Non plus ultra cookie from Hungary

Posted by dbrewer on 20 March, 2016

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.

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Non plus ultra cookie from Hungary

for about 20 cookies

all the ingredients

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

everything for the dough

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

smooth ball of dough

Pulse until the dough comes together.

leave to rest

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

Roll out until about ¼ cm / ⅛ inch thick.

cut out

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.

egg whites and sugar

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

fold in icing sugar

Carefully fold in the icing sugar

with meringue

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.