Luxemburgerli

from Wikipedia, the free encyclopedia
A raspberry luxemburgerli
Golden Champagne Luxemburgerli
Luxemburgerli in a Sprüngli branch in Zurich

Luxemburgerli is the name of a biscuit made by Confiserie Sprüngli in Zurich . A Luxemburgerli has a diameter of about 2.5 cm and is therefore slightly smaller than a macaron .

Sprüngli has Luxemburgerli in different flavors, including vanilla , chocolate , cappuccino , Marron , mandarin , fig , hazelnut , champagne , raspberry , lemon and passion fruit -chocolate. The offer is constantly being supplemented by new or seasonal offers.

ingredients

A Luxemburgerli consists of two bowls of almond flour , beaten egg white with sugar, and a layer of buttercream or ganache between the dough bases . Only natural ingredients without preservatives are used for the production. Raw materials such as butter, cream and eggs come from the Zurich region. Depending on the humidity and filling, the Luxemburgerli lose their airy consistency within two to four days and should therefore be enjoyed quickly.

origin

The Luxemburgerli go back to the Luxembourg confectioner Camille Studer, who brought a recipe from a French confectioner to Zurich in 1957 and refined it there as part of an internal competition under the aegis of Richard Sprüngli . Both in appearance and taste, the pastries are almost identical to the macarons from Ladurée, which have been known in Paris since the beginning of the 20th century .

The term Luxemburgerli goes to the nickname back its inventor, who by his colleagues because of his origin Luxemburgerli was called. The alleged original name Baiser de Mousse (German: foam kiss ) is said to have been slightly embarrassing to customers. From now on, instead of kisses , they ordered the Luxemburgers' pastries or the Luxemburgerli .

literature

  • François mother: Le Luxemburgerli, ou la savoureuse histoire d'une douceur zurichoise qui envoûte les palais. Genève 2002, 36 pp.
  • Erich Breiteneder et al .: Confectionery, patisserie, bakery. 3. Edition. Trauner, Linz 2008, ISBN 978-3-85487-589-5 , p. 245.

Web links

Commons : Luxemburgerli  - collection of images, videos and audio files

Individual evidence

  1. ↑ Gisela Reiners: Colorful confectionery. In: Welt am Sonntag , December 25, 2011.
  2. ↑ According to the Tagblatt der Stadt Zürich from February 20, 2008, a recipe from his parent company, Confiserie Namur, in the 1950s .
      see. Isabella Seemann: Who makes Zurich's finest macarons? ( Memento from September 15, 2015 in the Internet Archive ). In: Tagblatt , October 14, 2009, (PDF file, 116 kB).