Silvanas

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Prep Time

Cooking Time

Skill Level

Challenging

  • Dessert
  • Nuts / Peanuts-Free
  • Fish-free
  • Crustaceans-Free
  • receta de sopa sencilla

INGREDIENTS

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1/2 cup Egg White
1 teaspoon cream of tartar (optional)
3/4 cup Sugar
1/4 cup toasted cashews, chopped
1/4 cup All Purpose Flour
1/2 cup butter, greasing the lyanera
1 packet NESTLÉ® All Purpose Cream, 250mL
2 cups Powdered Sugar
1 cup toasted cashews, chopped
1/4 cup Graham crackers, crushed
1/2 cup Egg White
1 teaspoon cream of tartar (optional)
3/4 cup Sugar
1/4 cup toasted cashews, chopped
1/4 cup All Purpose Flour
1/2 cup butter, greasing the lyanera
1 packet NESTLÉ® All Purpose Cream, 250mL
2 cups Powdered Sugar
1 cup toasted cashews, chopped
1/4 cup Graham crackers, crushed

STEPS

Step 1 Combine egg white and cream of tartar in a mixing bowl. Whisk until fluffy. Gradually add sugar while whisking until stiff peaks.
Step 2 Mix ground cashew and flour. Gradually fold in the egg white mixture until combined. Transfer into a piping bag and pipe 3-inch round disks on a sheet tray lined with buttered and floured parchment paper.
Step 3 Bake in a preheated 320°F oven for 30 – 40 minutes or until dry and crunchy. Set aside to cool completely.
Step 4 For the filling, whip butter for 2 minutes. Add powdered sugar and NESTLÉ® All Purpose Cream and whip until light. Set aside.
Step 5 Mix ground cashew and graham cracker to make coating.
Step 6 Spread filling in between 2 meringue cookies. Cover the outside with the same filling and coat with cashew and graham cracker mixture. Freeze until serving.

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