Silvanas (Sylvanas)

Method22 steps

1. 1

   Step 1: In a food processor, blend together all-purpose flour (1/4 cup) and 1 cup cashews until fine. Set aside.

   Uses 1 cup roasted unsalted cashews · 1/4 cup flour

2. 2

   Step 2: Preheat oven to 325 F.

3. 3

   Step 3: Line a baking sheet with parchment. Draw circles about 2 1/2 inches across, spaced about 1 1/2 inches apart. Turn the parchment over so the marks remain visible through it without touching the cookies.

4. 4

   Step 4: In the bowl of a stand mixer, beat the egg whites (6) on medium-high speed until foamy.

   Uses 6 egg whites

5. 5

   Step 5: Sprinkle in cream of tartar (1/2 teaspoon) and continue to beat until soft peaks form.

   Uses Foamy egg whites · 1/2 teaspoon cream of tartar

6. 6

   Step 6: Gradually add sugar (2/3 cup) and continue to beat until stiff peaks form.

   Uses Soft-peak egg whites · 2/3 cup sugar

7. 7

   Step 7: Using a rubber spatula, gently fold in the vanilla (1 teaspoon) and the ground cashews/flour mixture in three additions.

   Uses Stiff sweetened meringue · Finely ground first cup of cashews and flour · 1 teaspoon vanilla extract

8. 8

   Step 8: Transfer the meringue into a large piping bag fitted with a large piping tip. Following the circles as a guide, pipe circles that are about 1/2 inch high on the parchment paper.

   Uses Cashew meringue

9. 9

   Step 9: Using a small knife or an offset spatula, smoothen and flatten tops of the meringue. Gently tap the baking sheet on the counter to remove any bubbles.

   Uses Piped meringue circles

10. 10

    Step 10: Bake the meringue in a 325 F oven for about 18 to 20 minutes, or until lightly golden. The edges will be tender-crisp and the middles are soft.

    Bake Meringue · 20 minUses Smoothed piped meringues

11. 11

    Step 11: Using a spatula, carefully transfer cookies to a cooling rack and let cool completely.

    Uses Baked meringue wafers

12. 12

    Step 12: In a medium saucepan, combine sugar (1/2 cup) and water (3 tablespoons) and stir. Cook the mixture over medium heat. Once boiling, place a candy thermometer in the pan to monitor the temperature.

    Uses 1/2 cup sugar · 3 tablespoons water

13. 13

    Step 13: Meanwhile, start to beat the egg yolks (5) on a stand mixer on high speed until thickened and pale in color.

    Uses 5 egg yolks

14. 14

    Step 14: Continue to beat yolks until the water and sugar mixture on the stove registers 238 F. Turn the heat off and slowly pour the sugar syrup in a thin, continuous stream into the yolks with the mixer running.

    Uses Sugar syrup heated to 238°F · Thick pale beaten yolks

15. 15

    Step 15: Continue to beat the yolk mixture until the mixing bowl is cool to the touch.

    Uses Yolk and hot syrup mixture

16. 16

    Step 16: With the mixer still running, add the softened butter (8 ounces), about a tablespoon at a time, and beat until a fluffy buttercream forms.

    Uses Yolk mixture beaten until bowl is cool · 8 ounces butter (2 sticks), softened and at room temperature

17. 17

    Step 17: In a food processor, process the 2 cups of cashews until resembles fine crumbs.

    Uses 2 cups roasted unsalted cashews

18. 18

    Step 18: Spread a thin layer of buttercream on the rough side of a cookie ( the side that was facing up during baking). Top it with another meringue cookie with the rough side against the buttercream.

    Uses Completely cooled meringue wafers · Prepared French buttercream

19. 19

    Step 19: Spread more buttercream on the sides and the base of cookies to completely cover.

    Uses Buttercream-filled meringue sandwiches · Prepared French buttercream

20. 20

    Step 20: Roll some buttercream-covered cookie sandwiches in the finely ground coating cashews and the others in graham cracker crumbs, using each coating as needed. Reserve unused coatings for another use.

    Uses Buttercream-covered cookie sandwiches · Finely ground coating cashews · Graham cracker crumbs as needed for the other sandwiches

21. 21

    Step 21: Arrange the coated silvanas in a single layer on a parchment-lined baking sheet and freeze for about 1–2 hours, until firm.

    Freeze silvanas until firm · 120 minUses Coated silvanas

22. 22

    Step 22: For longer storage, transfer the cookies into an airtight container and keep frozen until ready to serve.

    Uses Firm frozen silvanas