SILVANAS

Ingredients:

6	pc (300 g)	MAGNOLIA BROWN EGGS, use egg whites only
1/2	tsp (1.6 g)	cream of tartar
3/4	cup (150 g)	sugar
1-1/2	cups (188 g)	ground cashew nuts

2	packs	MAGNOLIA BUTTER-LICIOUS! UNSALTED, softened
1-1/2	cups (186 g)	powdered sugar
1/4	cup (31 g)	powdered milk
1/4	cup (60 g)	MAGNOLIA PURE FRESH MILK
1	tsp (5 g)	iodized fine salt

packs (90 g each)

pacencia cookies (crushed)

Procedure:

Preheat oven to 300°F. Line a baking sheet with baking paper/wax paper. Set aside.
In a bowl, combine egg whites and cream of tartar. With a mixer, beat until soft peaks form. Gradually add sugar and continue beating until stiff peak forms. Fold in cashew.
Spread batter into baking sheet (about 1/2 cm thick). Par bake meringue for 10 minutes or until slightly set. Remove from oven and cut meringue using an oval cutter. Put back in the oven and bake again until light golden brown, about 10 to 12 minutes. Cool completely before detaching meringue cookie from the baking/wax paper.
Prepare buttercream by beating the ingredients together until very light and fluffy.
Spread some buttercream on meringue cookie and sandwich it with another cookie. Spread the outer parts of the meringue cookie sandwich with a thin layer of buttercream and then roll meringue cookie sandwich in crushed pacencia cookies. Place inside the refrigerator until set. Serve chilled.

Makes 14 pieces.

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