Meringue 

• 6 Egg Whites (save 5 yolks for the French Buttercream)

• ½ tsp. Cream of Tartar

• ⅔ cup Sugar 

• 1 cup Cashews 

• ¼ cup All Purpose Flour

• 1 tsp. Vanilla Extract

 

French Buttercream

• ½ cup Sugar 

• 3 tbsp. Water

• 5 Egg Yolks 

• 1 cup Unsalted Butter (softened and cut into cubes)

 

Topping

• 2 packs Graham Crackers

 

Preparation : Meringue 

• Preheat Oven to 325F

• In a food processor add Cashews and Flour and blend till Cashews are like sand texture, then set aside

• Line the baking sheet with parchment paper. (Optional but Highly recommend: Trace 2.5in diameter cookie outlines on the back of parchment paper, or freehand meringue onto parchment paper.)

• Take Egg Whites and beat on Medium/High until foamy. 

• Add Cream of Tartar and continue to beat until soft peaks form. 

• Slowly add Sugar until shiny firm peaks form. 

• With a rubber spatula slowly fold in Vanilla Extract and Cashew/Flour mixture, in 3 separate portions. (add some then fold x3). DO NOT OVER FOLD. 

• Transfer meringue into a large piping bag with a large piping tip. 

• Pipe meringue onto parchment paper filling the outline you traced or pipe into desired cookie shapes making them about ½ inch in height. (you want to have an even number of cookies piped, 1 Silvana needs 2 meringue cookies)

• With a flat spatula or spoon, flatten the tops of the meringue. 

• Gently tap the baking sheet a couple times to release any air bubbles and to flatten out the meringue. 

• Bake for 18-20 minutes or until lightly golden. Middle will be soft and the edges will be crisp and tender. 

• Carefully transfer them to a cooling rack and let them cool completely. 

 

Preparation : French Buttercream

• In a medium saucepan take Water and Sugar and stir over medium heat till it reaches 238F. While this is heating up, add Egg Yolks to a stand mixer and beat on high. 

• Turn off the heat and slowly pour the Water and Sugar mixture in a single stream into the Egg Yolks while still beating on high. (we don’t want to cook the eggs lol)

• Continue beating till the bowl is cool to the touch. 

• While still mixing add softened Butter a couple cubes at a time. 

• Beat until fluffy. 

 

Assembly

• Add Graham Crackers into the food processor and blend till sand like texture or it resembles a crumb texture. 

• Spread a medium thickness layer of buttercream onto the rough side of the meringue cookie and top it with another meringue cookie with the rough side against the buttercream. You want the buttercream to be about ½ inch thick. 

• Spread more buttercream on the sides and around the top and bottom of the meringue, completely coating the entire cookie. A thin outer layer will do just so that the Graham Cracker crumbs will stick. 

• You'll want to work at a quick pace to avoid the buttercream from melting. Try to keep the buttercream cool while assembling.

• Roll the cookie around the Graham Cracker crumbs to your liking. 

• Place cookies in a container and keep them in the freezer for about 1-2 hours before serving.