Luxemburgeli Macaroons Recipes

Steps:

• Cookies:.
• Combine confectioner's sugar and almond flour in a food processor. Pulse until blended and finely ground.
• Line 2 large baking sheets with parchment paper. Preheat oven to 350 degrees F.
• Whip egg whites and salt in a stand mixer on medium high speed until frothy. Gradually beat in granulated sugar, 1 T. at a time, until stiff peaks form, about 2 minutes.
• Fold 1/3 of the confectioner's sugar mixture into the egg whites. Fold in remaining confectioner's sugar mixture and food coloring. Transfer to a large piping bag (do not overfill the bag, use part of the batter at a time) and snip off a 1/2 inch opening.
• Pipe batter in 1 1/4 inch circles onto parchment paper. Let stand at room temperature for 15-20 minutes.
• Bake cookies, one sheet at a time, for 15 minutes. Cool completely on paper on wire racks.
• Ganache:.
• Place chopped chocolate in a small bowl.
• In a small saucepan, heat cream just until steaming. Pour over chocolate and stir until smooth.
• Refrigerate until good spreading consistency.
• Filling:.
• Beat butter until smooth. Add confectioner's sugar and salt, beat on low speed until blended. Add heavy cream and beat until good spreading consistency.
• Divide in half, tint half with gel food coloring.
• Carefully remove cookies from parchment. Spread ganache or plain or tinted filling onto flat side of cookie. Sandwich with another cookie. Repeat with all cookies.

Steps:

• 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.
• Fold in the almonds and the vanilla sugar gently.
• Place half of this mixture into another medium sized bowl.
• To the one half , fold in the cocoa powder .
• Fill the mixture into a piping bag, and pipe 2 inch rounds onto baking paper lined cookie sheets.
• Flatten the twirl on top of the macaroon for the botom of macaroon ,and leave the twirl on for the tops when sandwiching together.
• Bake at 75 centigrades for two hours on the top shelf of the oven (no fan oven ) with oven door very slightly open.
• Remove when dry, cool and fill with cream frosting.
• Frosting.
• Beat the softened butter and icing sugar creamy.
• Add the egg yolks and vanilla sugar, mixing well.
• Halve the frosting and to one half add the melted chocolate, and to the outher half the juice and zest of 1lime mixing well.
• Can glaze top of macaroon with egg white and powder sugar .
• Fill the frosting on each side of the macaroon and sandwich together,then chill to firm up the frosting.
• Use your imagination when decorating tops of macaroon.
• 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!