Preheat your oven to 300F. Grab a cookie sheet and line it with parchment paper. Lightly grease the parchment paper and set it aside. To ensure your cookies come out in the same shape and size, you can create a guide by tracing a cookie cutter (or any round object) on the back of the parchment paper and flipping it over. Aim for cookies that are 2-3 inches in diameter.

Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, whisk 5 egg whites on medium-high speed until they become foamy.

Add ½ tsp of cream of tartar and continue whisking until you reach soft peaks.

Gradually add ½ cup of sugar while continuing to whisk until you reach stiff peaks.

Remove the bowl from the mixer and gently fold your ground cashews into the meringue, being careful not to deflate it.

Transfer the meringue into a piping bag (or a large Ziploc bag with one corner cut off) and pipe it onto your prepared baking sheet. Use an offset spatula to smoothen the tops.

Bake for approximately 20 minutes or until the sides turn a light brown. Then, turn off the oven but leave the cookies inside for another 10 minutes.

Take the cookies out of the oven and allow them to cool before removing them from the baking sheet.

While your cookies are baking, you can start preparing your buttercream. Begin by boiling water in a large pot and then reducing it to a simmer.

In a large stainless steel bowl (I prefer using the bowl of my stand mixer), whisk together 5 egg yolks, ⅓ cup + 1 tsp granulated sugar, 2 tsp vanilla extract, and a pinch of salt.

Place the bowl over the simmering water and constantly stir and scrape the sides to prevent the egg yolks from scrambling. Make sure the mixture reaches a temperature of 155F/68C to ensure the yolks are fully cooked.

Once ready, transfer the bowl to your stand mixer fitted with the whisk attachment. Whisk at high speed until the mixture becomes light, fluffy, and stiff, which should take about 6-8 minutes. If you touch the bottom of the bowl, it should no longer be hot.

With the mixer still running, gradually add your butter and continue whisking until the buttercream becomes thick and creamy.

Now it's time to assemble your cookies! Mix the graham crackers with the ground cashews.

Take a fully cooled cookie and spread some buttercream on the uneven side. Sandwich it with another cookie, ensuring that the smooth side is facing outwards.

Fill in the sides and smoothen it out.

Roll the cookie in graham cracker and cashew crumbs. Proceed to frost and coat the remaining cookies.

Freeze the cookies to allow them to set. They are best served cold.