Luxemburgeli Macaroons
Delight your taste buds with Luxemburgeli Macaroons, a Swiss-inspired take on the classic French macaron that’s both elegant and indulgent. These delicate almond flour cookies boast a perfectly crisp shell with a chewy, airy interior, all sandwiched around a luscious buttercream filling infused with your choice of flavors like raspberry, chocolate, or lemon. The preparation process involves whipping egg whites to stiff, glossy peaks and mastering the art of folding for a smooth, "lava-like" batter, ensuring show-stopping results every time. Achieve iconic “feet” on these bite-sized treats, and let the flavors intensify with an overnight rest in the refrigerator. Perfect for special occasions or as a sweet, colorful indulgence, Luxemburgeli Macaroons are a must-try for any dessert enthusiast.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 150 grams Powdered sugar
- 4 large Egg whites (room temperature)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 4 drops Food coloring (optional)
- 100 grams Butter (for filling)
- 75 grams Powdered sugar (for filling)
- 2 tablespoons Heavy cream
- 1 teaspoon Flavoring extract (e.g., raspberry, chocolate, lemon)
Instructions
Preheat the oven to 150°C (300°F) and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar. Pulse several times to fully blend and aerate the mixture, then sift into a bowl to remove any clumps.
In another bowl, whisk the egg whites using a hand or stand mixer on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time, and continue whisking until stiff, glossy peaks form.
Add the vanilla extract and food coloring (if using) to the meringue, and gently fold until combined.
Gradually fold the almond flour mixture into the meringue, being careful not to deflate it. Use a spatula to scrape and fold until the batter is smooth and has a 'lava-like' consistency. To test, the batter should flow in thick ribbons and settle back into the bowl within 10 seconds.
Transfer the batter into a piping bag fitted with a round tip. Pipe small, 1-inch circles onto the prepared baking sheets, spacing them at least 1 inch apart.
Tap the baking sheets firmly on a hard surface several times to release any trapped air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface and they don't stick to your finger when gently touched.
Bake in the preheated oven for 12-15 minutes, rotating the trays halfway through. The macarons are done when they have risen 'feet' and do not stick to the parchment when gently lifted.
Cool completely on the baking sheets before carefully peeling them off the parchment paper.
To prepare the filling, beat the butter until light and fluffy. Gradually add the powdered sugar and beat until smooth. Add the heavy cream and desired flavoring extract, and mix until combined.
Transfer the filling to a piping bag and pipe a dollop onto the flat side of half the macarons. Sandwich with the remaining macarons, pressing gently to spread the filling evenly.
Refrigerate the finished Luxemburgeli Macaroons for at least 24 hours before serving to let the flavors meld. Bring to room temperature before enjoying.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 228.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 353 mg | 27% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
