I first tried them abroad when my Swiss girlfriend, now wife, brought me a box when she came to visit on holiday. Really delicious. Now that I'm here, I can have them freshly made and they are brilliant. If you've yet to try them, I strongly advise that you do.
I know I can just go and buy them at the local Sprüngli but was wondering if anyone had a clue as to how they're made? Plus they can be a little pricey. Is it some sort of a meringue.
Still, to do them yourself, here is a recipe in German - remember, not Sprüngli's originial.
Edit: There is even a post in the English Wiki about Luxemburgerli! Read it here .
28/10/2006
http://picasaweb.google.com/lh/photo...eat=directlink
NOTE: This is NOT guaranteed to be THE recipe,but it's well worth a try,I worked on it as I went along making them.
Recipe for “Luxemburgerli” (light and dark)
Mise en place:
Pre-heat oven to 80C°/F°175
Line baking sheets with baking parchment
Prepare piping bag with normal round nozzle
Ingredients:
4 Egg Whites
175 g Sugar
50 g peeled, ground Almonds
1 pckt Vanilla sugar
1 level tbsp. Cocoa powder,for the dark ones
Filling:
100 g Butter
50 g Icing sugar
2 Egg yolks
50 g dark couverture or dark chocolate molten in a bain-marie
Juice and zest of half a lime
Beat the egg whites stiff and add slowly the sugar until you get a glossy white foam.
Then carefully fold in the ground almonds and the vanilla sugar with a spatula.
Put half the mixture into piping bag; squirt little dollops of it on baking sheet and then quick-in-the-oven with the sheet.
Add cocoa powder to remaining half, also squirt little dollops on baking sheet and put in oven immediately.
Note: I didn’t clean the piping bag between mixtures and ended up with some swirly brown/white ones, looked quite nice actually.
Let dry for two hours in the pre-heated oven, and to allow the steam to get off, place a wooden spoon in the oven door.
Butter cream:
Whisk butter creamy, add icing sugar and add the egg yolks, keep on whisking until you get a nice creamy consistence.
Then halve the cream, add couverture or molten chocolate to one part and fill the white ones with this mixture (optional use piping bag)
Add juice and zest of half a lime to the other part of butter cream and fill the dark ones with it. (Optional use piping bag)
To get more similarity with the ‘real Mc Coy’ only make a white basic meringue mix and colour with food colouring.
Make PLAIN butter cream (butter, egg, sugar) add flavor the butter cream to your liking, for example,
- Orange food colour meringues = add pureed papayas or apricots
- Light Brown = add instant coffee powder
- Yellow =add lemon juice and zest
- Red =strawberry, raspberry, redcurrants
Use your imagination of what colour could work well together with which flavour, and experiment.
©syuv 06
I used the term 'Luxemburgerli' loosely ,to describe these yummy things, I have no clue if they are © or TM.This recipe is a variation of a german recipe I found online and when trying it out myself, I have not only translated it,but altered some little this and that’s .So I allow myself to put at least my © to it :-D
First, at a relative reasonable price... the VollenWeider http://www.vollenweiderchocolatier.ch/
It at the Opernhaus tram stop near Stadelhofen
and the newer, more expensive (like 2.50/macaroon--it's insane)... La Duree. I think they are even more expensive than in Paris. http://www.laduree.fr/index_en.htm
It's across from the St. Annahof Coop ---17 Kuttelgasse. These are so close to heaven... Especially Caramel with Fleur du Sel and Citrone! But the price makes me really appreciate Sprungli even more!
How can one be addicted to so many lovely things!!!!