Luxemburgerli (also Luxembourger) is a brand name of confectionery made by the Confiserie Sprüngli in Zürich, Switzerland. Essentially a small macaron,
they have a top and bottom sugar-based confection with a center cream
filling. The Luxemburgerli is lighter than a macaron and is about 1 inch
(2.5 cm) in diameter.
Luxemburgerli were invented by the confectioner Camille Studer who brought the recipe to Zürich after creating them in a Luxembourg
confectionery shop (Confiserie Namur) in 1957. There, the recipe was
refined for a confectionery contest. The name Luxemburgerli is derived
from the nickname which a colleague bestowed on Studer, whose family
originated in Luxembourg. The original name, Baiser de Mousse (foam kiss in French), perceived as appropriate for the new creation, was changed to Gebäck des Luxemburgers ("Luxemburger's confection") which became, in Swiss German, Luxemburgerli ("little Luxembourger"). Flavors include: vanilla, chocolate, stracciatella (chocolate chip), caramel, hazelnut, champagne, amaretto, chestnut, mocha, cinnamon, lemon, mandarin, and raspberry. Many flavors are seasonal. The shelf life is three to five days, refrigerated.
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