Filipino Silvanas Buttercream Cookie Frozen Sandwiches

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Silvanas are a beloved Filipino frozen treat: thin, crisp cashew meringue wafers sandwiching a thick layer of rich buttercream, with the edges rolled in crunchy crumbs. They are stored and served ice-cold, giving the buttercream a dense, ice-cream-like bite that contrasts beautifully with the shattering cashew meringue.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 7 gSaturated Fat
• 30 gCarbs
• 0.5 gFiber
• 26 gSugar
• 4 gProtein
• 85 mgSodium
• 95 mgPotassium
• 25 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the cashew meringue wafers

• 1 cup raw cashews, finely ground
• 1 cup granulated sugar
• 4 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon fine salt
• 1 teaspoon vanilla extract

Raw cashewsGranulated sugarEgg whitesCream of tartarFine saltVanilla extract

For the buttercream filling

• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2 large egg yolks, lightly beaten
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• Pinch of fine salt

Unsalted butterPowdered sugarEgg yolksWhole milkVanilla extractFine salt

For assembly

• 1/2 cup reserved cashew meringue crumbs
• Extra finely ground cashews for coating

Cashew meringue crumbsGround cashews

Directions

1. Preheat the oven to 250°F (120°C) and line two baking sheets with parchment paper; set aside.
2. In a clean, dry bowl, whip the egg whites with cream of tartar and salt on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time, then increase to high speed and beat until stiff, glossy peaks form, about 5 minutes. Fold in the vanilla and finely ground cashews with a spatula just until combined.
3. Transfer the meringue to a piping bag fitted with a large round tip. Pipe 24 rounds about 2 inches wide onto the prepared sheets, leaving space between each. Bake for 22 to 25 minutes until the wafers are dry, pale beige, and lift easily from the parchment. Cool completely on the sheets.
4. Make the buttercream while the wafers cool: whisk the egg yolks and milk together in a small saucepan over low heat until just warm, about 2 minutes (do not scramble). Cool to room temperature. Beat the butter on medium-high until pale and fluffy, 3 minutes, then add powdered sugar and beat until smooth. Beat in the warm yolk mixture, vanilla, and salt until silky and spreadable.
5. Match the cooled wafers into 12 pairs of similar size. Spread about 2 tablespoons of buttercream onto the flat side of one wafer, then top with a second wafer and press gently to spread the filling to the edges.
6. Roll each sandwich's exposed buttercream edge in the reserved meringue-cashew crumbs until fully coated. Place the finished silvanas on a parchment-lined tray.
7. Freeze the silvanas uncovered for at least 4 hours, or until solid. Once frozen, wrap each individually in plastic wrap and store in an airtight container in the freezer for up to 2 weeks.
8. Serve straight from the freezer; let sit at room temperature for 2 to 3 minutes so the buttercream softens just slightly before biting.

Cook’s Notes

• Grind the cashews very finely but stop before they turn into cashew butter; pulse in short bursts.
• Any leftover meringue can be piped into small dried crumbs and baked with the wafers to use as coating.
• Always serve silvanas straight from the freezer; at room temperature they soften and lose their signature crisp edge.
• For food safety, use pasteurized eggs if concerned about the raw yolk in the buttercream.
• Almonds can replace cashews for a more traditional Okinawan-style silvana, but classic Filipino versions use cashews.

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