Luxemburgeli (Macaroons )

Recipe by shirlgirl
READY IN: 2hrs 20mins


  • 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)


  • 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!