Ingredients for Luxemburgeli Macaroons
- 3 large egg whites
- Sugar
- Ground Almonds
- Vanilla Sugar
- Cocoa Powder
- Frosting
- Butter
- 1 1/2 cups powdered sugar
- Egg Yolks
- Chocolate
- Lime
- Food Coloring
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How to Make Luxemburgeli Macaroons
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, powdered sugar, and salt. Sift the mixture to remove any lumps. Set aside.
- In a separate bowl, whip the egg whites with an electric mixer until soft peaks form.
- Gradually add the granulated sugar to the egg whites, continuing to whip until stiff, glossy peaks form.
- Gently fold the dry ingredients into the meringue in three additions, being careful not to deflate the mixture. Use a spatula and fold from the bottom, rotating the bowl.
- Transfer the batter into a piping bag fitted with a round tip. Pipe 1-inch diameter circles onto the prepared baking sheets, leaving about 1 inch between each macaron.
- Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Bake for 12-15 minutes, or until the macarons are firm to the touch and easily peel off the parchment paper.
- Let the macarons cool completely on the baking sheets before carefully peeling them off.
- Prepare your favorite buttercream filling (recipe not included, but many options exist online!).
- Pair macarons with their corresponding filling and enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
1447g
Fat
375g
Carbs
132g
