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Matcha Sylvanas
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3.25 from 4 votes

Matcha Sylvanas - Filipino Meringue Cookie

Matcha Sylvanas is a Filipino Meringue Cookie that is made with cashews and filled with creamy buttercream.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 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