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Sylvanas Recipe

Sylvanas or Silvanas is a  cookie sandwich made of cashew-meringue wafers filled and covered with buttercream and dusted with cake or biscuit crumbs.

Oh!.. and it has to be frozen or chilled before eating! Definitely sinful but totally good! I have to say that Sylvanas is easily on my top 5 best desserts of all time. Every cool, crunchy bite is simply delightful.Sylvanas Cookies

I remember, back when I was still working at Clark in Pampanga, someone would come to our office to sell Sylvanas. One time, I remembered ordering 2 boxes of 12 as ‘pasalubong’ (something, usually food, you bring home to your friends and loved ones…it a Filipino thing!!!)  for my family.

It was delivered at lunch time so my colleagues and I put our boxes of Sylvanas in the fridge. It was Friday and we had a really busy day so I was happy when I finally got home and looking forward to the weekend.  Just then I realized I left my Sylvanas in the fridge at work!!! ( I am forgetful like that!)

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Sylvanas/Silvanas is a cookie sandwich made of cashew-meringue filled with buttercream and dusted with biscuit crumbs.This recipe needs only 6 ingredients. | www.foxyfolksy.com

I spent the weekends pining for my Sylvanas so when Monday came, it was the first thing I checked when I got to work. But to my shock and dismay, one box was almost empty!!! Ggggrrrrr!!!! I wanted to shout and I was ready to go to war…the problem is I do not know who took them…(sigh..) in the end I was just thankful that there was another box left…and I guess I could somewhat understand why this person, whoever  it was who ate my Sylvanas, did what he/she did…they are just so tempting.      

Making Sylvanas reminded me so much of making French Macarons but instead of using almond flour, Sylvanas uses ground cashew nuts…AND….the process is not so complicated or terrifying.  This Sylvanas Recipe is actually requiring only 6 basic ingredients.

Sylvanas/Silvanas is a cookie sandwich made of cashew-meringue filled with buttercream and dusted with biscuit crumbs.This recipe needs only 6 ingredients. | www.foxyfolksy.com

You may use this printable pattern for making your Sylvanas:
Sylvanas-printable-pattern

Click the photo below to watch the video! Enjoy!

 

4.94 from 15 votes
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Sylvanas Recipe

Sylvanas/Silvanas is a cookie sandwich made of cashew-meringue filled with buttercream and dusted with biscuit crumbs.This recipe needs only 6 ingredients.
Course Dessert, Snack
Cuisine Asian, Filipino
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 22 pieces
Calories 219 kcal
Author Bebs

Ingredients

  • 6 egg whites
  • 1 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1 1/2 cup ground, unsalted cashew
  • 1 cup (2 sticks) butter - softened to room temperature
  • 3/4 cup powdered sugar - sifted
  • 2 tablespoons milk (optional)
  • 1 cup sweet biscuit (like Marie or similar) or cake crumbs - finely grounded

Instructions

  1. Using a hand or stand mixer, beat egg whites for a minute using medium speed. Sprinkle the cream of tartar and go on beating until soft peaks form. Gradually add the granulated sugar and start beating at medium-high speed until it forms stiff peaks.
  2. Fold in the ground cashew in 2-3 parts until it is well distributed.
  3. Transfer meringue into a piping bag. Pipe meringue onto a cookie sheet lined with parchment or wax paper making circle or oval shapes. Draw a pattern beforehand to make it easier to pipe and cookies even.
  4. Bake meringue on the middle rack of a preheated oven at 150°C /300°F for 25-30 mins or until lightly browned.
  5. Meanwhile, prepare the buttercream by beating the butter and the powdered sugar together for a minute at high speed.
  6. Remove from oven and let them cool completely before detaching from the parchment or wax paper. You could easily remove them if they are cooked through.
  7. To assemble, spread some buttercream on a meringue cookie and sandwich it with another cookie, both with the flat sides facing outside. Squeeze them lightly together then remove the excess buttercream from the sides using the dull side of a bread knife, add more buttercream if it is too less, the sides should be totally filled. Spread also the flat side with a thin layer of buttercream. Roll the meringue cookie sandwich in biscuit crumbs covering everything.
  8. Place the Sylvanas in the fridge for at least some minutes before serving.
Nutrition Facts
Sylvanas Recipe
Amount Per Serving
Calories 219 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 23mg 8%
Sodium 143mg 6%
Potassium 124mg 4%
Total Carbohydrates 22g 7%
Dietary Fiber 0g 0%
Sugars 14g
Protein 3g 6%
Vitamin A 5.4%
Vitamin C 0.1%
Calcium 1.1%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 69 Comments
  1. Hi. My meringue becomes soft when it reaches room temp. And i can’t seem to get yours that is perfect golden brown and firm/crunchy. Mine is soft in the middle and toasted/almost burnt on the edges. What seems to be the problem? Help! 🙁

    1. Hi Ann, what kind of oven are you using, gas or electric? I find that when using gas (heat from bottom) it usually takes longer and I needed to add another baking sheet/pan at the lowest rack to prevent the bottom of the meringue from burning. Unlike with electric where you can use both top and bottom heat to bake them more evenly. You just have to try (some more) and get to know your oven by adjusting the time and temperature until you find your correct setting.

  2. Hi Bebs, can you make a recipe for Sans Rival please. Is this the same as Silvana. Thanks and good luck for more recipes.

  3. Hi! I’ve been searching for this recipe til i found your page and the sylvanas photos look so appetizing! But i’m quite torn if i should use a buttercream recipe that has the egg yolks(to avoid leftover) in it or follow yours since it looks much easier too! ???? now my question is, have you tried a buttercream recipe that has the egg yolk instead? What would be the difference in taste? Thank you!!!

    1. Hi Stella, you mean the French buttercream? Oh…I haven’t tried making it actually..looks intimidating..hehe. I am also not sure how it stiffens when chilled. Also, you will be needing a lot more butter (and sugar) if you want to use all that egg yolks, so you will also end up with more buttercream than you will need, which is ok if you can use it elsewhere or else it defeats your purpose of avoiding leftovers. What I can suggest is to make Leche Flan from the egg yolks.

  4. Hi Miss Bebs nasa US po ako ano po pwede ko gamitin na sweet biscuits any brand po na makikita ko dito sa states. 🙂 Thank you

    1. Hi Maricel, as I haven’t been to US, I am not sure I could give you the brands but try looking for something like to digestive biscuits, Marie biscuits or you may also use ladyfingers or honey grahan crackers.

        1. I used to love Marie biscuits when I was a kid. I can’t remember for sure, but I believe Animal Crackers taste pretty close to Marie biscuits. 🙂 I’m going to experiment and give it a try with this recipe. Also going to make a batch with Vanilla Wafers, although that might be too sweet. I’ll share the results. I miss the Silvanas from Dumaguete. Thank you very much for posting!

  5. Hi,

    Thank you for sharing this recipe! It’s so yummy! It was my first doing this and it tastes so good! I’m just wondering if I can substitute pasteurized egg whites in a box from a grocery store instead? Thanks in advance! 🙂

    1. Hi Jo, I never used pasteurized EWs from the box before but after some research, the general consensus from bakers who tried it is that they are not suitable for this kind of cookies (i.e. meringue, French macarons). So I will suggest using EW from fresh eggs.

  6. Hi beb I’m planning to make this for my In-laws here in US and maybe make a business for this recipe . Ask ko lang kung how many days bago sya masira? Thank you so much 🙂 Godbless

  7. Hi. I live in the US and planning on selling silvanas at a filipino grocery. I plan on getting a license to make them at home but the problem with that is that they don’t allow milk products. How is the buttercream affected without the use of milk or cream? The only way for me to do the buttercream is to use only butter and powdered sugar.

  8. Hi, Ms Beb… I hope you find time to answer my question.. I tried your sylvanas recipe.. Many times already.. I have only one issue to raise there is a sour after taste on my sylvanas.. What do you think is the reason for thia… Iam using uncooked cashew nuts po. Thank and more powers.

    1. Hi Che, I cannot really think of a reason why would your Sylvanas have a sour after taste. Are you sure all the ingredients are fresh? If you suspect that it is from your cashews, then try roasting them in your oven or on an unoiled skillet, but not too long and avoid to overcook them. Although, as I mentioned from a previous comment, all cashews in the market are processed or has undergone some amount of cooking already. Check also your butter, if it is not fresh anymore it can get sour.

    2. Hi, I also have that issue during my first try. It’s because I have over baked the meringue which turned brown although they still looked right (golden brown) but leaves that sour taste after a bite. On my next try, i took them out of the oven when they were just very light brown and they didn’t have that sour after taste 🙂

    1. Hi Cecile, I buy a regular cashew (natural,unsalted) and normally they are ready-to-eat. I am a bit confused about your question because, for me, raw means totally unprocessed and cashew nuts have to undergo steam roasting to remove them from their toxic shell. So you see nobody really sells raw cashew in the market. Others only label them as raw to distinguish them from the more processed ones (i.e. roasted). Hope that answers your question…

  9. Hello! I was wondering if this could be made with ground almonds instead of cashews? I realize they may be more like macarons that way but I have so much leftover almond meal and I want to use it! Thank you!

    1. I think it should be fine. Cashew, of course, tastes different from almond and sweeter, but I would also do it if I have leftover almond meal. ????

  10. hi could you give me an example of common faults and how to prevent it when you preparing of these dessert. hope i can get a quickly responce from you.

    -thanks in advance

    1. I would say, same as with making meringue. Beating the egg whites at too high speed, over or under-beating, using bowls and utensils that are not grease-free and additionally, overfolding of the ground cashew into the meringue. All these can cause your cashew-meringue to deflate while or after baking.

  11. Hi beb, I tried the recipe from yummy magazine..pero iba ang ing. and procedure 15mins baking time lang kasi so ang ginawa ko up & down heat ng elec oven ko…first time ko gumawa kanina so ok lang ba talaga na later on sya titigas para maging cookies? thanks any tips on making this ?

    1. Hi Ella, I am not sure because you used a different recipe that I haven’t tried myself so I cannot really answer your question. But as far as I know about crunchy meringue for sylvanas, dapat dry na sya and medyo crunchy before removing from oven then mas maghaharden sya paglamig.

  12. hi ms beb pano i would like to ask kung pano magkaron ng ganyang kaganda presentation ng silvanas ?? totally flat po ung meringue. thanks.

    1. Hi Romar, yung flat side (bottom) ng na bake ma meringe ang ginagamit ko panlabas para flat and pantay. Yung top side ang nilalagyan ko ng filling para parehong nasaloob ng pinagdikit na meringue. Pag magkadikit na, gumagamit ako ng knife para tabasin ang lagpas sa mga gilid saka ko uli pupunuin ng filling para pantay.

      1. thank you ms beb ang mahal kasi nito pag nabili ako sa nueva ecija at dumaguete balak ko kasi i business maraming slamat 🙂 ms beb wait ko ung video nito from start to finish hehe thanks 🙂

  13. Just went to PH this summer and fell in love with these!! Can’t wait to try and make them. Quick question though, can flour be substituted for the ground cashews? (In case of nut allergies)

    1. Hi Kate, unfortunately not. Substituting the ground cashews with flour will not only affect the taste but also the texture of the meringue. It will come out soft like sponge cake instead of crunchy meringue. You can omit the ground cashews but then it will not taste the same.

      1. Okay thanks so much for the reply and the recipe! Made these so many times already and they taste just like the ones I had in PH- and everyone I have given them too loves them!!:)

  14. hi bebs! how did you get it all the same size and shape? did you use any type of round cutters? or just piped it by hand? (which by the way looks amazing!)

    1. Hi Sam… I drew oval patterns on a separate parchment paper and placed it underneath the one where I piped the meringue as a guide. Once I filled a pair with buttercream, I would trim/grate the uneven edges with a bread knife before covering them completely with buttercream.

    1. I am afraid I haven’t treid ube and pandan sylvanas yet, Cheryl. But that sounds really yummy…will try to make some and will tell you how it goes…?

  15. Hi I’m shai from Makati, Philippines. I love eating sylvanas, i didn’t realize that they’re just easy to make and from the looks of it I will be able to make my own sylvanas. Wow, thanks a lot!!

  16. Hi! These looks yummy!
    But i would like to know how long can i keep these if i make a big batch? Should i store it in the freezer or refrigerator?
    Thanks!

  17. Hi! I just made some Sylvanas and they are sooooo YUMMY! My kids love it sooo much! I’m pretty sure that I’m gonna be making some very often! ? Thanks for sharing your recipes!

  18. Hi bebs musta? I was looking for syvannas recipe until i got here but it took me some time to realized that is it your blog only until i started to browsed the comments and there it is. Good luck and more power.

    1. JOHY!!! Wow! So happy to see your comment! Yup, this is my blog. A way to lessen my homesickness lalo na when craving for Filipino food! How are you and the family?

  19. hi bebs from Dubai… your sylvannas recipe is a hit!
    i already tried it 5x…. and will try more…
    thanks so much…

  20. Nice, Bebs!

    I’m out here in Denmark, reminiscing about Filipino deserts I’ve tried when I traveled back to my parent’s mother country and found your recipe. Can’t wait to try it. 🙂

  21. Hi Bebs, my name is also Bebs, short for Beba. I noticed we dont only have the same name but same intetests too. Love traveling, baking and DIY projects! A Filipina living in NZ. I’m craving for silvanas and can’t find any here, so glad I found this! Will try this soon?

    1. Hi Bebs from NZ. Haha that was weird, writing my name to greet someone else 🙂 ! Interesting that we share a name and have same interests too! Cool!
      I do hope you like the Sylvanas recipe, but since we have so many things in common, then I am pretty sure you would 😉

  22. I am from Pampanga as well and a big fan of sweet treats too. Sylvanas is in fact topping the list. I will be using this recipe and let you now if I succeeded. Thanks for sharing.

    1. Hello Juvy from Pampanga, my kabalen and thanks for dropping by. Sylvanas are one of my fave too, they are just so good! So I hope to hear your success story soon… 🙂

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