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Matcha Sylvanas (Filipino Meringue Cookie)

Made with ground roasted cashews and filled with creamy Matcha buttercream, this Filipino meringue cookie, called Sylvanas, is a delightful dessert.

Makes 9 filled cookies.

An original recipe prepared for us by Rezel Kealoha.

Ingredients

    Meringue Cookie

    • 3 egg whites
    • ¼ tsp salt
    • ¼ cup superfine cane sugar
    • 1 ¼ cup icing sugar
    • ¾ cup fine ground roasted cashews
    • 1 Tbsp Aiya Culinary Grade Matcha

    Matcha Buttercream

    • 1 cup room temperature vegan butter
    • 1 Tbsp Aiya Culinary Grade Matcha
    • 1 Tbsp almond milk
    • ½ cup icing sugar

    Matcha Cashew Crumbs

Directions

    Meringue Cookie

    1. Pre-heat oven to 300F 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.
    3. 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.
    4. 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.
    5. 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.

    Matcha Buttercream

    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.

    Assembly

    1. Spread the buttercream on one side of a cookie
    2. Top with another cookie
    3. Spread any excess buttercream all over the sides and adding more to coat all over
    4. Spread more buttercream 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

     

    Click below to purchase the Culinary Grade Matcha used in this recipe: