• Food processor for crumbs
• Hand whisk or standing mixer for meringue and frosting
• Bowls for crumb coat, meringue, and frosting
• Sheetpan, parchment or silpat, and cookie cooling rack
• Printable silvanas template from Foxy Folksy

• Soften butter at room temperature
• Chill condensed milk and evaporated milk
• This recipe creates an excess of 8 egg yolks. You can use the yolks by making French Buttercream frosting, recipe below, or make another dessert (leche flan, crème brûlée), Carbonara, or hollandaise for Eggs Benedict.

CRUMBS COAT

In a food processor, chop finely into crumbs, mix together, and set aside.

1 cup CASHEWS, roasted

1 cup COOKIE (ROSQUILLO is traditional, can sub LENGUA, MARIE BISCUITS or similar)

MERINGUE

In a mixing bowl, add:

1 cup EGG WHITES (8 EGGS), whisked until frothy

1 cup SUGAR, add 1 tbsp at a time to eggs

• Continue whisking until stiff peaks form.
• Pipe 2 1/2” ovals onto parchment paper or silpat.
• Sprinkle a little of the CRUMBS on top, flatten with spatula. Do not mix this into the egg whites, the fat will flatten the meringue.
• Bake at 300 for 20-30 minutes, until light brown.
• Let cool completely. Use your hands to separate the meringue from the parchment. Do not use a spatula, you can create craters or break them easily.

ICING (CONDENSED MILK)

Other options below.

In a mixing bowl combine:

2 cup BUTTER, unsalted and softened 

• Whisk the butter. Add a tablespoon at a time:

1 can CONDENSED MILK, chilled

• When combined, add:

2 tbsp RUM

• Cool the icing in the fridge for a few minutes to make it easier to work with.

PUTTING TOGETHER THE COOKIES

• Pair the cooled meringue.
• Using your ICING of choice (see below options), frost the rough side of the MERINGUE and sandwich together with another one.
• The tops of each cookie will face towards each other, and flat sides will be on the outside of the finished cookie.
• Frost the edges of the cookies and coat with the CRUMBS.
• Place into the freezer for a few minutes to chill.
• Frost and coat in crumbs the top of each cookie, then the bottom of each cookie.
• Freeze to set.

Other Icing Options:

The icing recipes below are untested.

ICING (TRADITIONAL)

• In a mixing bowl combine:
• 2 cup BUTTER, unsalted and softened (sub MARGARINE)
• 1 1/2 cup CONFECTIONER SUGAR, sifted
• 1 cup EVAPORATED MILK, chilled
• 2 tbsp RUM (sub VANILLA)

FRENCH BUTTERCREAM ICING

• In a mixing bowl whisk:

8 EGG YOLKS

• Continue whisking for 5 minutes until eggs are pale in color. Set aside.
• In a pot, combine:

1 1/2 cup SUGAR

• Cook on medium high heat until the mixture boils. The syrup will reach 240 degrees Farenheit.
• Begin whisking the eggs again.
• Slowly pour the sugar mixture into the eggs while whisking.