Need a cookie for the holiday season? Well, these Filipino Sylvanas cookies are the perfect answer for you, so get on it! I mean, if you look at the ingredients, how could you not be inspired to make some sylvanas cookies?
Sylvanas or Silvanas is a cookie sandwich (yeah, I’m already sold)! It is made up of cashew-meringue wafers that happen to be filled and covered with buttercream (hey, I told you I was already sold, but keep enticing me)! Then the Sylvanas cookies are dusted with cake or biscuit crumbs. Why are you not making these cookies yet???
Check out the Filipino Sylvanas recipe here!
- 6 egg whites
- 1 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 1/2 cup ground, unsalted cashew
- 1 cup (2 sticks) butter - softened to room temperature
- 3/4 cup powdered sugar - sifted
- 2 tablespoons milk (optional)
- 1 cup sweet biscuit (like Marie or similar) or cake crumbs - finely grounded
- Preheat the oven at 150°C /300°F.
- Beat the egg whites for a minute using medium speed on a hand or stand mixer.
- Sprinkle in the cream of tartar and continue beating until soft peaks form.
- Now gradually add in the granulated sugar and continue beating at medium-high speed until stiff peaks are formed.
- Then fold in the ground cashew in 2-3 parts until it is well distributed.
- Put the meringue in a piping bag and pipe the meringue onto a cookie sheet lined with parchment or wax paper. Form them into circle or oval shapes. To make it easier on yourself, draw a pattern on the wax paper before piping.
- Now bake the meringue in the oven on the middle rack for 25-30 minutes or until lightly browned.
- While that is baking, time to prepare the buttercream. To do this, beat the butter and powdered sugar together for a minute at high speed.
- Once the meringue is done, remove from the oven and let them cool before removing them from the wax paper.
- Time to assemble the cookies! To start, spread some of the buttercream on a meringue cookie and sandwich it with another cookie. Make sure both of the flat sides are facing outside.
- Now squeeze them lightly together and remove any excess buttercream from the sides using the dull side of a knife. If needed, add more buttercream to the cookie.
- Then spread a thin layer of the buttercream on the flat side of the cookies.
- Now roll the meringue cookie sandwich in the biscuit crumbs, making sure to cover everything.
- Once all of the cookies are dusted with the biscuit crumbs, place in the fridge for a few minutes before serving.
Source: Foxy Folksy