Silvanas: Filipino Frozen Buttercream Cookie Recipe

Silvanas—meringue wafers sandwiched with French buttercream and rolled in ground cashews or cracker crumbs—are one of the most irresistible Filipino cookies. Chewy, creamy, and buttery, they freeze well and make a perfect portable dessert or snack.

Hello again! I’m Sanna, and I’m excited to share another dessert recipe with you. If you enjoyed the Sans Rival cake I posted recently, you’ll love Silvanas. Think of them as the hand-held, crunchy-chewy cousins of Sans Rival—everything you love about the cake shrunk down into a cookie sandwich.

The components are essentially the same: baked meringue wafers, silky French buttercream, and a nutty or cracker crumb coating. The method is very similar to making a dacquoise, but the result is a crisp-edged, tender-centered cookie that’s filled and finished with rich buttercream. Because the filling is buttercream, these treats are best served frozen for the ideal contrast of textures.

Silvanas are one of my personal favorites. I can easily polish off a few in one sitting when they’re fresh from the freezer. I still remember being a student and standing in front of a bakery case wishing I could buy one. Now that I bake, I make them at home whenever the craving hits—often in generous batches.

What are Silvanas

Silvanas (also spelled sylvanas) are Filipino cookie sandwiches inspired by the French dacquoise. Crisp meringue wafers are sandwiched with rich French buttercream, then coated on the outside with finely ground roasted cashews or cracker crumbs for extra flavor and crunch. They are traditionally stored frozen and served chilled to preserve the buttercream’s texture and to keep the meringue pleasantly chewy at the center.

How to Make Silvanas

The recipe is easiest to understand broken into three parts: making the meringue wafers, preparing French buttercream, and assembling the cookie sandwiches.

Making the Meringue Cookie Wafers

Preheat the oven to 325°F (162°C). Trace 2.5-inch circles on parchment paper using the rim of a glass to create a piping guide. Leave about 1½ inches between circles.
In a food processor, combine the flour and one cup of roasted unsalted cashews and process until they form a fine crumb. Set aside.
Ensure bowls and beaters are clean and free of grease. Separate the egg whites from yolks while cold, then bring the whites to room temperature for about 30 minutes to help them whip up to volume.
In a stand mixer, beat the egg whites on medium-high until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add the sugar while the mixer runs, beating until stiff peaks form (the meringue should not slide when the bowl is tipped).
Fold in the vanilla and the flour/cashew mixture in three additions using a rubber spatula, gently combining to preserve the air in the egg whites.
Transfer the meringue to a large piping bag fitted with a wide tip. Pipe circles about ½ inch high following your template. Use a small knife or offset spatula to flatten and smooth the tops, and gently tap the sheet to release air bubbles.
Bake at 325°F for 17–20 minutes or until the edges are just lightly golden. Remove with a spatula to a cooling rack—the edges will be crisp while the centers remain soft. Let them cool completely before assembling.

Making the French Buttercream Filling

French buttercream is made by whipping egg yolks and slowly incorporating a hot sugar syrup, then beating in softened butter. The process takes a little attention but yields an exceptionally smooth and rich filling.

Combine the sugar and water in a medium saucepan and bring to a boil. Use a candy thermometer and heat the syrup to 238°F (114°C).
Meanwhile, beat the egg yolks in a stand mixer on high until thickened and pale.
With the mixer running, slowly pour the hot sugar syrup into the yolks in a thin, continuous stream. Continue beating until the bowl feels cool to the touch.
With the mixer on, add room-temperature butter a tablespoon at a time until a light, fluffy buttercream forms. The butter should be soft but not melted to avoid a grainy texture.
If desired, add a few drops of flavor extract—such as ube, langka (jackfruit), or pandan—and chill briefly if needed; whip again before using for a smoother spread.

Assembling the Cookies

Assembling is the most satisfying part—pairing wafers, filling them, and rolling them in crumbs.

Pair wafers of similar size. Spread a thin layer of buttercream on the rough side of one wafer (the side that faced up while baking), then sandwich with another wafer, rough side in.
Coat the sides and base of the sandwich with more buttercream and smooth the edges with a spatula.
Process 2 cups of roasted unsalted cashews in a food processor until they form fine crumbs. Roll half the sandwiches in the ground cashews until evenly coated.
Roll the remaining sandwiches in graham cracker crumbs for contrast. You can tint or flavor crumbs by adding a few drops of extract inside a sealed bag and shaking to distribute.
Arrange assembled silvanas on a parchment-lined tray and freeze for 1–2 hours or until firm. For longer storage, transfer to an airtight container and keep frozen until serving.

These cookies combine nutty meringue, rich buttercream, and crunchy crumbs into a single bite of pure indulgence. The process is a bit involved, but each frozen, buttery sandwich is worth the effort. They also make an excellent make-ahead treat for parties or gifting during the holidays.

Recipe Details

Prep Time: 1 hr 20 mins | Cook Time: 20 mins | Freezing: 2 hrs | Total Time: about 1 hr 40 mins | Servings: 13

Ingredients

For the Meringue Cookies

6 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
1 cup roasted unsalted cashews
1/4 cup flour
1 teaspoon vanilla extract

For the French Buttercream

1/2 cup sugar
3 tablespoons water
5 egg yolks
8 ounces (2 sticks) butter, softened and at room temperature

For Assembling

2 cups roasted unsalted cashews, ground
1 cup graham cracker crumbs

Instructions

Meringue Cookies

Blend the flour and 1 cup cashews in a food processor until fine. Preheat oven to 325°F.
Line a baking sheet with parchment and trace 2.5-inch circles spaced about 1½ inches apart.
Beat egg whites until foamy, add cream of tartar and beat to soft peaks. Gradually add sugar and beat to stiff peaks.
Fold in vanilla and the ground cashew/flour mixture in three additions, being careful not to deflate the meringue.
Pipe meringue to about ½ inch high following the template, smooth the tops, and bake 18–20 minutes until lightly golden. Cool completely on a rack.

French Buttercream

Combine sugar and water in a saucepan and bring to a boil; heat to 238°F.
Beat egg yolks on high until thick and pale. With the mixer running, slowly pour the hot syrup into the yolks in a thin stream.
Beat until the bowl is cool, then add softened butter a tablespoon at a time until the buttercream is light and fluffy. Flavor as desired.

Assembling Silvanas

Spread a thin layer of buttercream on the rough side of a meringue wafer and sandwich with another wafer, rough sides facing in.
Cover the sides and base with more buttercream. Roll half the sandwiches in ground cashews and the rest in graham cracker crumbs.
Freeze the assembled cookies on a parchment-lined tray for 1–2 hours until firm. Store frozen in an airtight container until serving.

Notes

Use room-temperature egg whites for better volume, but separate eggs when cold to make it easier.
Keep the butter at room temperature but not softened to the point of melting to avoid a grainy buttercream.
Silvanas are best enjoyed straight from the freezer for ideal texture—crispy edges, chewy centers, and creamy filling.

Nutrition (approximate per serving)