Baking is therapeutic for me. I might not know how to cook, but I have been designated as the family baker. I have been reading a lot of posts on the oh so delicious macarons lately, so I was in the mood for something crisp and chewy. I decided to make some meringue – filipino style. I made some silvanas for the first time, which is basically a cashew-meringue and buttercream sandwich. If you love buttery goodness, this dessert’s for you.
This was my first attempt at making this cookie and I think it turned out pretty well (my little brother agrees). You are supposed to coat it with cake crumbs but I couldn’t find any so I used bread crumbs, which is a decent substitute. I’ll have to find some cake crumbs for next time though (I am not trying to make that from scratch). I’ll also have to figure out how to make them into perfect circles or ovals (help! how do i do this??).
I sometimes don’t eat what I bake but I definitely did not pass on these silvanas. It was just the right balance of crunchy and chewy meringue with a not too sweet buttercream icing. This is best eaten chilled but still tastes good at room temperature if you simply can’t wait (my little brother agrees).
Hope I got you interested in some silvanas!
What good is this post without a recipe?
Silvanas Meringue Buttercream Cookies
6 egg whites
1 tsp. cream of tartar
3/4 cup granulated sugar
1 3/4 cup chopped cashew nuts
1 cup (2 sticks) salted or not butter
1 cup sifted confectioner’s sugar
1/2 cup milk (2% will do)
cake crumbs (or bread crumbs will do)
Process cashew nuts in a food processor until finely ground and set aside. Beat egg whites and cream of tartar (I recommend using an electric mixer). Gradually add granulated sugar and beat until stiff peaks form. Fold in the ground cashews. Pipe the mixture into circles or ovals onto cookie sheets lined with parchment paper. Bake at 300°F for 25 to 30 minutes or until golden brown. Let completely cool and remove from paper.
Beat softened butter until creamy. Gradually add confectioner’s sugar. Then gradually add milk.
Spread buttercream on one meringue and top with another. Make sure the flat sides are facing outside (The opposite of what you would do when making macarons). Then cover all sides with buttercream. Roll in cake crumbs and refrigerate before serving.
It’s a bit tedious to make, but it’s well worth it!