• Prepare parchment lined cookie sheets.
• If making an 8″ round sans rival, draw 8″ circles on the cookie sheet as a guide for the meringue later.
• Preheat the oven to 275F.
• Beat together egg whites, cream of tartar, and sugar until stiff but not dry.
• Fold in the chopped cashew nuts.
• Divide meringue into 4 8-inch circles.
• Bake for 45 mins – 1 hour or until golden.
• Transfer to wire racks. Cool for 5 minutes.

French buttercream:

• Place sugar, flour, and salt in a saucepan and mix thoroughly. Stir in milk.
• Cook over medium heat and stir constantly until very thick.
• Remove from heat and pour into egg yolk mixture slowly.
• Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth.
• Add vanilla and beat well.
• Chill icing for a few minutes before decorating.
• Use this to fill the meringue layers.
• Decorate top and sides with more buttercream.
• Cover with the cashew nuts.
• Enjoy!