Meet silvana: the frozen Filipino cookie that disappears first at every party. It’s the snack-sized cousin of sans rival—a buttery, nutty, melt-in-your-mouth dream.
Two crispy cashew meringue wafers. A thick layer of French buttercream. Rolled in crumbs and served cold. They’re addictive. They’re elegant. And yes, you can make them at home.
Makes 12-16 silvanas.
1
1
Make the Meringue Wafers
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment.
- Beat egg whites and cream of tartar until foamy. Gradually add sugar. Beat until stiff peaks form.
- Fold in ground cashews and flour gently.
- Pipe or spoon 2-inch circles onto the baking sheet. Flatten tops.
- Bake for 20-25 minutes until lightly golden. Cool completely.
2
2
Make the Buttercream
- Whisk egg yolks and sugar in a heatproof bowl over simmering water until sugar dissolves.
- Transfer to a mixer. Beat until thick, pale, and cooled.
- Gradually add softened butter, one cube at a time. Beat until smooth. Add vanilla.
3
3
Assemble
- Spread buttercream on the flat side of one wafer. Top with another wafer.
- Frost the entire sandwich (sides too). Roll in graham crumbs or ground cashews.
4
4
Chill and Serve
- Freeze for at least 2 hours until firm.
- Serve cold. They melt fast—eat quickly.
Summary
Prep Time: 30 minutes | Bake Time: 25 minutes | Chill Time: 2 hours | Total Time: ~3 hours
Yield: 12-16 silvanas
Difficulty: Medium (worth the effort)
Storage Notes
How to Store:
- Freezer (best): Airtight container for up to 1 month. Serve straight from freezer.
- Fridge: Up to 1 week. But freezer texture is better.
- Do not leave at room temp. They melt into a buttery mess.
Pro Tip:
Grind your cashews finely—coarse nuts make lumpy wafers. And don’t skip the chilling step. Cold silvanas are crunchy silvanas.
