Silvanas, alternatively spelled as sylvanas or sylvannas, is a Filipino frozen cookie consisting of a layer of buttercream sandwiched between two cashew-meringue wafers coated with cookie crumbs.
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 1/2 cup ground unsalted cashew
1 cup softened butter
1 cup powdered sugar
1 cup finely grounded sweet biscuit or cake crumbs
Using a hand or stand mixer, beat egg whites and cream of tartar until soft peaks form.
Gradually add the granulated sugar and start beating at medium-high speed until it forms stiff peaks.
Fold in the ground cashew in 2-3 parts until it is well distributed.
Transfer meringue into a piping bag. Pipe meringue onto a cookie sheet lined with parchment making circle shapes.
Bake meringue at 150°C /300°F for 30 mins or until lightly browned.
Meanwhile, prepare the buttercream by beating the butter and the powdered sugar together for a minute at high speed.
Remove from oven and let them cool completely before detaching from the parchment.
To assemble, spread some buttercream on a meringue cookie and sandwich it with another cookie and roll the meringue cookie sandwich in biscuit crumbs covering everything.
Place the Sylvanas in the fridge for at least some minutes before serving.