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Silvana's

Frozen cookies made from a layer of french buttercream sandwiched between two cashew-meringue wafers coated with cookie crumbs. Using Sugarlyte as a sweetener this silvanas have only half the calories of sugar but same sweetness as typical refined sugar.
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Course Dessert

Ingredients
  

Meringue Wafer

  • 1 cup Egg Whites
  • 1 tbsp Cream of tartar
  • ½ cup All-purpose flour sifted
  • ½ cup Cashew nuts finely ground and toasted
  • ½ cup Peotraco Sugarlyte
  • Pinch Salt

French Buttercream

  • 6 pieces Egg yolks
  • 1 cup Butter
  • 2 tsps Vanilla
  • ⅓ cup Water
  • ½ cup Peotraco Sugarlyte
  • ¼ tsp Cream of tartar

Coating and Assembly

  • ½ cup Toasted flour
  • 1 cup Cashews toasted and finely chopped

Instructions
 

Mise en Place

  • Pre heat oven to 300°F.
  • Trace about 24 2-inch circles on the parchment papers and invert the papers.
  • Place traced parchment papers on two to three baking sheets.

Procedure

  • Combine egg whites, sugar, salt, vanilla and cream of tartar in a mixing bowl with wire whip attachment. Start mixing at medium speed and continue beating until stiff peaks are formed and glossy.
  • Stop mixer and fold in flour and cashew nuts until well blended.
  • Put mixture into Peotraco piping bag fitted with a plain 1⁄2 inch round tip.
  • Pipe meringue onto the prepared cookie sheets.
  • Bake meringue in the center of the oven for 25 minutes or until lightly brown.
  • Let it cool completely before transferring to a wire rack to prevent the wafers from cracking. Meringue wafers are fragile when it’s hot and very easy to peel off when it’s completely cooled.

French Buttercream

  • Combine water, sugar and cream of tartar in a thick saucepan and mix well. Clip candy thermometer. Cook over medium high heat until syrup reaches 250 degrees °F.
  • Start beating the egg yolks when temperature of the sugar mixture reached 220 degrees.
  • Beat egg yolks until thick and lemon-colored.
  • When syrup temperature reaches 250 degrees, remove from fire and add syrup in thin streams to the egg yolks, while beating at high speed. Chill.
  • In another bowl, cream butter until light and fluffy.
  • Gradually add the chilled egg yolk mixture to the butter while beating at medium speed. Wait for the butter to absorb the yolk mixture before adding the next spoonful or so.
  • Add vanilla. Refrigerate until ready to use.

Coating and Assembly

  • Stir chilled buttercream lightly to soften.
  • Using a small offset spatula, apply icing on a meringue wafer and sandwich with another meringue wafer.
  • Ice the whole sandwich and roll in crumbs.
  • Freeze until ready to serve.