At Home with Change Please x BKRY
BKRY, a Reading-based bakery and Change Please have joined forces to create the most delicious recipes you have ever tried. Mixing Jo’s (founder of BKRY) baking expertise and the delicious coffee from Change Please we present to you the ‘at home series.’ Designed to help you enjoy the small things during these unprecedented times. Baking creates an escape from the strange reality we are all living in and we hope that this new series can bring some joy as well as some delicious creations!
Drinking coffee is brilliant, but how about baking with coffee? The ‘at home series’ has been created to demonstrate how you can bake delicious coffee treats from your home, all you need is some Change Please coffee, recipes from BKRY and you are good to go!
Today’s blog post features indulgent coffee macarons. Delicately crispy & extremely addictive, this recipe is the perfect coffee treat to serve to your loved ones or just to keep to yourself – we won’t tell if you don’t! This recipe allows you to create 8-10 macarons, the perfect number of macarons to show off at a 6-person get-together – ideal given the current circumstances! However, if you want to make more, simply double the recipe.
To achieve the ultimate dreamy coffee macaron, we have used our ‘Ethiopia Single Origin’, an elegant Coffee with subtle floral notes, gentle citrus acidity and a crisp finish. Available to purchase here: https://changeplease.org/collections
31g Egg White (Aired for 24 hours)
40 Caster Sugar
40g Icing Sugar
40g Ground Almonds
Caramel/ brown food colouring
Pinch of salt
Coffee White Chocolate Ganache
100g White Chocolate (I use Callebaut W2)
50g Double Cream
1-2 tbsp Strong Coffee
- Start by making the coffee white chocolate ganache. Put chocolate and double cream in a bowl and heat in the microwave until the cream is steaming hot. Mix to form a thick ganache. Add in the desired amount of coffee for your taste. Refrigerate but stir every 20 minutes to maintain a smooth consistency.
- To make the macaron shells, sieve your icing sugar and ground almonds together in a bowl and stir so combined. In a clean, dry metal bowl add egg whites with a pinch of salt. Whisk the egg whites until frothy and no liquid egg white can be seen and rain in half the caster sugar. Turn the speed to high and gradually add in the remaining half of sugar beating egg whites until medium peak. Once combined mix in food colouring.
- Now fold half the icing sugar and ground almond mix into the egg mixture. Add the remaining half and fold in ensuring not to overwork. Now you need to beat out some air- so beat your hand back and forth in the bowl using a spatula counting 4 times. Use the spatula to clean the edge of the bowl and bring together. Then repeat beating 4 times until you can make a figure of 8 as it drops from the spatula (this is a technique that requires some practice you don’t want it to be too runny or too thick).
- Put the mixture in a piping bag and snip the end. Squeeze the mixture in an upright position into equal amounts on a macaron or silicone mat. Leave for 30 minutes to create a film on top.
- Bake the macaron shells at 140C for 16 minutes (until the shells no longer wobble when touched). Remove from the oven and allow to cool on their trays. They should fall off the mat when cool but if not use a pallet knife to ease them off. Pair up the shells in size and then pipe in a small amount of coffee ganache in the centre. Lastly, sandwich the shells and refrigerate until you want to serve.