|Photo Courtesy of Sweet Tiding|
Silvanas Meringue Buttercream Cookies
For the Meringue:
6 egg whites
1 tsp. cream of tartar
3/4 cup granulated sugar
1 3/4 cup chopped cashew nuts
For the Buttercream:
1 cup (2 sticks) salted or not butter
1 cup sifted confectioner’s sugar
1/2 cup milk (2% will do)
cake crumbs (or bread crumbs will do)
Process cashew nuts in a food processor until finely ground and set aside. Beat egg whites and cream of tartar. Gradually add granulated sugar and beat until stiff peaks form. Fold in the ground cashews. Pipe the mixture into circles or ovals onto cookie sheets lined with parchment paper. Bake at 300°F for 25 to 30 minutes or until golden brown. Let completely cool and remove from paper.
Beat softened butter until creamy. Gradually add confectioner’s sugar. Then gradually add milk.
Spread buttercream on one meringue and top with another. Make sure the flat sides are facing outside (The opposite of what you would do when making macarons). Then cover all sides with buttercream. Roll in cake crumbs and refrigerate before serving.
-Recipe from Bon Joon
- Sent using Google Toolbar"
Many thanks Sweet Tidings!