Ingredients

½ cup egg white (4 pcs of egg)

1 tsp cream of tartar

¾ cup sugar

¼ cup ground toasted cashew

¼ cup all purpose flour

½ cup butter, softened

1 pack 125ml NESTLÉ® All Purpose Cream, chilled

2 cups powdered sugar

1 cup ground toasted cashew

¼ cup ground graham cracker

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.

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.