Luxemburgerli with Raspberry, Chocolate, and Coffee Flavors

Ingredients

• 120 g peeled almonds
• 2 egg whites
• 1 tsp lemon juice
• 150 g powdered sugar
• raspberry syrup
• coffee liqueur
• brown sugar (for dusting)
• 80 g dark chocolate couverture
• 40 ml whipping cream
• 10 g butter
• 150 g white chocolate
• 60 ml whipping cream
• 0.5 tsp instant coffee powder
• 0.5 tsp raspberry syrup

Instructions

1. 1.

   Preheat the oven to 120°C fan. Line a baking tray with parchment paper.

2. 2.

   Grind the almonds very finely in a blender. Whisk the egg whites with lemon juice until stiff, gradually adding powdered sugar. Continue whisking until a firm, glossy batter forms, then gently fold in the almonds.

3. 3.

   Divide the batter into thirds; tint one part lightly pink with raspberry syrup and another lightly brown with coffee liqueur. Spoon each mixture into a piping bag fitted with a large round tip. Pipe 3–4 cm diameter meringue dots onto the tray. Dust the coffee macaroons with brown sugar. Bake for about 45 minutes, leaving the oven door slightly ajar. Remove and cool.

4. 4.

   For the chocolate filling, chop the couverture into small pieces and melt gently over a double boiler. Whip the cream until creamy. Beat the butter in small chunks with a whisk into the melted chocolate. Once cooled, fold in the whipped cream. Pipe half of the white macaroons with this filling and assemble with the remaining white macaroons.

5. 5.

   For the other two fillings, chop the white chocolate and divide it between two bowls. Heat half the cream with coffee powder and syrup separately, then stir into the chocolate until glossy. Pipe each onto the coffee and raspberry macaroons and combine.