Luxemburgerli

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Luxemburgerli

Luxemburgerli (also Luxembourger) is the name of a type of confectionery made most famously by the Confiserie Sprüngli in Zürich, Switzerland (they are Sprüngli's top seller). Similar to a small French macaron, they consist of a sugar-based cookie top and bottom with a rich cream filling in the center; unlike the macaron, the Luxemburgerli is lighter and more airy in consistency. Each cookie is about 1 inch (2.5 cm) in diameter.

[edit] Flavors

Flavors include: Vanilla, Chocolate, Stracciatella (chocolate chip), Caramel, Hazelnut, Champagne, Amaretto, Chestnut, Mocha, Cinnamon, Lemon, Mandarin, and Raspberry. Some of the fruit flavors are available only seasonally. The shelf life of Luxemburgerli is limited to 3-5 days, and they must be refrigerated.

Assorted Luxeumburgerli shown in a window at a Sprungli shop in Zurich.

[edit] Invention

Luxemburgerli were invented by the confectioner Camille Studer who brought the recipe to Zürich after originally creating them in a Luxembourgish sugar bakery (Confiserie Namur) in 1957. There, the recipe was refined for a confectionery contest. The name Luxemburgerli derives from the nickname which a colleague bestowed on Studer whose family originated in Luxembourg. The original name, Baiser de Mousse (foam kiss in French), not being felt appropriate for the new creation, it was changed to Gebäck des Luxemburgers ("the Luxemburger's cookie") which became, in Swiss German dialect, Luxemburgerli ("little Luxembourger"). Interestingly, Luxemburgerli are not known in Luxembourg itself.

[edit] Availability

Luxemburgerli are available from the Sprüngli confectioner (in Zürich), either directly in their shop or shipped in pre-made packages of different sizes with assorted flavors.

An American maker is L. A. Burdick.