Silvana is one of those beloved Filipino treats that evokes instant nostalgia—delicate, nutty meringue cookies sandwiched with a rich, velvety buttercream, their edges rolled in crushed cashews. Often found in bakeries and served during fiestas, Christmas, and special occasions, these cookies are a testament to the Filipino love for sweets that balance texture and flavor.
The base is a light, airy cashew-meringue cookie that melts in your mouth, while the buttercream adds a creamy richness that ties everything together. While they look intricate, silvana comes together with patience and a few key techniques. Make a batch for your next celebration, and you’ll understand why these cookies are so cherished.
Instructions
Prepare the Cashews
In a food processor or by hand, finely grind 1 cup of cashews for the meringue (they should be a coarse powder, not a paste). Separately, finely chop or crush another 1 cup of cashews for coating the finished cookies. Set aside.
Make the Meringue Cookies
Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until foamy.
Gradually add the sugar, one tablespoon at a time, beating continuously. Increase speed to high and beat until stiff, glossy peaks form—about 5 to 7 minutes. Beat in the vanilla extract and salt. Gently fold in the finely ground cashews using a spatula, being careful not to deflate the meringue.
Pipe or Spoon the Cookies
Transfer the meringue mixture to a piping bag fitted with a round tip, or use a spoon. Pipe or spoon 1-inch rounds onto the prepared baking sheets, spacing them about 1 inch apart.
The cookies should be uniform in size for easy sandwiching. Bake for 45 to 55 minutes, until the cookies are crisp, dry, and easily lift off the parchment. Turn off the oven and let the cookies cool inside with the door slightly ajar for 30 minutes to continue drying.
Make the Buttercream
In a medium bowl, beat the softened butter until creamy and pale, about 2 minutes. Gradually add the sifted powdered sugar, beating until light and fluffy. Add the vanilla extract, salt, and 1 tablespoon of milk.
Beat until smooth. If the buttercream is too thick, add additional milk one teaspoon at a time until it reaches a spreadable consistency.
Assemble the Silvana
Match the meringue cookies into pairs of similar size. Spread or pipe a generous amount of buttercream on the flat side of one cookie. Sandwich with the other cookie, pressing gently until the buttercream reaches the edges. Repeat with all cookies.
Coat with Crushed Cashews
Place the crushed cashews in a shallow bowl. Roll the edges of each sandwiched cookie in the crushed cashews, pressing gently to adhere. For a more elegant look, coat the entire outer rim of the sandwich.
Chill and Serve
Place the assembled silvana on a tray and refrigerate for at least 30 minutes to set the buttercream. Serve chilled or at room temperature. Dust with powdered sugar and garnish with whole cashews if desired.
These Silvana cookies capture the elegance and nostalgia of Filipino dessert traditions—delicate, creamy, nutty, and utterly irresistible.
