Luxemburgeli (Macaroons )

  1. In a medium size deep bowl beat the 4 egg white slightly, . then gradually add sugar while beating on high speed to a stiff and white cream.
  2. Fold in the almonds and the vanilla sugar gently.
  3. Place half of this mixture into another medium sized bowl.
  4. To the one half , fold in the cocoa powder .
  5. Fill the mixture into a piping bag, and pipe 2 inch rounds onto baking paper lined cookie sheets.
  6. Flatten the twirl on top of the macaroon for the botom of macaroon ,and leave the twirl on for the tops when sandwiching together.
  7. Bake at 75 centigrades for two hours on the top shelf of the oven (no fan oven ) with oven door very slightly open.
  8. Remove when dry, cool and fill with cream frosting.
  9. Frosting.
  10. Beat the softened butter and icing sugar creamy.
  11. Add the egg yolks and vanilla sugar, mixing well.
  12. Halve the frosting and to one half add the melted chocolate, and to the outher half the juice and zest of 1lime mixing well.
  13. Can glaze top of macaroon with egg white and powder sugar .
  14. Fill the frosting on each side of the macaroon and sandwich together,then chill to firm up the frosting.
  15. Use your imagination when decorating tops of macaroon.
  16. Color and flavour the cream filling to your fancy eg. raspberry coulis and the juice of, to color the macaroon , strong espresso, caramel topping , almond extract , coconut extract , juice of amarena cheeries , etc. or any food colorings and flavourings you fancy." Luxembugers " keep' s two days in refridgerator Enjoy!

egg whites, sugar, ground almonds, vanilla sugar, cocoa powder, frosting, butter, powdered sugar, egg yolks, vanilla sugar, chocolate, lime, food coloring

Taken from www.food.com/recipe/luxemburgeli-macaroons-402551 (may not work)

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