How to make Sylvanas | The Kitchen Journal

Sylvanas Recipe
Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hour 5 mins
Serves: 18-24
Sylvanas/Silvanas is a cookie sandwich made of cashew-meringue filled with buttercream and dusted with biscuit crumbs.This recipe needs only 6 ingredients.
Ingredients
6 egg whites
1½ teaspoon cream of tartar
¾ cup granulated sugar
1½ cup ground cashew, unsalted
1 cup (or 2 sticks) butter, softened to room temperature
1 can Dulce de Leche
1 cup finely grounded sweet biscuit or cake crumbs
Instructions
1. Using a hand or stand mixer, beat egg whites for a 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.
2. Fold in the ground cashew in 2-3 parts until it is well distributed.
3. Transfer meringue into a piping bag. Pipe meringue onto a cookie sheet lined with parchment or wax paper making circle or oval shapes.
4. Bake meringue on the middle rack of a preheated oven at 150°C /300°F for 25-30 mins or until lightly browned.
5. Meanwhile, prepare the buttercream by beating the butter and dulce de Leche together for a minute at high speed.
6. Remove from oven and let them cool completely before detaching from the parchment or wax paper. You could easily remove them if they are cooked through.
7. To assemble, spread some buttercream 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 buttercream from the sides using the dull side of a bread knife, add more buttercream if it is too less, the sides should be totally filled. Spread also the flat side with a thin layer of buttercream. Roll the meringue cookie sandwich in biscuit crumbs covering everything.
8. Freeze sylvanas and serve frozen