Saturday, January 19, 2013
Non plus ultra - tea linzer
Don't ask me where the name comes from, I just decided to rehabilitate Grandma's recipes and this is how she called them. I remembered that they melt in mouth and are just a bite each.. :)
It has again a linzer like pastry, with meringue on top, and I decided to adjust the sugar portion in the dough to make it less sweet, as originally had 150 g sugar. Huhh.. That would have been a real torture for me..
Even with the adjusted recipe is still VERY sweet however, so you want to have a sour jam inside to balance the flavor. Mine were very sweet, both the apricot and raspberry, but I was lucky to find the blackcurrant marmalade and they became edible sweet :). The kids preferred the ones with raspberry, so it is really up to your own preferences.
I also think with smaller scoops of meringue the sweetness was more tolerable (just a personal taste) than with large scoops, and when you ate them they really fit in your mouth in just one bite.
Large scoops looked better though :), if you like sweet cookies just go ahead and place a nice meringue scoop that covers the cookie, but be prepared that if you don't finish them in one bite when you eat the meringue will fall apart and make a mess :D.
Makes at least ~70 cookies (some halves were eaten unglued and uncounted..)
300 g pastry flour (10.5 ounce), all-purpose flour is good, but NOT bread flour
200 g butter (7 ounces, 1 3/4 stick) (Grandma had 300 lard in her recipe, but I replaced the lard with butter and also reduced the amount, you can try with 300g if you wanna experiment or find the cookies too chewy)
2 egg yolks
100 g sugar (3.5 ounce)
1 bag vanilla sugar or 1 tsp homemade vanilla sugar
2 egg whites, use eggs left at room temperature for ~ a day
130 g sugar
1/2 tsp vinegar (optional)
a sour jam/marmalade like apricot jam, (raspberry marmalade, blackcurrant marmalade)
Mix all the ingredients, roll it out very thin (~3mm) and cut roughly 3 cm (1.2 inch) circles. The dough can be quite sticky, add some flour if needed, and use flour beneath and on top when rolling them out (or a baking sheet).
Make the meringue from the egg whites with the sugar. If you want a successful egg white, start whipping the eggs and only when starts to thicken add slowly the sugar. Whip it well, until you remove the spoon and the peaks can stand up. Place small tops on each piece of cookie, easier if you use a piping (pastry) bag.
Bake them at 175 C (350 F) for 20 min. I suppose 180 works fine as well, take them out couple of minutes earlier.
Glue two of them together with apricot jam, let the jam soften the cookies overnight in a cold place (not the fridge though). Until the cookie softens and they get glued together the two cookies might slide, so watch how you place them on the plate.
Looking at my recipes I think if someone would describe the Hungarian cake-cookie delis it would definitely have one of the following: plum marmalade, apricot jam, sour cherry, walnuts or chestnuts :). Exception is maybe the madártej.