Silvanas
A frozen cashew meringue cookie sandwich filled with rich buttercream and coated in toasted cashew crumbs.
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
Preheat the oven to 300F and line two baking sheets with parchment paper.
-
2
In a clean bowl, whip 4 egg whites and 1/2 tsp cream of tartar until foamy.
-
3
Gradually add 1/2 cup granulated sugar while beating until stiff, glossy peaks form.
-
4
Gently fold in 1.5 cups finely ground ground cashews until just combined.
-
5
Pipe meringue into small ovals on prepared sheets and bake for 20 minutes until golden and dry, then cool completely.
-
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
Spread buttercream between two cooled meringue wafers to sandwich them, then frost the outside completely.
-
8
Coat the frosted sandwiches in 1 cup toasted cashew crumbs and freeze for at least 2 hours before serving.