Sylvanas (cashew meringue sandwich cookie with buttercream filling)

Great dessert or for an afternoon snack!

Ingredients:

3 1/2 cups ground cashews
12 egg whites
3 tsp. cream of tar tar tar
1/2 cup granulated sugar
3 sticks butter / 1 1/2 cup unsalted butter (room temp.)
4 cups powdered sugar
2 cups ground biscuit (I used Marie -Goya brand) also has chocolate flavor available.

Baking process:

Preheat oven for 300 degrees – use middle rack when baking.
In your mixing bowl, add egg whites – beat at 3-4 speed until egg whites start to foam, then add the cream of tartar.
switch to a higher speed (6), then slowly add granulated sugar and mix until it forms stiff peaks.
fold in 3 cups ground cashew until incorporated.
on you baking sheet, add parchment paper – I added circles using a cutter as my guide, whichever size you would like depending on your baking pan size.
In a medium piping bag, slowly add the meringue mixture and cut the tip of the bag, then start piping the mixture onto the parchment paper within the template.
Bake for 15 minutes then rotate your baking pan 180 degrees for even baking and bake for 8 to 9 more minutes.
Note: this depends on the size of your template – it’s always good to keep an eye on it.
It will be golden brown on the edges and a bit lighter in the middle. Remove from the oven and let cool on the parchment paper.
Once cooled -slowly remove from paper and put it on the cooling rack.
Repeat process until finished.

Buttercream:

Assembly:

In a small bowl – combine 1/2 ground cashews and ground biscuits.
Pair meringue cookies – add buttercream on one side of the cookie and make it into like a sandwich, add a little bit of buttercream from the outer part of the cookie just for the cashew and biscuit mixture to stick.
Repeat process.

Note: Refrigerate afterwards. Place at room temperature for a few minutes before serving.

Enjoy Baking!