Meringue
7 eggwhites
1/4 tsp cream of tartar
1/2 cup superfine sugar
1 tbsp vanilla extract
1 cup cashews, coarsely ground
Buttercream filling
7 egg yolks
3/4 cup granulated sugar
1 1/2 sticks unsalted butter,at room temperature
2 tsp vanilla extract
1 cup cashews, coarsely ground
1. Preheat oven to 225F.
2.Line 4 baking sheets with parchment paper.
3. In a large bowl, beat egg whites and ceam of tartar with an electric mixer at high speed until soft peaks form.Gradually beat in superfine sugar; beat until meringue is stiff and glossy.
Fold in vanilla and cashew nuts
Spread evenly,covering bottom of squares completely
Bake in preheated oven 112 hours or until meringues are completely dry.
Cool on baking sheets for 5 minutes.
Carefully peel off lining paper
cool completely on wire racks and trim the edges
In a medium bowl, beat eggs and unsalted butter until smooth and creamy
Gradually sugar and beat to combine
Add in vanilla extract
Spread the butter cream over the meringue. Garnish with cashews.Repeat until you have the last meringue and spread the sides with buttercream and cashews too.
Refrigerate or freeze until served
Enjoy!
Posted under SANS RIVAL
This post was written by admin on October 8, 2010
