Luxemburgerli

Ingredients for 1 servings:

• 4 egg whites
• 175 g sugar
• 50 g ground almonds
• 1 packet of vanilla sugar
• 1 tbsp, levelled cocoa powder
• 100 g butter
• 50 g powdered sugar
• 2 egg yolks
• 50 g chocolate coating (whole milk)
• 1 lime(s)
• 50 g powdered sugar
• 1 egg white
• Cocoa powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 75 degrees top/bottom heat (no fan/convection). Beat the egg whites until stiff peaks form, gradually adding the sugar and folding in the almonds and vanilla sugar. Divide the dough in half; stir a level tablespoon of cocoa powder into one half. Fill each dough into a piping bag fitted with a perforated nozzle and pipe dots onto a baking sheet lined with baking paper. Place in the oven and let dry for about 2 hours with the oven door slightly ajar. Beat the butter with a hand mixer until fluffy, sift the icing sugar onto the mixture, and stir in along with the egg yolk. Divide the mixture in half. Stir the lime juice and grated zest into one half. Stir the chocolate coating, melted in a double boiler, into the other half. Place a little cream between each two biscuits; use the chocolate cream for the dark biscuits and the lime cream for the light biscuits. Dust the chocolate Luxembourgerli with cocoa powder and cover the lime Luxembourgerli with powdered sugar dissolved in egg white.