Grandma's recipe. Our Toronto kitchen.

We're first-generation Filipino immigrants in Toronto. Silvanas were the treat we grew up on. Here, we just couldn't find ones that tasted right.

Lola's way

So we made them the way our grandmother did. Cashew meringue baked crisp, French buttercream, rolled in cashews and fine crumbs, frozen. Small batches, in a licensed commercial kitchen.

Why no starch, ever

Starch is the shortcut. It makes meringue cheaper and more forgiving, and it makes it taste like cardboard. Ours is just egg whites, sugar and cashews. It's harder. It's better.