Home-baked Strawberry Sylvanas

3 months ago

Whip up this classic dessert at home, with a strawberry twist!


Strawberry Sylvanas

Makes 64 (3-inch) cookies


3/4 cup Eggwhites

*A pinch of salt

1 cup Sugar

1 1/2 cups Ground cashews

1/2 cup Cornstarch 

  1. Draw 3-inch hearts or 3-inch circles as guides on the underside of a sheet of parchment paper. Next, line some cookie sheets with parchment paper making sure that the drawn side faces the baking sheet.
  2. In a clean mixer bowl, beat the egg whites and salt until frothy. Gradually add the sugar and 
  3. beat until stiff.
  4. Combine the ground cashews with the cornstarch. Fold this into the stiff meringue by hand.
  5. Using a plain tube #12, pipe out the meringue disks or hearts. Bake in a preheated 300°F oven until done, about 45 minutes. The baking time may take longer though depending on the climate*. Cool completely. If the meringues won’t be filled yet, store in the freezer in a tightly-sealed container.


4 Egg whites

1/2 cup sugar

3 Tbsps Water

1 cup Salted butter, cubed

3/4 cup Margarine

1/2 cup Strawberry purée

  1. Slice the butter and the margarine into 1/4-inch cubes. Set aside.
  2. Place the egg whites in a bowl of the mixer with a whisk attachment but don’t turn on the switch yet.
  3. Meanwhile, place the sugar and the water in a small saucepan. Using a candy thermometer, cook the syrup until 240°F. When the temperature of the syrup reaches 235°F start beating the egg whites on high speed. When the temperature of the syrup reaches 240°F, take the syrup off the heat and pour the hot syrup into the egg whites. Continue beating until the meringue is cold or no longer hot. Test by touching the underside of the bowl. When the meringue is stiff and cold, beat in the butter and the margarine by dropping them piece by piece. Continue beating until the buttercream is creamy and glossy. Lastly, fold in the strawberry purée.


1 cup toasted and finely ground vanilla or butter cookie crumbs, colored pink with drops of red food coloring


  1. Fill a pair of meringue with a thin layer of buttercream. Cover the entire outer surface of the sandwiched meringues with buttercream.
  2. Toss into the bowl of crumbs and coat evenly on all sides. Serve cold.   
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