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Chocolate meringue cookie

Posted by on 24 March, 2016
hongarije non plus ultra variati 0209 copy

chocolate meringue cookie

Did you stock up on enough chocolate for the Easter weekend? Melt some of it to make this delicious Easter cookie with its topping of light chocolate meringue. This cookie is a variation on the classic non plus ultra cookie from Hungary. My variation with chocolate meringue and a rich filling of dark chocolate with whipped cream is the perfect Easter treat. Make nice big ones like the ones I baked or make lots of mini Easter egg cookies. But whatever you do: don’t hide them!




Chocolate meringue cookie

for about 20 cookies

for the dough
200 grams (1¾ cups) of flour
140 grams (scant ⅔ cup) butter
2 egg yolks
pinch of salt
30 (⅛ cup) grams sugar
for the filling
100 grams dark chocolate
100 milliliters whipping cream
for the meringue
1 egg white
pinch of salt
50 grams (¼ cup) caster sugar
15 g (2 tbsp) icing sugar

Put the flour, butter, baking soda, egg yolks, a pinch of salt and granulated sugar in a food processor.

Pulse until the dough comes together

Take from the bowl, press into a flat disc and let rest for about 30 min. in the refrigerator.

Chop the chocolate and melt on low heat with the whipping cream. Leave to cool.

Roll out the dough until about ¼ cm / ⅛ inch thick.

Cut egg shaped cookies from the dough with a cookie cutter of about 7 cm / 2.5 inch ø. Bring the rest of the dough together into a ball again, roll out and cut more shapes. Repeat with the rest of the dough.

With a mixer, beat the egg white in a grease free bowl with a pinch of salt until soft peaks form. While whisking, add the sugar spoon by spoon. Beat on low speed for about 5 min.

Carefully fold in the icing sugar and then add the cocoa powder. Don’t mix in the cocoa completely.

Preheat oven to 160°C/320°F. Place the dough on a baking sheet lined with baking paper and spread about 1 tsp meringue over half of the cookies. Bake in the middle of the oven for 15-20 minutes until done. Take from the oven and leave to cool on the baking sheet.

Spread about 1 teaspoon of the filling on the cookies without meringue topping and press on a cookie with meringue. Dust with some extra cocoa powder.

This post is also available in: Dutch

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