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Ingredients
  • subheading: Meringue:
  • 1 ½ cups (170g) cashews
  • 1 tablespoon (7g) cornstarch
  • 1 to 2 teaspoons white vinegar or lemon juice
  • 4 large egg whites, (reserve the yolks)
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1 cup (198g) granulated sugar
  • subheading: Buttercream:
  • 4 large egg yolks
  • ¼ cup (50g) granulated sugar
  • 1 ½ teaspoons King Arthur Pure Vanilla Extract
  • ¼ teaspoon salt
  • 16 tablespoons (227g) unsalted butter, at room temperature; cut into ½” cubes
  • Topping
  • 1 cup (99g) graham cracker crumbs*
  • note: To make gluten-free, use gluten-free graham cracker crumbs.
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