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Best silvanas recipe! Cookie version of the popular Filipino sans rival cake. These delicate cashew-meringue cookies with yummy buttercream filling that's generously covered with cashew-biscuit bits are sure to give you happy vibes.
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This recipe yields 1 dozen silvanas.
Ingredients:
For the biscuits
2 egg whites
1/8 tsp cream of tartar
2 ½ Tbsp granulated sugar
½ cup ground cashews
For the filling
2 egg yolks
1 tsp vanilla extract
2 ½ Tbsp granulated sugar
1/8 tsp salt (I used kosher salt), please add less if using iodized salt or any finer salt
1/2 cup (1 stick) unsalted butter
1/2 cup ground cashews and 1/2 cup graham crackers for coating
Notes:
1. For the meringue template, trace a cookie cutter or any object with a round base, directly on parchment paper (don't forget to flip and use the clean end).
2. If using a separate sheet of paper, don't forget to REMOVE BEFORE BAKING!!!!
3. For best texture, chill cookies in the refrigerator for 30 minutes to 1 hour before serving.
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