Spruengli's miniature macarons, sandwiched with cream filling: about half the size of a Parisian macaron, lighter, less sweet. Eat within 48 hours of buying.

The Luxemburgerli was introduced at Spruengli in the 1950s by Camille Studer, a young pastry chef from Luxembourg who brought a light filled-macaron recipe from his homeland; the name is the Swiss diminutive for 'little Luxembourger'. Spruengli still does not sell them outside Switzerland; the cream filling is too perishable to ship. The current range rotates seasonally: vanilla, chocolate, raspberry, salted caramel, champagne, plus limited collaborations.

2 editor picks for Luxemburgerli in Zurich, ranked by editorial score. All Zurich signature dishes · Luxemburgerli across every city.