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.
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!)
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.
You may use this printable pattern for making your Sylvanas:
Printable Recipe
Sylvanas Recipe
Ingredients
- 6 egg whites
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
- 1 ½ cup ground, unsalted cashew
- 1 cup (2 sticks) butter - softened to room temperature
- ¾ cup powdered sugar - sifted
- 2 tablespoons milk (optional)
- 1 cup sweet biscuit (like Marie or similar) or cake crumbs - finely grounded
Instructions
- 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.
- Fold in the ground cashew in 2-3 parts until it is well distributed.
- 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.
- Bake meringue on the middle rack of a preheated oven at 150°C /300°F for 25-30 mins or until lightly browned.
- Meanwhile, prepare the buttercream by beating the butter and the powdered sugar together for a minute at high speed.
- 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.
- 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.
- Place the Sylvanas in the fridge for at least some minutes before serving.
Cindy says
Hi there. Can I freeze the meringue batter If I don’t want to make too many at once?
Or can I just cut the portions in half to make half the batch?
Thanks!
Bebs says
Hi Cindy, sadly you can't because it will deflate ad turn runny after a while. You need to use it right after beating it.
Claire says
Hi Ms. Bebs!
I followed your recipe but mine turned out soft and didn’t have the cookie consistency. Was it because it was too thick when I piped it? What could have I done wrong? I’m planning to try this recipe again this week. Also, I used pacencia biscuits for the crumbs and it tasted good. Thanks!
Leilani says
Is it possible to use almonds instead of cashews?
Bebs says
Hi Leilani, sure you can but of course expect that they will not taste the same.
Angel says
Hello! I've made this recipe for the first time and it was great! My family loved it but my problem is since we have a small oven and it takes a while to bake them all, the mixture of the biscuit that was set aside kind of melted back into the foam stage. I panicked for sure because it would not now hold its shape and when piped, it is just so liquid that it would just spread out, resulting in a very thin sylvanas biscuit. Do you have any suggestion to solve these?
Bebs says
Hi Angel, yes, the whipped meringue will, of course, turn runny after a while if not used immediately. You can divide the recipe into 3 so you can have it a smaller batch.
Angel says
Thank you!!!
Lady Mae Murray says
May I know what specific biscuit you use for this recipe?
Bebs says
If you are familiar with Marie. You can also use butter cookies.
Yayo says
I have made this recipe many times and its always a big hit. Our friends from different nationalities always crave for this.
Btw, I have tried a lot of Bebs recipes and none of them failed me. Her recipes were all well balanced. I always look for more Filipino recipes from her.
Bebs says
Aawww Yayo, that is very nice of you to say! 😘
Keysi says
Hi! I can’t find ground cashews only cAshes flour. Are they the same? Thank you!
Bebs says
Hi Keysi, I am not sure if they are the same, it should be coarse and not fine as flour. If it is, then you can use it. If not you can make your own using a food processor.
Jeh says
Hi there!
Thank you for sharing your recipe.
Just wanted to know if it is okay to use washed sugar instead or granulated sugar? Will there be any difference?
Bebs says
I am pretty sure you can sub washed or even brown for granulated sugar. The difference-- the color I guess..😉
Saly says
Can I substitute peanut or any other nuts for cashew?
Bebs says
Hi Saly, cashew is normally used because of its distinctive taste but I do not see why you cannot use other nuts as well.
Vee says
Salamat po sa recipe and it’s awesome that you also included a video. I’ve made these twice now and just wondering if it’s normal for the meringues to soften after baking them? I’m baking them until lightly golden brown and they are definitely crunchy when they come out of the oven but it softens while it is on the cooling rack. It turns quite sticky too and hard to manage after awhile. Could it be that I am baking them either too thin or too thick? They are between 5mm-10mm thick.
Bebs says
Hi Vee, it sounds like they are under-baked. You can lower the temperature of your oven and let them bake a little longer to dry out and become crunchy. They should be easier to remove from the parchment paper when done.
Susan says
How do you compute the nutrition facts per silvanas?
Bebs says
Hi Susan, that is done by the recipe plugin we use, WP Recipe Maker.
Jenny Caspe says
Hi Bebs,
Thank you for sharing your Sylvanas recipe. When I make my meringue, how come I cannot make it as stiff as yours? I used hand mixer and the eggs are at room temp.
Bebs says
Just beat it a little longer and it should reach the stiff peaks...needs only time usually.
Kate says
Hi ...how long do sylvanas last?
Bebs says
In our house? A day!(*wink*) You can store them in an airtight container and freeze them and they will last a long time, weeks or even month.
Rv says
Hello, in your nutrition facts, is one serving equivalent to one piece? Meaning one piece is 219 calories? Approximately how much in grams does one piece come out for you? Thank you!
Bebs says
Hi RV, That is for 1 cookie sandwich. I did not weigh the cookies when I made them, so I cannot answer that. Maybe next time I make them, I will and let you know.
Aueen says
Hi! I really love your recipe which I have tried few times already! Pero bakit kinukulang yung buttercream ko? 13 pcs lang ang yield ko, at may sobra pa akong meringue. Bakit kaya ganon?
Bebs says
Hi Aueen, could it be that you are putting too much of buttercream? 2 stick or 1 whole block of butter should be more than enough. It also increases in volume as you beat it making it fluffy.
Joey says
Hi! May I ask kung ilan ang yield mo base sa dami ng ingredients na nakapost mo? Thank you!
Bebs says
As indicated in the recipe, 22 pieces.
Vee says
This recipe was easy to follow and make. Thank you for posting video instruction as it was a huge help to me especially not knowing how to do meringue mixture at all. This is the very first time I attempted it. Cashews are too expensive here in NZ so I substituted it to plain nuts and I picked up the wrong nuts (blanched) by mistake so I grinded it and roasted the mixture until golden brown and I think that it made the meringue biscuits even tastier. The biscuits by itself was so yummy I actually left some without putting buttercream icing and crumbing it ? I agree with the others that commented about a bit of a sour taste but it’s not that bad. It’s just a hint of it. Once it’s covered in buttercream and crumbs it’s all good ?
Marianne says
Hi.... did you make your own ground cashew? Also, do you know how to make sylvanas in ube flavor?
Bebs says
Yes, I grind my own cashew using a food processor. I will try making ube flavored Sylvanas next time...
Ann Sabater says
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! 🙁
Bebs says
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.
Espie Hartshorne says
Hi Bebs, can you make a recipe for Sans Rival please. Is this the same as Silvana. Thanks and good luck for more recipes.
Bebs says
Hi Espie, Sans Rival has been on my list for a long time. I will try my best to make it soon.
Stella says
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!!!
Bebs says
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.
Maricel says
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
Bebs says
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.
Maricel says
THANK YOU! !!! 🙂 🙂 🙂 🙂
James D says
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!
Jo says
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! 🙂
Bebs says
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.
Shikainah says
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
Bebs says
Hi Shikainah, Sylvanas could last some weeks if you store them properly and freeze them. In the Philippines, they are usually sold frozen.
Ines says
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.
Bebs says
Hi Ines, the milk in buttercream is totally optional so you may skip it without a problem.
Che says
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.
Bebs says
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.
Elaine says
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 🙂
Mau Ignacio says
Hello po ask ko lang po kung pwede isubstitute ang aluminum foil for wax paper? Tnx.
Bebs says
Hi Mau, I haven't tried it personally, but I know other are using aluminum foil in baking meringue, so it should also work.
Marie says
Any buko pie recipes? thanks
Bebs says
Hi Marie, not yet but soon! So do watch out for it! ????
Cecile says
I mean you bought it as a raw cashew?
Thanks Bebs!
Bebs says
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...
Cecile says
Thanks for the info. And yes I'm confused too because I saw some are labelled "raw".
Bebs says
I know, right! You are welcome, Cecile! ????
Cecile says
Hi Bebs is the ground cashew cooked or raw when mixing it with the egg whites?
Bebs says
Hi Cecile, I don't cook them, I just use them as is.
Jennifer says
Hi! For the butter, do you recommend salted or unsalted?
Thank you!!!
Bebs says
Hi Jennifer, for the buttercream unsalted butter is usually used. Enjoy!
Kakakeyks Pastries says
Nice..I will try your recipe soon..
Michelle says
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!
Bebs says
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. ????
lapastry says
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
Bebs says
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.
Ella says
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 ?
Bebs says
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.
romar says
ms. beb can you post videos of how to make this silvanas thanks 🙂
Bebs says
I will...soon!!!
Bebs says
Video now available! Enjoy!
romar says
hi ms beb pano i would like to ask kung pano magkaron ng ganyang kaganda presentation ng silvanas ?? totally flat po ung meringue. thanks.
Bebs says
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.
romar says
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 🙂
Kate says
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)
Bebs says
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.
Kate says
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!!:)
Sam says
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!)
Bebs says
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.
Sam says
that's a great idea! Thanks Beb! will give it a go 🙂
Cheryl says
Hi! I'm sooo excited to try this recipe.. do you have a recipe for ube and pandan Sylvanas??
Bebs says
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...?
Shai Guevarra says
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!!
Michelle says
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!
Bebs says
Hi Michelle, if you want them to last longer (weeks or months even) then I would suggest freezing them. They are anyway best eaten cold.
Ima says
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!
Bebs says
Hi Ima, thanks for the comment and I am happy you and your kids love it! 🙂
JENG says
This recipe made my day!YUM!
Bebs says
Thanks for the comment Jeng!
Johy says
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.
Bebs says
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?
eve says
hi bebs from Dubai... your sylvannas recipe is a hit!
i already tried it 5x.... and will try more...
thanks so much...
Berkeleybob says
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. 🙂
Ten says
I wish u have a video in making these lovies!
Bebs says
Hi Ten, sorry it took a while but the video is now out!
Beba says
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?
Bebs says
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 😉
Juvy says
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.
Bebs says
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... 🙂