Silvanas with Pineapple, Durian, and Mango Buttercream

Ingredients

Meringue wafer:

• 1 cup roasted cashews, ground
• 1 cup egg whites
• 1 cup granulated sugar
• 1 tsp cream of tartar

French buttercream:

• ½ cup sifted confectioners sugar
• 2 cups butter
• ¼ cup durian fruit, crushed
• ¼ cup pineapple, crushed
• ¼ cup mango, crushed
• 1 tsp each durian, pineapple, and mango extract
• Food coloring (yellow, green, orange)
• 1 cup evaporated milk, cold
• 2 tbsp rum

Coating:

• 1 cup roasted cashew nuts, ground
• ½ cup each toasted cake or cracker crumbs (color green, orange, and yellow) or 2 cups graham cracker crumbs

Instructions

1. 1
   Preheat the oven to 320F degrees. Line a cookie sheet with parchment paper, lightly grease, and set aside.
2. 2
   Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, whisk 1 cup egg whites and cream of tartar on medium-high speed until foamy.
3. 3
   Continue whisking until you reach soft peaks.
4. 4
   Gradually add sugar and keep whisking until you reach stiff peaks.
5. 5
   Remove the bowl from the mixer and gently fold ground cashews into the meringue, careful not to deflate it.
6. 6
   Using an ice cream scooper, place the meringue on parchment paper. Flatten the tops with an offset spatula.
7. 7
   Bake for 40 minutes or until the sides turn light brown.
8. 8
   Take out the wafers from the oven and allow to cool before removing from the cookie sheet.

For the French buttercream filling:

9. 1
   Place 2 cups butter in the bowl of a stand mixer.
10. 2
    Add ½ cup sifted confectioner’s sugar and mix.
11. 3
    Slowly incorporate cold evaporated milk, then add rum.
12. 4
    Split into 3 parts. Incorporate fruits, extract, and coloring to have 3 different flavors. Mix well.

To assemble:

13. 1
    Combine the graham crackers with the ground cashews.
14. 2
    Take a fully cool meringue wafer, spread some buttercream on the uneven side and sandwich with another wafer (again, smooth side out).
15. 3
    Fill in the sides with buttercream and smooth it out.
16. 4
    Roll in graham cracker and cashew crumbs. Proceed to sandwich and coat the rest of the wafers. Freeze to allow the cookie to set. Best served cold.