Luxemburgerli

Luxemburgerli is the name of a small pastry Zurich Confiserie Sprüngli. A Luxemburgerli has a diameter of about 2.5 cm, which is slightly smaller than a macaroon.

Sprüngli offers Luxemburgerli in different flavors, including Vanilla, Chocolate, Cappuccino, Marron, mandarin, fig, hazelnut, champagne, raspberry, lemon and passion fruit Chocolate. The offer is constantly updated with new or seasonal offers.

Composition

A Luxemburgerli consists of two pastry shells from almond flour, beaten egg whites with sugar, between the dough bases is a layer of butter cream or ganache. For the production of natural ingredients with no preservatives are used exclusively. Commodities such as butter, cream and eggs come from the region of Zurich.

Origin

The Luxemburgerli invented the Luxembourg confectioner Camille Studer, who brought a recipe from a French confectioner in 1957 to Zurich and refined it there as part of an internal competition under the supervision of Richard Sprüngli. The pastry has both externally as well as taste a great similarity to the known in Paris since the beginning of the 20th century Macarons from the house Ladurée. Since the Luxemburgerli can lose their airy consistency quickly depending on humidity and filling, they should be enjoyed quickly.

The term Luxemburgerli goes back to the nickname of its inventor, who was called by his peers because of his origin Luxemburgerli. The alleged original name Baiser de Mousse (French: marshmallow ), however, to have been slightly embarrassing the customers. Instead of kisses from now on they ordered the pastries of the Luxembourger or even the Luxemburgerli.