


Ingredients
Meringue:
Filling:
Coating:
Steps
-
STEP 1
Combine egg white and cream of tartar in a mixing bowl. Whisk until fluffy. Gradually add sugar while whisking until stiff peaks.
-
STEP 2
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.
-
STEP 3
Bake in a preheated 320°F oven for 30 – 40 minutes or until dry and crunchy. Set aside to cool completely.
-
STEP 4
For the filling, whip butter for 2 minutes. Add powdered sugar and NESTLÉ® All Purpose Cream and whip until light. Set aside.
-
STEP 5
Mix ground cashew and graham cracker to make coating.
-
STEP 6
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.


Steps
-
STEP 1
Combine egg white and cream of tartar in a mixing bowl. Whisk until fluffy. Gradually add sugar while whisking until stiff peaks.
-
STEP 2
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.
-
STEP 3
Bake in a preheated 320°F oven for 30 – 40 minutes or until dry and crunchy. Set aside to cool completely.
-
STEP 4
For the filling, whip butter for 2 minutes. Add powdered sugar and NESTLÉ® All Purpose Cream and whip until light. Set aside.
-
STEP 5
Mix ground cashew and graham cracker to make coating.
-
STEP 6
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.




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