This sinfully rich cashew meringue concoction was adapted from a recipe in Essential Asian Cookbook. The original recipe (described as Chinese) was designed to produce a 7″, multi-layer “cake,” but the meringue wasn’t sturdy enough and I wound up with a bunch of sticky crumbs. On the other hand, the flavor was incredible—it was one of the best cashew desserts I’d ever tasted. I decided to try it as a stuffed cookie recipe and the product received rave reviews. [...]