Silvana Cookie Recipe/Sylvanas

It's been awhile...but I am back with a good recipe. It's one of my favorite dessert back home. It was nice to know that we can say that this is the Filipino version of French macaron. Years ago, I actually like the Silvanas from Jonis, not even sure if they are still around. Anyway, I have searched a lot of Silvanas recipe and found three worth trying. So off to the first one, I find this easy to follow if you already have some experience or knowledge about baking. Word of caution, it is time consuming meaning a lot of work and can get messy in the kitchen. But in the end, it's all worth the effort because it taste so good. I also tried using handheld mixer here to check if I can come out with the same outcome. Yes, it was a success but it took longer for the meringue to form a stiff peak or it could be the humidity because it was raining all day. It took me 3 hours from preparation to baking and assembly. Hope you'll enjoy this recipe...

Ingredients:
6 egg large whites
1 tsp cream of tartar
1 cup salted butter
1 cup sifted confectioner's sugar
3/4 cup granulated sugar
1/2 cup milk
1 3/4 cup cashew nuts
cake crumbs

Meringue
1. Finely ground cashew nuts in the food processor and set aside.
2. Beat egg whites and cream of tartar in the mixer.
3. Gradually add the granulated sugar, and beat till it forms a stiff peak.
4. Fold in the ground cashews.
5. Transfer the meringue in a piping bag.
6. Pipe the mixture into oval in cookie sheets lined with parchment paper.
7. Bake at 300 degrees Fahrenheit for 25 to 30 minutes until golden brown.
8. Once out in the oven, let it cool completely and remove gently from the parchment paper. Set aside.

Buttercream
1. Beat the softened butter until creamy.
2. Add the confectioner's sugar gradually.
3. Then gradually add the milk.

Assembly
1. Spread the buttercream on 2 meringue wafers making sure the flat sides are facing outside.
2. Cover all sides with buttercream.
3. Roll the wafers in cake crumbs.
4. Refrigerate before serving.

***you can also keep them in the freezer for storage and thaw in the fridge before serving