Best 2 Luxemburgeli Macaroons Recipes
**Embark on a Culinary Journey to Luxembourg with Delectable Macaroon Recipes**
Indulge in the rich culinary heritage of Luxembourg with our collection of authentic macaroon recipes. These bite-sized treats, known as "Macarons Luxembourgeois," are a beloved symbol of Luxembourg's vibrant food culture. With their delicate meringue shells and flavorful fillings, these macaroons promise an explosion of taste that will tantalize your palate.
Our comprehensive guide features three enticing macaroon recipes, each offering a unique taste experience. The Classic Macaroons embody the traditional charm of Luxembourg's most iconic sweet treat, with their almond-infused meringue shells and velvety ganache filling. For a delightful twist, try the Chocolate Macaroons, where the rich cocoa flavor of the meringue pairs perfectly with a luscious chocolate ganache. And for those who enjoy a fruity indulgence, the Raspberry Macaroons combine a delicate meringue with a vibrant raspberry filling, creating a symphony of flavors.
These recipes are carefully crafted to ensure that every bite is a moment of pure bliss. With step-by-step instructions and detailed ingredient lists, we'll guide you through the process of creating these macaroons, ensuring success even for novice bakers. Whether you're preparing them for a special occasion or simply seeking a sweet treat to brighten your day, these macaroon recipes will surely satisfy your cravings. So, put on your apron, preheat your oven, and embark on a delicious journey to Luxembourg through its iconic macaroons.
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
Provided by shirlgirl
Categories Dessert
Time 2h20m
Yield 22 macaroons, 1-2 serving(s)
Number Of Ingredients 13
Steps:
- 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!
MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
Steps:
- Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
- Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
- Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
- Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
- Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
- Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
- Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
Tips:
- Using a kitchen scale to measure ingredients ensures accuracy and consistency in your macaroons.
- Make sure the egg whites are at room temperature before whipping them. This will help them reach their full potential volume and create stiff peaks.
- When folding the dry ingredients into the meringue, do so gently and carefully. Overmixing can deflate the meringue and result in flat macaroons.
- Pipe the macaroons onto a baking sheet lined with parchment paper. This will prevent them from sticking and make them easy to remove.
- Let the macaroons rest at room temperature for 30 minutes before baking. This will help them develop a skin, which will prevent them from cracking in the oven.
- Bake the macaroons at a low temperature for a long period of time. This will help them dry out and develop their characteristic chewy texture.
- Let the macaroons cool completely before filling them. This will help prevent the filling from seeping out.
Conclusion:
Luxemburger macaroons are a delicious and delicate treat that can be enjoyed by people of all ages. With a little patience and care, you can easily make these macaroons at home. Just be sure to follow the tips above and you'll be sure to have success.
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