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Silvanas

A frozen cashew meringue cookie sandwich filled with rich buttercream and coated in toasted cashew crumbs.

55 minMediumServes 12280 cal/serving

FilipinoDessertOvenVegetarianKosher-styleGluten-FreeSoy-FreeSesame-FreeShellfish-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1.5 cups ground cashews, finely ground
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup toasted cashew crumbs

Instructions

  1. 1

    Preheat the oven to 300F and line two baking sheets with parchment paper.

  2. 2

    In a clean bowl, whip 4 egg whites and 1/2 tsp cream of tartar until foamy.

  3. 3

    Gradually add 1/2 cup granulated sugar while beating until stiff, glossy peaks form.

  4. 4

    Gently fold in 1.5 cups finely ground ground cashews until just combined.

  5. 5

    Pipe meringue into small ovals on prepared sheets and bake for 20 minutes until golden and dry, then cool completely.

  6. 6

    In a separate bowl, beat 1 cup softened unsalted butter, 1 cup sifted powdered sugar, and 1 tsp vanilla extract until light and fluffy.

  7. 7

    Spread buttercream between two cooled meringue wafers to sandwich them, then frost the outside completely.

  8. 8

    Coat the frosted sandwiches in 1 cup toasted cashew crumbs and freeze for at least 2 hours before serving.

Questions

Can I make Silvanas dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Silvanas keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Silvanas?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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