INGREDIENTS:
For the Meringue:
- 1/4 cup all-purpose flour
- 1/4 cup cashew nuts
- 4 egg whites
- 3/4 cup sugar
For the Buttercream:
- 1/2 cup sugar
- 1/4 cup water
- 4 eggs yolks (separated from the egg whites)
- 1 whole large egg
- 1/8 teaspoon salt
- 1 cup butter, softened and cut into 16 cubes
- 1 teaspoon clear vanilla extract
HOW TO MAKE:
Preparation:
- Preheat your oven to 300 F or 175 C.
- Grease and flour cookie sheets then set aside.
- Grease and flour several 3-inch round molds then set aside.
For the Meringue:
- Combine flour and cashews in a food processor then process until the nuts are finely chopped; set aside.
- Put the egg whites in the bowl of an electric mixer then beat the on high speed until stiff but not dry.
- Gradually add the sugar, 1 tbsp at a time.
- Fold in the flour-nut mixture gradually.
- Arrange the round molds on the prepared cookie sheet.
- Pipe meringue mixture into the molds or spread evenly using an offset spatula.
- Bake for 15 minutes or until lightly golden brown.
- Remove from the oven and let cool for 30 minutes before removing from the molds. Set aside.
- Repeat with remaining ingredients to make a total of about 40 meringue discs.
- Place 20 meringue discs and any broken discs in a food processor.
- Process to make crumbs then transfer to a shallow bowl and set aside.
For the Buttercream:
- In a saucepan, combine the sugar and water then boil until it reaches 238 F or 115 C.
- 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.
- When the mixture becomes pale yellow, add the salt.
- When the sugar syrup has reached its desired temperature, carefully pour the boiling syrup into the egg mixture in a slow, steady stream.
- Whip continuously on high speed until the mixture has cooled and the bowl is cool to the touch.
- Lower the mixer speed to medium.
- Gradually add the butter, 1 cube at a time (the mixture might look broken and curdled).
- Whip a little longer and the mixture will come together.
- Once the mixture is smooth, add- in the vanilla extract.
Assembly:
- Spread about 1 to 2 tablespoons buttercream on one side of a meringue disc.
- Cover with another meringue disc to make a sandwich.
- Spread buttercream all over the sandwich to cover all surfaces, including the sides.
- Roll the silvanas in meringue crumbs, then refrigerate or freeze until the buttercream is firm. Enjoy!
IMAGE: mystylerecipe.net
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