Ladure Is an Advantage of the Macaron Parisian

Back in 1930, the pastry chefs at Ladure assembled two macaron cookies into a bit of a sandwich filled with jam or buttercream. The current pastry chef at Ladure is Ujulia Alvarez, one of Mirel's mentors. He decided to reimagine the d'artou sittreur mirengi or lemon meringue tart. Unlike traditional lemon tartlets, his recipe adds candied lemons,. lime and ginger into the surprise of many Parisians. It has no meringue.