This sweet sandwich cookie is a real Easter treat in Hungary. It is seen as an apró tea sűtemény or little tea cake and is made by sandwiching together two crisp cookies with a little meringue hat with apricot jam. I presented these cookies to two Hungarian visitors last weekend and they had never tasted them before. Maybe that is because the non plus ultra cookie is a relatively ‘young’ cookie. The first recipe probably appeared about 55 years ago in a cookbook by the popular Hungarian cookbook book writer Ilona Horvath. The Latin Non plus ultra means: ‘there is nothing better’. I think there is nothing much better that I could bake for Easter this year than these cute crumbly cookies with crispy meringue and sweet jam filling. If you like this cookie, try my variation with chocolate.
Non plus ultra cookie from Hungary
for about 20 cookies
for the dough
200 grams (1¾ cups) of flour
140 grams (scant ⅔ cup) butter
¼ tsp baking soda or baking powder
2 egg yolks
pinch of salt
30 (⅛ cup) grams sugar
For the meringue
2 egg whites
pinch of salt
100 grams (½ cup) caster sugar
30 g (¼ cup) icing sugar
For the filling
4-5 tablespoons of apricot jam
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 , wrap in cling film and let rest for about 30 min. in the refrigerator.
Roll out until about ¼ cm / ⅛ inch thick.
Cut circles from the dough with a 7 cm / 2.5 inch ø cm cookie cutter. Bring the rest of the dough together into a ball again, roll out and cut circles. Repeat with the rest of the dough.
With a mixer, beat the egg whites 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
Preheat oven to 160°C/320°F. Place the dough on a baking sheet lined with baking paper and divide about 1 tsp meringue over each piece. 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 ¼ teaspoon apricot jam on the bottom of one cookie and sandwich with another cookie.
This post is also available in: Dutch