HomeRecipesUpcycled Chocolate Macarons by Nicolas Dutertre

Upcycled Chocolate Macarons by Nicolas Dutertre

(This recipe appeared in the Winter 2023 issue of Pastry Arts Magazine)

WholeFruit upcycles 25 percent more of the cacaofruit. In the recipe, I decided to repurpose unused macaron shells to optimize losses. With upcycled macaron shells, you have no waste! For the flavor, I combined bright and fruity notes from the Evocao™ WholeFruit Chocolate ganache with Earl Grey tea jelly. To obtain a very fine macaron shell powder, let the upcycled shells dry completely before processing.

Yield: about 20 servings

Chocolate Macarons

  • 125 g almond flour
  • 125 g confectioners’ sugar
  • 15 g Cacao Barry Extra Brute cocoa powder
  • 100 g fresh egg whites, divided
  • 125 g granulated sugar
  • 30 g water
  1. Mix the almond flour, confectioners’ sugar and cocoa powder into a food processor for 30 seconds.
  1. Paddle 50 g of the egg whites with the dry ingredients until the paste is homogenous.
  1. Begin whipping the remaining 50 g egg whites.
  1. Cook the sugar and water to 246˚F (119°C). Pour the cooked sugar over the partially whip egg whites. Whip and cool to 104˚F (40°C).
  1. Add half of the meringue to the paste and mix well. Add the second part of the meringue. Mix until you obtain a ribbon texture.
  1. Transfer the batter into a piping bag with a 0.4ʺ (10 mm) tip and pipe 2ʺ (5 cm) rounds in staggered rows on Teflon sheets. Bake at 302˚F (150°C) for 11 minutes. 

Macaron Powder

  1. Leave the unused shells from above to dry for 1 hour in the oven at 212˚F (100°C).
  1. Blend the dry macarons in the food processor to obtain a fine powder.

Upcycled Macaron Shells

  • 120 g egg whites
  • 400 g macaron powder (from above)
  1. Mix the raw egg whites and the macarons powder together.
  1. Spread the mixture into 2ʺ (5 cm) diameter stencils. Bake at 338˚F (170°C) for approximately 15 minutes. Cool down before using.

Evocao™ Wholefruit Chocolate Ganache

  • 430 g heavy cream 35%
  • 50 g glucose
  • 20 g unsalted butter
  • 190 g Cacao Barry Evocao™ WholeFruit Chocolate
  1. Boil cream and glucose together. When the mixture reaches 140˚F (60˚C), add the butter and blend until completely melted.
  1. Pour mixture over the chocolate and emulsify. Let the ganache crystallize. (Tip: It’s better to use this ganache at room temperature.)

Earl Grey Tea Jelly

  • 200 g water
  • 50 g lemon juice
  • 15 g dextrose
  • 45 g granulated sugar
  • 30 g cornstarch
  • 15 g Earl Grey tea leaves
  1. Heat the water, lemon juice and dextrose. Add the tea and let infuse for 4 minutes.
  1. Strain the infusion and reweigh to the initial weight (250 g). Add the sugar and cornstarch and cook until thickened.
  1. Pour into a (4 cm) diameter half sphere mold (14 g each). Freeze and unmold before using.


  • Cocoa pod decoration 
  1. Pipe a little ganache in the center of the shell. Stick the Earl Grey jelly insert onto the chocolate ganache.
  1. Pipe 14 g of chocolate ganache onto the Earl Grey Jelly.
  1. Seal and place a cocoa pod decoration on top.
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