• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • Ube Tiramisu - A Super Pinoy Version
    • Turon Pastry
    • Ube Pie Made with Only 4 Ingredients!
    • Filipino Guyabano Shake
    • Filipino Langka Shake (Jackfruit Shake)
    • Yes, You Can Cook Crispy Lumpia In The Oven!
    • Puto Maya Recipe
    • Ube Cheesecake Cooked in a Rice Cooker!
    • Calamansi Olive Oil Cake
    • Ube Snowflake Crisp Recipe
    • Ube English Muffins Recipe
    • Queso de Bolla Crackers
    Home » Blog » Recipes » Cookies

    Published: Dec 11, 2019 · Modified: Oct 20, 2023 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Matcha Sylvanas, Filipino Meringue Cookie

    Jump to Recipe Print Recipe

    Matcha Sylvanas is a Filipino Meringue Cookie that is made with cashews and filled with creamy buttercream. 

    Aiya Matcha has sponsored this post, however all words, stories and recipes are my own.  Thank you for supporting brands that make this blog possible!

    What is a Sylvanas?

    It's a Filipino Meringue Cookie that is made quite similar to a French Macaron.  However instead of using almond flour, ground cashew is used instead.   It's then filled and covered with sweet butter cream AND covered in more crushed cashews.  At it's core Sylvanas are mini versions of Sans Rival.

    In this recipe we add Aiya Matcha to the mix, to give a nice counter point to the sweetness of both the cookie and buttercream.

    Let's Make Matcha Sylvanas!

    As I mentioned earlier making the cookie is similar to making French Macaron shells, but not as fussy.  There is no need to create any feet or have a certain consistency.  At the end of the day all we need is a meringue cookie with cashews!

    To make the cookies this is what you need:

    • Egg Whites
    • Pinch of Salt
    • Super Fine Cane Sugar
    • Aiya Matcha Culinary Grade Matcha
    • Icing Sugar
    • Fine Ground Cashews

    The Meringue Cookie

    Whip the egg whites with the salt until stiff and then slowly add in the fine cane sugar.  Whip until the sugar has melted into the egg whites.

    In a separate bowl mix together the Aiya Matcha, icing sugar and ground cashews.  Add the cashew mixture into the egg whites and mix well.

    Transfer the meringue mixture into a piping bag with a round 1 cm tip.  Using a 2 inch round cookie cutter as a guide pipe round cookies on a baking tray leaving an inch in between each cookie.

    Bake at 300 degrees F for 30 minutes until the edges are golden and the cookies lift up from the baking tray easily.  Transfer each cookie to a wire rack to cool.  Then match each cookie with it's best partner.

    The Matcha Butter Cream

    Ingredients for the Matcha Butter Cream:

    • Room Temperature Butter (I like using vegan butter, but regular unsalted butter can be used)
    • Icing Sugar
    • Aiya Culinary Grade Matcha
    • Almond Milk

    Dissolve the matcha into the almond milk.  In a separate bowl whip the butter with the icing sugar.  Add in the matcha milk a teaspoon at a time whisking in between each addition.  If it starts to separate, add more icing sugar and whip again.

    Matcha Cashew Crumbs

    To make the matcha cashew crumbs mix together roasted unsalted cashews with matcha powder in a food processor until you get find crumbs.  Transfer the crumbs into a shallow dish.

    Put it all together

    First off sorry for this video being a little blurry in some spots!  But you get the gist from watching.

    1. Spread the butter cream on one side of a cookie
    2. Top with another cookie
    3. Spread any excess butter cream all over the sides and adding more to coat all over
    4. Spread more butter cream on the top of the cookie and on the bottom.
    5. Dip the whole cookie in the Matcha Cashew Crumbs until it's coated all over
    6. Repeat for the rest of the cookies

    As you can see, it can be quite messy working with the butter cream, but then the matcha cashew crumbs totally covers up any mishaps.  It's a very forgiving cookie to make.

    Once you are done making all the cookies place in freezer until serving time.  Have it with a Matcha Latte!

    Here are some other Aiya Matcha Treats You Might Enjoy

    Matcha Almond Apple Cake with Sake Glaze Recipe

    Matcha Goma Dango with Red Bean Paste Recipe

    How to Make Matcha Mango Royale

    Matcha Bostock Wreath

    Matcha Gnocchi with Miso Butter Sauce

    Matcha Sylvanas

    Matcha Sylvanas - Filipino Meringue Cookie

    Matcha Sylvanas is a Filipino Meringue Cookie that is made with cashews and filled with creamy buttercream.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Course: Dessert
    Cuisine: Filipino, Japanese
    Servings: 9 Filled Cookies
    Author: Rezel Kealoha

    Ingredients

    The Meringue Cookie

    • 3 Egg Whites
    • ¼ Teaspoon Salt
    • ¼ Cup Superfine Cane Sugar
    • 1 ¼ Cup Icing Sugar
    • ¾ Cup Fine Ground Roasted Cashews
    • 1 Tablespoon Aiya Matcha Culinary Grade Powder

    Matcha Butter Cream

    • 1 Cup Room Temperature Vegan Butter
    • 1 Tablespoon Aiya Matcha Culinary Grade Powder
    • 1 Tablespoon Almond Milk
    • ½ Cup Icing Sugar

    Matcha Cashew Crumbs

    • 1 Cup Fine Ground Roasted Cashews
    • 1 Tablespoon Aiya Matcha Culinary Grade Powder

    Instructions

    The Meringue Cookie

    • Pre-Heat oven to 300 degrees F and line a baking tray with parchment paper.
    • Whip the egg whites with the salt until stiff and then slowly add in the fine cane sugar. Whip until the sugar has melted into the egg whites.
      In a separate bowl mix together the Aiya Matcha, icing sugar and ground cashews. Add the cashew mixture into the egg whites and mix well.
    • Transfer the meringue mixture into a piping bag with a round 1 cm tip. Using a 2 inch round cookie cutter as a guide pipe round cookies on a baking tray leaving an inch in between each cookie.
    • Bake 30 minutes until the edges are golden and the cookies lift up from the baking tray easily. Transfer each cookie to a wire rack to cool. Then match each cookie with it’s best partner.

    The Matcha Butter Cream

    • Dissolve the matcha into the almond milk. In a separate bowl whip the butter with the icing sugar. Add in the matcha milk a teaspoon at a time whisking in between each addition. If it starts to separate, add more icing sugar and whip again.

    Matcha Cashew Crumbs

    • To make the matcha cashew crumbs mix together roasted unsalted cashews with matcha powder in a food processor until you get find crumbs. Transfer the crumbs into a shallow dish.

    Put it all together

    • Spread the butter cream on one side of a cookie
      Top with another cookie
      Spread any excess butter cream all over the sides and adding more to coat all over
      Spread more butter cream on the top of the cookie and on the bottom.
      Dip the whole cookie in the Matcha Cashew Crumbs until it’s coated all over
      Repeat for the rest of the cookies
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
    For more healthy Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Matcha Sylvanas I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

    More Cookies

    • Queso de Bolla Lengua de Gato
    • Buko Pandan Cookies
    • Ube Halaya Pie Cookies
    • How Did Food For The Gods Get To The Philippines?

    Reader Interactions

    3.25 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.