How to Make Silvanas

Silvanas or Sylvanas is the cookie equivalent of sans rival and for some, it’s the Filipino version of the French macarons. With its lavish and velvety filling and crumbly wafer, who can resist its taste. Whether for a quick treats or dessert, this sweet dessert will absolutely quench any sweet tooth. Do you think organizing a silvanas dessert business is a great idea?



1 tsp cream of tartar
½ cup all purpose flour
1 tsp vanilla
1 cup sugar
1 cup cashew nuts, crushed
5 egg whites


1 tsp vanilla
½ cup sugar
¼ cup water
1 cup butter
¼ cup milk
4 egg yolks



1. Preheat oven at 300⁰F. Grease the cookie sheets and make round traces with 1-2 inches space in between. Set aside.

2. Using an electric mixer, beat the egg whites until it become stiff.

3. Slowly add the sugar, cream of tartar, and all purpose flour to the beaten egg whites.

4. Add the crushed cashew nuts with the mixture and then put it in a piping bag. Use a spatula to flatten the meringue mixture.

5. Bake it for 15-20 minutes until golden brown. Let it cool.


1. Combine sugar and water and let it boil.

2. Slowly pour the syrup while beating the egg yolks.

3. Add butter followed by milk. Whip continuously until you attain the ideal consistency. Refrigerate afterwards.


1. Evenly spread the buttercream on one side of each meringue disc and then put another meringue disc on top of it.

2. Cover the silvanas with buttercream all over and then roll it over on the meringue crumbs. Refrigerate again before serving.