:00What a great find this site is. The almond mering...What a great find this site is. The almond meringue looks delicious. I look forward to making it for my family.KitchenAid Pro 500http://beststand-mixer.com/kitchenaid-pro-500/kitchenaid-pro-500noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-40230329834519786422011-03-13T13:53:28.508-04:002011-03-13T13:53:28.508-04:00HI Ela,
Thanks for the appreciation. I wish I had ...HI Ela,<br />Thanks for the appreciation. I wish I had more time to devote to this blog.<br />Honestly, I did not count how many wafers I made. Basta gawa lang ako nang gawa, then I pair with the buttercream. I had excess wafers, but we loved them plain anyway so I did not mind. I had to bake the wafers at different racks. Since the temp is low, the main thing to achieve here is to cook the egg whites and let the wafer dry out so they become crisp and not chewy. The thinness has more to do with the crispiness. The thicker, the more chewy (which some prefer in their sans rival).<br />If you don't have enough space to fit in all of them at the same time, rest assured the later pans of meringue will not deflate as they wait for their turn to be baked. :)Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-75102615581800455752011-03-13T12:17:08.150-04:002011-03-13T12:17:08.150-04:00Hi Manang, I'm so proud of you doing what you ...Hi Manang, I'm so proud of you doing what you do for other people to learn from your postings/blogs. Maraming salamat. <br /><br />How many rounds of wafer did you make out of this recipe? Pano po ba ang gagawin kung dalawang trays total? Hindi po ba mag de-deflate yung egg white while waiting for one tray to cook, kasi po di kasya sa oven ko yung dalawang trays na side-by-side.Elanoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-38372944173292793862011-01-12T23:09:52.808-05:002011-01-12T23:09:52.808-05:00You probably first had this at Chocolate Kiss at t...You probably first had this at Chocolate Kiss at the UP Alumni building. :) I love that restaurant.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-57012108057302367572010-06-04T12:17:42.235-04:002010-06-04T12:17:42.235-04:00Hi Manang,
Thank you so0o0o much for ur recipe! La...Hi Manang,<br />Thank you so0o0o much for ur recipe! Lam mo ba nung first time kong gawin ito sa dahil nakuha ko sa ibang site dahil hindi pa kita nadiscover nun,it was horrible !!! my butter cream are melting!!! so greasy nung ilalagay ko na sa meringue!!! it was a disaster until nung makita ko yung recipe mo at malinaw ( step by step ) ang pagkakasabi mo at naging AMAZING kinalabasan noh!!! BONGGA!!! hahaha... kc naman yung recipe nung una kong nadiscover sa ibang site hindi ko maapreciate kc palpak lahat ung ginawa ko! complicated ung recipe na un hindi man lang nilinaw at sana naman may picture tulad nung sayo kaya kinalabasan nung MERINGUE ko dahil cooking time lang ang binigay nya eh SUNOG ang aking MERINGUE hahaha...malaki naitulong mo saakin Manang maraming salamat saiyo!mwaaah... Oooh by the way Manang, medyo hirap ako sa pag sh-shape nung meringue eh yung shape ng meringue mo flat yung top saakin hirap akong iflat yung surface nya... ano dapat ko kailangan gawin ko para maging smooth ung surface? dapat ba akong gumamit ng cake spatula? Thank you Manang for everything! more power to you !!! ingat ka lagiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-69070626731042693502010-01-17T10:25:02.152-05:002010-01-17T10:25:02.152-05:00Thank you for replying Manang, I will try doing th...Thank you for replying Manang, I will try doing that next time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-18216591417442667992010-01-10T23:00:16.969-05:002010-01-10T23:00:16.969-05:00Hi Anonymous,
I had the best outcome by using the ...Hi Anonymous,<br />I had the best outcome by using the Reynold's parchment paper, and using Crisco shortening to grease it. I have also tried the butter-flavored spraying oil and it works as well.Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-34618232672499886552010-01-10T14:05:13.921-05:002010-01-10T14:05:13.921-05:00Hi Manang! I made sansrival last night, but my me...Hi Manang! I made sansrival last night, but my meringues got stuck on the wax paper. I made my wafers bigger than what you did though, and I used canola oil to grease the wax paper. I have to patiently scrape the paper off. I am very happy with it except for the meringue getting stuck. Do you have any suggestions?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-8359070657262663582009-07-28T22:00:26.827-04:002009-07-28T22:00:26.827-04:00Hi leah,
If you read the post above, the very fir...Hi leah,<br /><br />If you read the post above, the very first sentence gives you a link to the sans rival series. click on that link and it will give you all three posts on sans rival, with the first one being at the bottom. :)Mananghttps://www.blogger.com/profile/01624312516837924706noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-76794401534845068942009-07-28T20:51:22.948-04:002009-07-28T20:51:22.948-04:00gud morning po...meron na po bang part ii ang sans...gud morning po...meron na po bang part ii ang sans rival? nawawala kc un recipe ko..salamat..Unknownhttps://www.blogger.com/profile/13982177704646982457noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-53511213391114606802009-03-21T21:32:00.000-04:002009-03-21T21:32:00.000-04:00Hi raquel,yehey,abangan ko post mo. I was thinking...Hi raquel,<BR/>yehey,<BR/>abangan ko post mo. I was thinking about the chocolate version for my hubby's sake (he is so not into buttercream!). My sons will most probably enjoy the pistachio flavor as well!Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-19422042351490584552009-03-21T10:53:00.000-04:002009-03-21T10:53:00.000-04:00manang...! i also made sans rival last week but mi...manang...! i also made sans rival last week but mine is chocolate and pistacchio. i have not posted it yet (still finishing my daring bakers challenge). the recipe came from my godmother who is also a home economics grad. her original recipe is plain with cashews (as you said, that's the typical filling for sans rival) so i tweaked and made chocolate sans rival with pistachio filling. i will have to try your recipe with almonds...i love almonds! just about the only nuts i am allowed since it does not have starch. you are one hard-working woman! hats off!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-64896390172713395132009-03-18T23:46:00.000-04:002009-03-18T23:46:00.000-04:00Hi jean, You are so welcome. I hope that the resul...Hi jean, <BR/>You are so welcome. I hope that the result you get from this is the same sans rival you are familiar with.<BR/>I haven't heard of cheese chiffon cake...sorry. :(Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-29753249553683566642009-03-18T10:02:00.000-04:002009-03-18T10:02:00.000-04:00hello po, manang thank you so much for sharing thi...hello po, manang thank you so much for sharing this recipe. sana macompleto. this is my fav. sans rival. im learning everyday. thank you thank you. have you heard of cheese chiffon cake with grated cheese toppings? manang if u have this recipe post nyo po ha. again thank you po.Anonymousnoreply@blogger.com