Silvanas

All time favorite Filipino cookies and know as a sister of Sans Rival and cousin of French macaron. The base ingredient is an egg white meringue. Similar to Sans Rival, its folded with powdered cashew instead of an almond flour for the macaron. Like Sans Rival, I use the same French buttercream frosting and dipped it on butter-based crackers and finely chopped cashew nuts. It is best served as frozen. Yummy!

Silvanas

Crunchy in the inside with a nutty buttery flavorful in the outside. Such a nice treat on a special occassion.

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Ingredients

  

Meringue Ingredients

• 4 large Egg whites
• 1 tsp Cream of tartar
• 1/2 cup Sugar
• 1 cup Powdered cashew nuts
• 2 tbsp Cornstarch

For the buttercream

• 4 large Egg yolks
• 1/2 cup White granulated sugar
• 1 cup Butter at room temperature
• 1 tsp Vanilla (or Rum)

For the assembly

• 2 cups Powdered crackers (Marie) (I use a blender to grind the crackers)
• 1/2 cup Grounded cashew nuts

Instructions

 

For the meringue

• Beat egg white until bubbly. Add cream of tartar and continue beating until it starting to be frothy. Add sugar one tablespoon at a time and continue beating until soft peaks forming a meringue.
• Mix cornstarch and powdered cashew nuts well. Fold it in the meringue mixture until just evenly blended. Do not overmix.
  
• Pipe the meringue to a cookie sheet lined with silicon baking mat or non-stick parchment paper.
  
• Bake for 20-25 minutes. Let it cool. Remove carefully and set aside for the assembly.

For the buttercream

• Beat egg and sugar together until the mixture turned into light yellow. Add vanilla and continue beating.
• Continue beating on a double broiler to cook the egg. The mixture should be warm but not hot to touch. Continue beating to let it cool.
• Add butter one cube at a time and beat until smooth. Set aside for the assembly.

For the assembly

• Blend together the cookie crumbs and grounded cashew nuts to make a crumb mixture.
  
• Make a buttercream sandwich on meringue cookies with the smooth side on the outer part of the sandwich.
• Spread buttercream around the meringue and dipped it in the crumb mixture.
• Spread buttercream on each side and fully dipped in the crumb mixture until the whole cookie sandwich is fully coated.
  
• Freeze for at least 4 hours and serve. Yummy!