Sylvanas (Sansrival Cookie Version)

Ingredients

• 4 egg whites (large, room temperature)
• 0.25 tsp cream of tartar
• 0.5 cup granulated sugar
• 1 cup roasted cashews (finely ground)
• 1 cup unsalted butter (softened, for buttercream)
• 0.5 cup powdered sugar (for buttercream)
• 1 cup biscuit crumbs (such as Graham crackers or Marie biscuits, for coating)

Steps

1. 1

   Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper or a silicone mat.

2. 2

   In a clean bowl, beat the egg whites and cream of tartar until frothy.

3. 3

   Gradually add the granulated sugar while continuing to beat until the mixture reaches stiff peaks.

4. 4

   Gently fold in the ground cashews until just combined, being careful not to deflate the meringue.

5. 5

   Transfer the mixture to a piping bag and pipe small circles (cookie shapes) onto the prepared cookie sheet.

6. 6

   Bake in the preheated oven until the meringues are lightly browned and crisp, approximately 15-20 minutes. Allow to cool completely.

7. 7

   Prepare the buttercream by beating the softened butter and powdered sugar together until light and fluffy.

8. 8

   Take two cooled meringue cookies and spread a layer of buttercream in between them to create a sandwich.

9. 9

   Coat the outside of the sandwich cookie with a thin layer of buttercream.

10. 10

    Roll the coated cookie in biscuit crumbs until fully covered. Repeat for all cookies.

11. 11

    Chill the Sylvanas in the refrigerator or freezer before serving to allow the buttercream to set.

Notes

Sylvanas are best served chilled or frozen for a firm, buttery texture. You can use Graham cracker crumbs or crushed Marie biscuits for the outer coating.

Nutrition per serving

• dessert
• Filipino
• cookies
• cashew
• meringue
• baking
• snack