Sylvanas Recipe
User Reviews
4.7
Sylvanas Recipe
Description
To prepare Sylvanas, egg whites are beaten with cream of tartar and sugar until stiff meringue peaks form. Ground cashews are gently folded into the meringue to provide nutty undertones and a subtle textural element. The meringue is piped into uniform circles or ovals on parchment-lined sheets and baked at a low temperature until they develop a light golden color and are crisp to the touch.
Meanwhile, a buttercream filling is made by beating softened butter with sifted powdered sugar. Once the baked meringue cookies have completely cooled and can be easily removed from parchment, they are sandwiched with a layer of buttercream. This contrast between crisp, airy shells and creamy filling defines the Sylvanas experience.
Sylvanas are typically served chilled, making them a refined snack or dessert. They require attention to baking time to ensure crispness without browning excessively and proper cooling to maintain their delicate structure during assembly.
Ingredients
- 6 egg white
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
- 1 ½ cup cashew ground, unsalted
- 1 cup (2 sticks) butter - softened to room temperature
- ¾ cup powdered sugar - sifted
- 2 tablespoons milk (optional)
- 1 cup sweet biscuit or cake crumbs - finely grounded, like Marie or similar
Instructions
- 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.
- Fold in the ground cashew in 2-3 parts until it is well distributed.
- Transfer meringue into a piping bag. Pipe meringue onto a cookie sheet lined with parchment or wax paper making circle or oval shapes. Draw a pattern beforehand to make it easier to pipe and cookies even.
- Bake meringue on the middle rack of a preheated oven at 150°C /300°F for 25-30 mins or until lightly browned.
- Meanwhile, prepare the buttercream by beating the butter and the powdered sugar together for a minute at high speed.
- 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.
- 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.
- Place the Sylvanas in the fridge for at least some minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22pieces
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 143mg | 6% |
| Potassium | 124mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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