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Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone mat or parchment paper.

In a large bowl, using a hand mixer, beat the 5 large egg whites (at room temperature) until they become frothy.

Add the 1/2 teaspoon of cream of tartar to the egg whites and continue beating until the mixture becomes foamy.

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.

Continue beating the meringue mixture until it is stiff and forms firm, glossy peaks.

Using a spatula, gradually fold in the 1 1/2 cups of ground cashews into the stiff egg white mixture until just combined.

Transfer the meringue mixture into a piping bag. Pipe small, round cookie shapes onto the prepared cookie sheet.

Smooth the tops of the piped cookies with a small spatula to create an even surface.

Bake the piped meringue wafers at 350°F (175°C) for 25-30 minutes, or until they are golden brown and crisp.

Carefully remove the baked cookies from the sheet and let them cool completely on a wire rack. This cooling process is crucial for crispness.

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.

Add the 3/4 cup of powdered sugar and 1 1/2 tablespoons of milk to the beaten butter.

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.

To assemble the Silvanas, take one cooled meringue wafer and spread a generous layer of the prepared buttercream on its flat side.

Place another meringue wafer on top, flat side down, to create a sandwich.

Using a spatula or knife, spread buttercream around the entire outer surface (sides and top) of the sandwiched cookie, ensuring it's fully coated.

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.

Repeat the assembly process for all remaining meringue wafers and buttercream. Serve the Silvanas.


Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone mat or parchment paper.

In a large bowl, using a hand mixer, beat the 5 large egg whites (at room temperature) until they become frothy.

Add the 1/2 teaspoon of cream of tartar to the egg whites and continue beating until the mixture becomes foamy.

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.

Continue beating the meringue mixture until it is stiff and forms firm, glossy peaks.

Using a spatula, gradually fold in the 1 1/2 cups of ground cashews into the stiff egg white mixture until just combined.

Transfer the meringue mixture into a piping bag. Pipe small, round cookie shapes onto the prepared cookie sheet.

Smooth the tops of the piped cookies with a small spatula to create an even surface.

Bake the piped meringue wafers at 350°F (175°C) for 25-30 minutes, or until they are golden brown and crisp.

Carefully remove the baked cookies from the sheet and let them cool completely on a wire rack. This cooling process is crucial for crispness.

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.

Add the 3/4 cup of powdered sugar and 1 1/2 tablespoons of milk to the beaten butter.

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.

To assemble the Silvanas, take one cooled meringue wafer and spread a generous layer of the prepared buttercream on its flat side.

Place another meringue wafer on top, flat side down, to create a sandwich.

Using a spatula or knife, spread buttercream around the entire outer surface (sides and top) of the sandwiched cookie, ensuring it's fully coated.

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.

Repeat the assembly process for all remaining meringue wafers and buttercream. Serve the Silvanas.
