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Vibrant Filipino Silvanas

Jen Phanomrat

These meringue and buttercream sandwich cookies are addictive! We dare you to have just one.

Recipe

Ingredients

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 cup unsalted cashews, finely chopped
  • For the buttercream:
  • 6 egg yolks
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 cup salted butter, cubed and softened
  • Flavored extract of your choice
  • Food coloring of your choice
  • For the coating:
  • 2 teaspoons vodka
  • Food coloring of your choice
  • 1 1/2 cups fine graham cracker crumbs

Let's get Cooking...

  1. Preheat oven to 300°F. In a mixer, beat egg whites, until frothy on high speed. Gradually add cream of tartar, and beat until stiff. Then gradually sprinkle in sugar and continue beating, until it appears glossy. Use a spatula to fold in cashews gradually. Be sure to not deflate by over mixing.
  2. Line 2 baking trays with parchment paper. Transfer mixture into a piping bag and pipe into small circles. Smooth the tops with a knife or offset spatula. Tap the sheet on the counter to remove bubbles. Bake for about 15-20 minutes. Allow to cool.
  3. Meanwhile make the buttercream: combine water and sugar in a saucepan. Heat while occasionally stirring, until the temperature reaches 225°F or thick and bubbling. Beat egg yolks on high, until thickened and pale in color. Turn the speed to medium and slowly pour the syrup in a thin stream into the yolks, so you don't scramble the yolks. Gradually add a few butter cubes at a time, while mixing. Divide into 3 bowls, and mix in different extracts and food coloring of your choice. Chill in the fridge for 15 minutes. Before assembling, whip it one more time to make it workable.
  4. Make the coating: divide the crumbs into three Ziploc bags. In small bowls, add 4-5 drops of different food colors and distribute the rum into 3 equal parts. Mix well and add the colors into each separate bag. Your your hands to mix well.
  5. To assemble: spread some buttercream on a meringue cookie and sandwich with another cookie. Gently squeeze the sandwich, and spread the excess onto the flat sides of the cookie. Coat each cookie in the different colored crumbs.