How to Make Luxemburgerli: A Delicious Swiss Meringue-Based Treat
Luxemburgerli, a delicate and delightful Swiss dessert, is a popular treat known for its light and airy texture. Originating in Switzerland, this meringue-based sweet resembles macarons but with a softer and lighter bite. Whether you’re planning to serve these delicious bites for a special occasion or simply craving a sweet snack, this recipe will guide you step by step to perfection. Follow along to learn how to make Luxemburgerli and impress your guests with these beautifully crafted confections.
Ingredients for Luxemburgerli
Before you get started, gather the following ingredients:
- For the Macaron Shell:
- 200g powdered sugar
- 110g egg whites (about 3 eggs)
- 110g almond flour
- 70g granulated sugar
- Pinch of salt
- 1 tsp vanilla extract (optional)
- For the Filling (Buttercream):
- 100g unsalted butter, softened
- 200g powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk or cream
- A pinch of salt
- Optional: A few drops of food coloring to match your preferred flavor (for example, raspberry, chocolate, or pistachio)
Make Luxemburgerli
Preparing the Macaron Shells
Start by preparing your macaron shells, as they need to cool before assembly.
Sift the Dry Ingredients
Sift the powdered sugar and Luxemburgerli Recipealmond flour together into a bowl to ensure there are no lumps. This creates a smooth batter and helps the shells rise evenly.
Whip the Egg Whites
In a separate bowl, whisk the egg whites and a pinch of salt until they form soft peaks. Gradually add the granulated sugar and continue whisking until stiff peaks form. You should be able to hold the bowl upside down without the egg whites falling out.
Combine the Wet and Dry Ingredients
Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Use a spatula to gently mix, ensuring the batter flows smoothly but isn’t too runny. This process is key to getting the perfect texture for your Luxemburgerli.
Pipe the Shells
Transfer the batter into a piping bag with a round tip. Pipe small, even circles about 3-4 cm in diameter onto a baking sheet lined with parchment paper. Make sure to leave space between the circles as they will spread slightly during baking.
Rest the Shells
Let the piped macarons rest for 30 minutes to 1 hour at room temperature. This step is crucial as it allows the shells to form a thin skin that helps them bake perfectly.
Bake the Macaron Shells
Preheat your oven to 150°C (300°F). Bake the shells for 12-15 minutes, or until they easily peel off the parchment paper. Allow the shells to cool completely on the baking sheet.
Preparing the Buttercream Filling
- Beat the Butter:
In a mixing bowl, beat the softened butter until it becomes creamy and light. This should take around 2-3 minutes. - Add Powdered Sugar:
Gradually add powdered sugar and beat until smooth. This creates a thick, fluffy buttercream. - Add Milk and Flavoring:
Add the vanilla extract, milk or cream, and a pinch of salt to the buttercream. Mix until fully incorporated and smooth. If you’d like, you can also add food coloring to your buttercream to give it a fun, vibrant color.
Assembling the Luxemburgerli
Pair the Shells
Once the macaron shells have cooled, pair them up by size. This ensures that each sandwich will have uniform halves.
Fill with Buttercream
Pipe a small amount of the buttercream onto the flat side of one macaron shell, then sandwich it with the other shell. Gently press together to secure the filling inside.
Chill the Luxemburgerli
Place your assembled Luxemburgerli in the fridge for at least 24 hours to allow the flavors to meld together. This step improves the texture and enhances the taste.
Tips for the Perfect Luxemburgerli
- Macaron Troubleshooting: If your macarons don’t come out perfectly, don’t worry. They may be cracked due to overmixing, undermixing, or not resting enough before baking. Practice makes perfect.
- Flavors: Try different fillings, such as chocolate ganache, raspberry jam, or pistachio cream, to create your own unique versions of Luxemburgerli.
- Coloring: Experiment with natural food coloring made from fruits or vegetables like matcha powder for green or beetroot powder for pink.
FAQs
1. What’s the difference between Luxemburgerli and macarons?
Luxemburgerli is a Swiss version of the macaron but is often smaller, with a more delicate texture and a lighter filling. It’s typically less sweet compared to the traditional French macaron.
2. How long do Luxemburgerli last?
These Swiss treats will last for up to 4-5 days when stored in an airtight container at room temperature. For longer shelf life, refrigerate them.
3. Can I freeze Luxemburgerli?
Yes, you can freeze the macarons before assembling them. Simply place the shells in an airtight container or freezer bag for up to 2 months.
4. How do I know when my macarons are ready to bake?
Once the macarons have formed a skin during the resting period, they should not stick to your finger when gently touched. This is the right time to bake.
