Silvanas

Combine egg white and cream of tartar in a mixing bowl. Whisk until fluffy. Gradually add sugar while whisking until stiff peaks.

Mix ground cashew and flour. Gradually fold in the egg white mixture until combined. Transfer into a piping bag and pipe 3-inch round disks on a sheet tray lined with buttered and floured parchment paper.

Bake in a preheated 320°F oven for 30 – 40 minutes or until dry and crunchy. Set aside to cool completely.

For the filling, whip butter for 2 minutes. Add powdered sugar and NESTLÉ® All Purpose Cream and whip until light. Set aside.

Mix ground cashew and graham cracker to make coating.

Spread filling in between 2 meringue cookies. Cover the outside with the same filling and coat with cashew and graham cracker mixture. Freeze until serving.