Matcha Sylvanas, Filipino Meringue Cookie

Desserts | Healthy Filipino | Recipes
December 11th, 2019
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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:

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:

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

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.
Matcha Sylvanas
5 from 1 vote
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Matcha Sylvanas - Filipino Meringue Cookie

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

Course Dessert
Cuisine Filipino, Japanese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 Filled Cookies
Author Rezel Kealoha

Ingredients

The Meringue Cookie

  • 3 Egg Whites
  • 1/4 Teaspoon Salt
  • 1/4 Cup Superfine Cane Sugar
  • 1 1/4 Cup Icing Sugar
  • 3/4 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
  • 1/2 Cup Icing Sugar

Matcha Cashew Crumbs

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

Instructions

The Meringue Cookie

  1. Pre-Heat oven to 300 degrees F and line a baking tray with parchment paper.

  2. 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.

  3. 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.

  4. 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

  1. 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

  1. 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

  1. 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

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