Several years ago, when I heard the word “macaroon,” I thought of somewhat heavy, chewy, coconut-laden cookies. And as I became familiar with those featured at Italian-American bakeries, I also included the almond-based cookies sometimes studded with pine nuts. Then along came the French with their macarons, sandwich cookies of rich and flavorful filling supporting meringue tops and bottoms. The flavors were as varied as the colors. The ones I tried in Paris at Pierre Hermé and Ladurée remain happily in memory. Here, three pyramids of jewel-like macarons in the window of Zürich’s famous Sprüngli, along with little indications of their flavors -- coffee, raspberry, vanilla.
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