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Matcha Sylvanas is a Filipino Meringue Cookie that is made with cashews and filled with creamy buttercream.
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.
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:
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.
Ingredients for 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.
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.
First off sorry for this video being a little blurry in some spots! But you get the gist from watching.
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!
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