Rue Lunaret in Montpellier, Richard Moquet brings the cracked macaron back within reach of taste buds

Richard Moquet et son salarié, Serge Cekanowski remettent le biscuit traditionnel en tête de gondole. Midi Libre – CODO

Le pâtissier a récemment décidé de relancer ce biscuit plus que bicentenaire en vitrine. Un juste retour des choses pour cet ancêtre du macaron fourré contemporain. On vous raconte !

200% Deposit Bonus up to €3,000 180% First Deposit Bonus up to $20,000

Usually, what do we say about old recipes ? How they work! Richard Moquet, the pastry chef on rue Lunaret (Rêves et Tentations) is the embodiment of this with the return of the cracked macaron behind his window. Proof: “I learned to make them fifty years ago and it's been forty years since I last made them. We always made them the old-fashioned way, baking them on baking trays covered with newspaper, which is strictly forbidden today! Back then, we collected the crumbs from the croissants in a big cake tin. Once full, we sieved them and added them to the recipe. We didn't waste anything…”, he says mischievously while leafing through an outdated school notebook, his personal pastry bible.

A fan of deliciously old-fashioned pastries (he brought the iconic Sarah from Montpellier back into fashion last year, Editor's note), he decided to put the original macaron (late 17th, early 14th century) back at the forefront. Let there be two shells between which no topping whatsoever has its place here.

“The goal is for the macarons
to remain soft, without a rusk effect”

That day, on the bench of his suave laboratory, the man of art announces: “We're going to make 1.7 kg of mac!” That is, fifty percent almond powder and the same amount of icing sugar, added to egg whites whipped in two different ways, an ingredient kept secret in addition.

Because once out of the oven, “the goal is for the macarons to remain soft, without a rusk effect”, continues the pastry chef. A good twenty minutes of cooking later, in fact, these macarons would (almost) make marshmallow seem like a denture killer. As for the flavors… They act on tasters like a delicious time machine. It is difficult, then, to find a more effective antidepressant available without a prescription.

And at a bargain price of one euro, here is a happy dosage that is as affordable as it is adaptable to this epicurean and incurable biscuit pathology.

I subscribe to read the rest