Easy Silvanas Recipe

1. Preheat your oven to 300 F or 175 C.
2. Grease and flour cookie sheets then set aside.
3. Grease and flour several 3-inch round molds then set aside.

For the Meringue:

1. Combine flour and cashews in a food processor then process until the nuts are finely chopped; set aside.
2. Put the egg whites in the bowl of an electric mixer then beat the on high speed until stiff but not dry.
3. Gradually add the sugar, 1 tbsp at a time.
4. Fold in the flour-nut mixture gradually.
5. Arrange the round molds on the prepared cookie sheet.
6. Pipe meringue mixture into the molds or spread evenly using an offset spatula.
7. Bake for 15 minutes or until lightly golden brown.
8. Remove from the oven and let cool for 30 minutes before removing from the molds. Set aside.
9. Repeat with remaining ingredients to make a total of about 40 meringue discs.
10. Place 20 meringue discs and any broken discs in a food processor.
11. Process to make crumbs then transfer to a shallow bowl and set aside.

For the Buttercream:

1. In a saucepan, combine the sugar and water then boil until it reaches 238 F or 115 C.
2. In a bowl of an electic mixer, combine the egg yolks and whole egg. Whip on high speed for about 10 minutes or until the mixture forms a ribbon pattern when the paddle is lifted.
3. When the mixture becomes pale yellow, add the salt.
4. When the sugar syrup has reached its desired temperature, carefully pour the boiling syrup into the egg mixture in a slow, steady stream.
5. Whip continuously on high speed until the mixture has cooled and the bowl is cool to the touch.
6. Lower the mixer speed to medium.
7. Gradually add the butter, 1 cube at a time (the mixture might look broken and curdled).
8. Whip a little longer and the mixture will come together.
9. Once the mixture is smooth, add- in the vanilla extract.

Assembly:

1. Spread about 1 to 2 tablespoons buttercream on one side of a meringue disc.
2. Cover with another meringue disc to make a sandwich.
3. Spread buttercream all over the sandwich to cover all surfaces, including the sides.
4. Roll the silvanas in meringue crumbs, then refrigerate or freeze until the buttercream is firm. Enjoy!