John Myers
Luxemburgerli – Macarons – in Four Flavors
The perfect luxemburgerli – macarons – in four flavors recipe with a picture and simple step-by-step instructions.
- 4 Protein
- 175 g Sugar
- 1 pinch Salt
- 1 Vanilla sugar
- 50 g Almonds
- 1 Eßl. Cocoa powder
- Food color in red, green and yellow
- 150 g Butter
- 50 g Powdered sugar
- 2 Egg yolk
- 50 g Dark chocolate
- 50 g Dark chocolate with raspberries
- 2 Teaspoon. Lemon Curd or alternatively 1 teaspoon. Lemon peel
- 50 g White chocolate
- 20 g Pistachios
- 1 Sachets Christmas spice Dr. Oetker
- Beat the egg whites with the pinch of salt until they are very stiff and gradually pour in the sugar and vanilla sugar. Fold in the almonds. Divide 1 x cocoa and 1/2 teaspoon into four portions. Stir in Christmas spices. Color the other three parts with food coloring.
- Lay out the trays – and sprinkle about 2-5 cm large dots on the baking paper. The macaroons at 75 degrees – with the wooden spoon inserted – approx. Let dry for 2 hours.
- Beat 3,100 grams of butter with 50 grams of powdered sugar and the two egg yolks to a mass. Divide the cream into 4 portions. For the first part, the 50 dark chocolate with Dr. Add Oetker Christmas spice. Add the melted raspberry chocolate to the second (raspberry pulp also works). Add 2 teaspoons of lemon curd to the third part. To the third part, add 20 g of hooked pistachios and a teaspoon of almond syrup (Monin) of melted white chocolate. Fill in a pointed bag and chill a little.
- Take the macaroons out of the oven – let them cool down well and pour the cream onto half of each and cover with the second half. Keep tightly closed in a tin can in a cool place and eat within the next 7 days – if you survive by then!
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