Who loves silvanas cookies?
6 egg large whites
1 tsp cream of tartar
1 cup salted butter
1 cup sifted powdered sugar (confectioner’s sugar)
3/4 cup granulated sugar
1/2 cup milk
1 3/4 cup cashew nuts
2 cups cake crumbs (leftover cake pieces)
*drops of gel food coloring (optional)
For Meringue wafer:
Using a blender or food processor, ground cashew nuts until very fine.
In a large bowl, beat egg whites and cream of tartar by using an electric hand mixer. Gradually add the granulated sugar, and beat till it forms a stiff peak. Fold in the ground cashews.
Transfer the meringue in a piping bag. Pipe the mixture into an oval in cookie sheets lined with parchment paper.
Bake at 300 degrees Fahrenheit for 25 to 30 minutes until golden brown.
Let it cool and carefully remove from the parchment paper. Set aside.
In another bowl, beat the softened butter until creamy with an electric hand mixer. And little by little add powdered sugar. Then gradually pour the milk until well incorporated.
Arrange meringue wafers, flat side on top. Spread the buttercream on 2 meringue wafers and form a sandwich wafer.
Cover all sides with buttercream.
Roll the wafers in cake crumbs.
Refrigerate and chill.
Serve and enjoy!
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