Silvanas (Sylvanas)

For the Meringue Cookies

1. In a food processor, blend together all-purpose flour and 1 cup cashews until fine. Set aside.
2. Preheat oven to 325 F. 
3. Line a cookie sheet with parchment paper. Using a marker, trace several circles about 2.5 inches diameter on the parchment with about 1 ½ inches of space in between.
4. In the bowl of a stand mixer, beat the egg whites on medium-high speed until foamy. 
5. Sprinkle in cream of tartar and continue to beat until soft peaks form.
6. Gradually add sugar and continue to beat until stiff peaks form. 
7. Using a rubber spatula, gently fold in the vanilla and the ground cashews/flour mixture in three additions.
8. Transfer the meringue into a large piping bag fitted with a large piping tip. Following the circles as a guide, pipe circles that are about ½ inch high on the parchment paper. 
9. Using a small knife or an offset spatula, smoothen and flatten tops of the meringue. Gently tap the baking sheet on the counter to remove any bubbles.
10. Bake the meringue in a 325 F oven for about 18 to 20 minutes, or until lightly golden. The edges will be tender-crisp and the middles are soft. 
11. Using a spatula, carefully transfer cookies to a cooling rack and let cool completely.

For the French Buttercream

1. In a medium saucepan, combine sugar and water and stir. Cook the mixture over medium heat. Once boiling, place a candy thermometer in the pan to monitor the temperature.
2. Meanwhile, start to beat the egg yolks on a stand mixer on high speed until thickened and pale in color. 
3. Continue to beat yolks until the water and sugar mixture on the stove registers 238 F. Turn the heat off and slowly pour the sugar syrup in a thin, continuous stream into the yolks with the mixer running.
4. Continue to beat the yolk mixture until the mixing bowl is cool to the touch. 
5. With the mixer still running, add the softened butter, about a tablespoon at a time, and beat until a fluffy buttercream forms.

Assembling the Silvanas

1. In a food processor, process the 2 cups of cashews until resembles fine crumbs.
2. Spread a thin layer of buttercream on the rough side of a cookie ( the side that was facing up during baking). Top it with another meringue cookie with the rough side against the buttercream. 
3. Spread more buttercream on the sides and the base of cookies to completely cover. 
4. Roll the buttercream-covered cookie sandwiches in ground cashews. Roll the other cookies in graham cracker crumbs.
5. On a parchment-lined baking sheet, arrange silvanas in a single and freeze for about 1 to 2 hours or until firm.
6. For longer storage, transfer the cookies into an airtight container and keep frozen until ready to serve.