Silvanas
Silvanas
Ingredients
For the Meringue Wafers
- 5 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 1/2 cups ground cashew
- 1/2 teaspoon vanilla extract, optional
For the Buttercream
- 1 cup butter, softened at room temperature
- 3/4 cup powdered sugar
- 1 1/2 tablespoons milk
For Assembly
- as needed Marie biscuits, for crumbs
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone mat or parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, using a hand mixer, beat the 5 large egg whites (at room temperature) until they become frothy.
⏱️ 3 min
- 3
Add the 1/2 teaspoon of cream of tartar to the egg whites and continue beating until the mixture becomes foamy.
⏱️ 2 min
- 4
Gradually add the 1/2 cup of granulated sugar to the egg white mixture while continuing to beat. If using, add the 1/2 teaspoon of vanilla extract.
⏱️ 5 min
- 5
Continue beating the meringue mixture until it is stiff and forms firm, glossy peaks.
⏱️ 5 min
- 6
Using a spatula, gradually fold in the 1 1/2 cups of ground cashews into the stiff egg white mixture until just combined.
⏱️ 5 min
- 7
Transfer the meringue mixture into a piping bag. Pipe small, round cookie shapes onto the prepared cookie sheet.
⏱️ 5 min
- 8
Smooth the tops of the piped cookies with a small spatula to create an even surface.
⏱️ 5 min
- 9
Bake the piped meringue wafers at 350°F (175°C) for 25-30 minutes, or until they are golden brown and crisp.
⏱️ 30 min•🌡️ 350
- 10
Carefully remove the baked cookies from the sheet and let them cool completely on a wire rack. This cooling process is crucial for crispness.
⏱️ 30 min
- 11
While the wafers cool, prepare the buttercream. In a bowl, beat the 1 cup of softened butter (at room temperature) using a hand mixer until it becomes light and creamy.
⏱️ 5 min
- 12
Add the 3/4 cup of powdered sugar and 1 1/2 tablespoons of milk to the beaten butter.
⏱️ 2 min
- 13
Continue beating until the buttercream is smooth, light, and fluffy. Scrape down the sides of the bowl with a spatula to ensure all ingredients are well incorporated.
⏱️ 5 min
- 14
To assemble the Silvanas, take one cooled meringue wafer and spread a generous layer of the prepared buttercream on its flat side.
⏱️ 1 min
- 15
Place another meringue wafer on top, flat side down, to create a sandwich.
⏱️ 1 min
- 16
Using a spatula or knife, spread buttercream around the entire outer surface (sides and top) of the sandwiched cookie, ensuring it's fully coated.
⏱️ 2 min
- 17
Place Marie biscuits (or similar biscuits) in a shallow dish and crush them into fine crumbs. Roll the buttercream-coated cookie sandwich in the biscuit crumbs until it is completely covered.
⏱️ 2 min
- 18
Repeat the assembly process for all remaining meringue wafers and buttercream. Serve the Silvanas.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Silvanas
For the Meringue Wafers
- 5 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 1/2 cups ground cashew
- 1/2 teaspoon vanilla extract, optional
For the Buttercream
- 1 cup butter, softened at room temperature
- 3/4 cup powdered sugar
- 1 1/2 tablespoons milk
For Assembly
- as needed Marie biscuits, for crumbs
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone mat or parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, using a hand mixer, beat the 5 large egg whites (at room temperature) until they become frothy.
⏱️ 3 min - 3
Add the 1/2 teaspoon of cream of tartar to the egg whites and continue beating until the mixture becomes foamy.
⏱️ 2 min - 4
Gradually add the 1/2 cup of granulated sugar to the egg white mixture while continuing to beat. If using, add the 1/2 teaspoon of vanilla extract.
⏱️ 5 min - 5
Continue beating the meringue mixture until it is stiff and forms firm, glossy peaks.
⏱️ 5 min - 6
Using a spatula, gradually fold in the 1 1/2 cups of ground cashews into the stiff egg white mixture until just combined.
⏱️ 5 min - 7
Transfer the meringue mixture into a piping bag. Pipe small, round cookie shapes onto the prepared cookie sheet.
⏱️ 5 min - 8
Smooth the tops of the piped cookies with a small spatula to create an even surface.
⏱️ 5 min - 9
Bake the piped meringue wafers at 350°F (175°C) for 25-30 minutes, or until they are golden brown and crisp.
⏱️ 30 min•🌡️ 350 - 10
Carefully remove the baked cookies from the sheet and let them cool completely on a wire rack. This cooling process is crucial for crispness.
⏱️ 30 min - 11
While the wafers cool, prepare the buttercream. In a bowl, beat the 1 cup of softened butter (at room temperature) using a hand mixer until it becomes light and creamy.
⏱️ 5 min - 12
Add the 3/4 cup of powdered sugar and 1 1/2 tablespoons of milk to the beaten butter.
⏱️ 2 min - 13
Continue beating until the buttercream is smooth, light, and fluffy. Scrape down the sides of the bowl with a spatula to ensure all ingredients are well incorporated.
⏱️ 5 min - 14
To assemble the Silvanas, take one cooled meringue wafer and spread a generous layer of the prepared buttercream on its flat side.
⏱️ 1 min - 15
Place another meringue wafer on top, flat side down, to create a sandwich.
⏱️ 1 min - 16
Using a spatula or knife, spread buttercream around the entire outer surface (sides and top) of the sandwiched cookie, ensuring it's fully coated.
⏱️ 2 min - 17
Place Marie biscuits (or similar biscuits) in a shallow dish and crush them into fine crumbs. Roll the buttercream-coated cookie sandwich in the biscuit crumbs until it is completely covered.
⏱️ 2 min - 18
Repeat the assembly process for all remaining meringue wafers and buttercream. Serve the Silvanas.
⏱️ 10 min