Silvanas

Ingredients:

For the meringue cookies:

• 2 ¼ cups cashew nuts, divided
• 6 egg large whites
• 1 tsp cream of tartar
• ½  cup white sugar

For the buttercream:

• 1 cup salted butter, softened to room temperature
• ¾  cup powdered sugar
• ¼ cup milk (I used fresh milk)

For the crumb coating:

• ½ cup ground Marie biscuits
• Reserved grounded cashew nuts from making the meringue cookies

Instructions:

To make the meringue cookies:

1. Preheat oven to 300 F. Prepare a baking sheet lined with parchment paper. Set aside.
2. In a food processor, place cups of cashew nuts. Pulse until finely grounded. Set aside.
3. In a bowl, add egg whites and cream of tartar. Beat until frothy. Gradually add white sugar and beat until stiff peaks form.
4. Gently fold 1 ¾ cup of the grounded cashew nuts. Reserve the remaining.
5. Transfer the meringue into a piping bag and pipe mixture on the baking sheets forming an oval shape.
6. Bake for 20-30 minutes or until the meringue cookies has turned lovely golden brown.
7. Remove from the oven and let them cool completely. Once completely cooled, gently lift the meringue cookies from the baking sheet. Make sure not to stack them as they will stick. Set aside while making the buttercream.

To make the buttercream:

1. In a bowl, add softened butter. Beat until creamy.
2. Gradually add the powdered sugar and beat until well combined.
3. Lastly, gradually add the milk. (If you think the milk is not enough, you can add little by little.)

To assemble the Silvanas:

1. In a bowl, mix the remaining ground cashew nuts and Marie biscuits.
2. Take 1 meringue cookie. With the flat side facing outside, spread buttercream on the other side. Place another meringue cookie on top of the buttercream (again, with the flat facing outside), making them look like a sandwich.
3. Cover all sides with buttercream and coat the wafers with the crumb coating.
4. Do the same with the others.
5. Chill in the fridge or freeze before serving.