Trace circles using a cookie cutter (7cm dia. / 3 inches) on a parchment paper. Leave a generous space between the circles so the meringue will not touch when baked. Set aside. Preheat oven at 180°C

Beat the egg whites on medium-high speed until foamy. Add the cream of tartar and continue whisking until soft peak. Add the sugar gradually while whisking until stiff peak and glossy.

Fold in the finely crushed cashew nuts in the meringue in three batches being careful not to deflate the meringue.

Using a knife, gently flatten the top of the meringue. Place in the preheated oven and bake for 20-25 minutes or until golden.

Beat the egg yolks in a stand mixer on high speed until the mixture starts to thicken and become pale in color. Continue to beat while the sugar/ water mixture cooks in the pan.

Check the boiling water with sugar if the mixture is thick and syrup-like. Turn off heat and slowly pour the sugar syrup in a thin, continuous stream into the yolks with the mixer still running. Do this really carefully as to not overcook the egg yolks.

Continue beating the yolks until the mixing bowl is cool to the touch. Add the soften butter gradually then the salt while the mixer is still running and beat until a fluffy buttercream forms.

Grate the broas biscuits using the finest setting of a cheese grater or place the broas in a ziplock bag and pound with a rolling pin until fine. Add finely grounded cashew nuts and mix well to combine. Set aside.

When the meringue are done and cooled down. Take two cookies which are almost similar in size and grate the sides to have a nice and uniform size.

Spread 1 to 1 1/2 tbsp of French buttercream to one of the cookies and top with another. Press them gently so the buttercream will set and run a butter knife on the side to seal.

Coat the outside of the meringue with buttercream then dredge into the broas/cashew mixture until all sides are coated. Repeat the process with the rest of the meringue cookies. Bon appetit.