KUAM Holiday Bake-Off Recipes: Silvanas

by Mary Oliveros

Serves 22

INGREDIENTS:

6 egg whites

1 ½ tsp white vinegar

¾ cup granulated sugar

1 ½ cup ground unsalted cashew

1 cup (2 sticks) butter (softened)

¾ cup powdered sugar

2 tbsp milk (optional)

1 cup sweet biscuits (Marie biscuits) finely crushed

Equipment needed: mixer, Convection oven, Chiller

DIRECTIONS:

Using a hand or stand mixer, beat egg whites for one minute using medium speed. Sprinkle the cream of tartar and go on beating 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 paper or wax paper making circle of oval shapes. Draw a pattern beforehand to make it easier to pipe and cookies even.
Bake meringue on the middle rack of a preheated oven at 300 degrees farenheit for 25-30 minutes or until lightly browned.
Meanwhile, prepare the butter cream by beating the butter and the powdered sugar together for a minute at high speed.
Remove from the oven and let them cool completely before detaching from the parchment or wax paper.
To assemble, spread some butter cream on a meringue cookie and sandwich it with another cookie, both with the flat sides facing outside. Squeeze them lightly together then remove the excess butter cream from the sides using the dull side of a bread knife, add more thin layer of butter cream. Roll the meringue cookie sandwich in biscuit crumbs covering everything.
Place the Sylvanas in the fridge for at least some minutes before serving.