Luxemburgeli (Macaroons )

"I hope you all enjoy these delicious macaroons, those expensive little round things you get at a famous confiserie in Zurich called Luxemburgerli. I have experimented a few times till I got it right, and now would like to share with all Zaarians.http://www.recipezaar.com/help/viewmini?iid=44"
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs 20mins
Ingredients:
13
Yields:
22 macaroons
Serves:
1-2
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ingredients

  • 4 egg whites
  • 1 cup sugar
  • 50 g ground almonds
  • 2 teaspoons vanilla sugar
  • 1 tablespoon cocoa powder
  • for the frosting
  • 100 g butter (softened )
  • 50 g powdered sugar (sifted)
  • 2 egg yolks
  • 1 teaspoon vanilla sugar
  • 50 g melted chocolate
  • 1 lime, juice of and zest
  • food coloring, and flavourings of your choice (optional)
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directions

  • In a medium size deep bowl beat the 4 egg white slightly, . then gradually add sugar while beating on high speed to a stiff and white cream.
  • Fold in the almonds and the vanilla sugar gently.
  • Place half of this mixture into another medium sized bowl.
  • To the one half , fold in the cocoa powder .
  • Fill the mixture into a piping bag, and pipe 2 inch rounds onto baking paper lined cookie sheets.
  • Flatten the twirl on top of the macaroon for the botom of macaroon ,and leave the twirl on for the tops when sandwiching together.
  • Bake at 75 centigrades for two hours on the top shelf of the oven (no fan oven ) with oven door very slightly open.
  • Remove when dry, cool and fill with cream frosting.
  • Frosting.
  • Beat the softened butter and icing sugar creamy.
  • Add the egg yolks and vanilla sugar, mixing well.
  • Halve the frosting and to one half add the melted chocolate, and to the outher half the juice and zest of 1lime mixing well.
  • Can glaze top of macaroon with egg white and powder sugar .
  • Fill the frosting on each side of the macaroon and sandwich together,then chill to firm up the frosting.
  • Use your imagination when decorating tops of macaroon.
  • Color and flavour the cream filling to your fancy eg. raspberry coulis and the juice of, to color the macaroon , strong espresso, caramel topping , almond extract , coconut extract , juice of amarena cheeries , etc. or any food colorings and flavourings you fancy." Luxembugers " keep' s two days in refridgerator Enjoy!

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Reviews

  1. They require some effort to make but are worth your trouble. I've made mine with powdered sugar and less by a quarter. They're so pretty too! Thanks, Shirlgirl. P.S. I was too lazy to make the filling this way and didn't want to use raw egg yolk, so I used a simple ganache recipe. Heated some cream and melted some chocolate in it (white or dark will do); whipped it up and refrigerated till almost firm. Applied it only when eating. I made the mistake of placing several in a buttered nonstick madeleine pan - they stuck like crazy. Baking paper works better even though the bottom centre still stuck a bit.
     
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