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Silvanas or Sylvanas with creamy French buttercream filled meringue. A bite of chewy, crunchy, sweet, and salty goodness! It seems like an impossible baking feat, but it's actually fun to make!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: Filipino, International
Keyword: silvanas, silvanas recipe, sylvanas
Servings: 12 servings
Author: Mia



  • ¾ cups cashew nuts finely grounded
  • ½ tsp cream of tartar
  • ½ cup sugar
  • 5 egg whites

French buttercream

  • 5 egg yolks
  • ¼ tsp salt
  • 3 tbsp water
  • ½ cup sugar
  • 227 grams or 1 cup butter softened at room temperature


  • ½ cup finely grounded cashew nuts
  • 5 pcs broas biscuits finely grated


Making the meringue

  • 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
    trace circles
  • 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.
    soft peak
  • Fold in the finely crushed cashew nuts in the meringue in three batches being careful not to deflate the meringue.
    fold cashew into the meringue
  • Transfer your meringue to a piping bag and pipe onto the prepared parchment papers. Pipe the meringue in the traces of circle (approx. 1 to 1 1/4 cm. thick) on the parchment papers.
    piping 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.
    flatten the meringue

Making the Frenc buttercream

  • Make this while the meringue is baking. In a medium saucepan, combine the sugar and water. Do not stir! Let the mixture boil over medium heat until the sugar melts and dissolve from the heat.
    add water to sugar
  • 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.
    beat egg yolks
  • 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.
    add dissolved sugar
  • 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.
    beat until fluffy


  • 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.
    grate broas with grater
  • 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.
    grate sides of meringue
  • 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.
    fill meringue with cream
  • 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.
    coated with cashew and cream


  1.  Pipe the meringue in the traces of circle (approx. 1 to 1 1/4 cm. thick) on the parchment papers. Did is needed to have the right amount of thickness of cookies after baking.