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    You are in: Home / Recipes / Luxemburgeli (Macaroons ) Recipe
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    Luxemburgeli (Macaroons )

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    shirlgirl's Note:

    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.

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    Serves: 1-2



    Units: US | Metric

    • 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)


    1. 1
      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.
    2. 2
      Fold in the almonds and the vanilla sugar gently.
    3. 3
      Place half of this mixture into another medium sized bowl.
    4. 4
      To the one half , fold in the cocoa powder .
    5. 5
      Fill the mixture into a piping bag, and pipe 2 inch rounds onto baking paper lined cookie sheets.
    6. 6
      Flatten the twirl on top of the macaroon for the botom of macaroon ,and leave the twirl on for the tops when sandwiching together.
    7. 7
      Bake at 75 centigrades for two hours on the top shelf of the oven (no fan oven ) with oven door very slightly open.
    8. 8
      Remove when dry, cool and fill with cream frosting.
    9. 9
    10. 10
      Beat the softened butter and icing sugar creamy.
    11. 11
      Add the egg yolks and vanilla sugar, mixing well.
    12. 12
      Halve the frosting and to one half add the melted chocolate, and to the outher half the juice and zest of 1lime mixing well.
    13. 13
      Can glaze top of macaroon with egg white and powder sugar .
    14. 14
      Fill the frosting on each side of the macaroon and sandwich together,then chill to firm up the frosting.
    15. 15
      Use your imagination when decorating tops of macaroon.
    16. 16
      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!

    Ratings & Reviews:

    • on December 29, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Luxemburgeli (Macaroons )

    Serving Size: 1 (397 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2888.3
    Calories from Fat 1310
    Total Fat 145.6 g
    Saturated Fat 75.1 g
    Cholesterol 591.3 mg
    Sodium 824.8 mg
    Total Carbohydrate 398.6 g
    Dietary Fiber 19.2 g
    Sugars 361.8 g
    Protein 39.7 g

    The following items or measurements are not included:

    vanilla sugar

    vanilla sugar

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