How do I do it? I’m asked this often. I work, I cook, I “try to” clean, I have four kids and a wonderful husband. I try. And I’m pretty sure I get my strength from the Lord. With Mother’s Day around the corner it’s time we show all of our mothers how much we appreciate how hard they try and no longer question how they do it, but know that they just do.
I got an early Mother’s Day gift this year. UncommonGoods has given me a special treat. They have so many knick knacks and handmade goodies, specialty carved cutting boards, kitchen utensils, unique decorations and just about anything uncommon. One thing that caught my eye on their website is a macaron kit and tea stick, because my kids, for some reason or another, came across a picture of a macaron online months ago, and they have been bugging me to make them ever since.
And who doesn’t love an afternoon tea for Mother’s Day?!
There really is no better place to look for a unique gift for Mother’s Day than from UncommonGoods. Founded in Brooklyn, New York over 15 years ago, UncommonGoods strives to promote earthly goods, recycled and upcycled material based products, that showcase artists’ and designers’ true unique talents. The company also supports a few Non Profit groups, including American Rainforests and Women for Women International.
I have never tried a macaron in my life until I made these and I’m pretty sure I got close, because after I let them sit and “mature” for the recommended minimum 24 hours, these were the chewiest most decadently delightful cookies I have ever tasted in my life. But don’t let them mature past 5 days. Seriously, do you honestly think they will last that long in your house?
They literally melted in my mouth-one minute a crispy nutty meringue shell and the next day a soft and chewy tender cream filled cookie with a flaky outer layer. These truly are worth the time they took to make with this cool kit from UncommonGoods. What a great way to make the process easy breezy! And to help me show my kids “how I do it”. I tried to make macarons, and I succeeded!
I found a recipe here on Martha Stewart’s site, but of course I could’ve followed the directions from the package and the macaron kit. Mind you, I did add rosewater to my macarons and tea leaves to my buttercream filling as the booklet suggested, and I baked these low and slow. I found many tips online that recommended it this way. My macarons didn’t quite get large enough “feet” but it was a bit rainy when I made these and baking doesn’t stop in my house just because the weather changes.
2 egg whites
pinch cream of tartar
1/4 cup super fine sugar
4 drops rosewater or 1 vanilla bean (optional)
1 swirl pink food color gel (optional)
3/4 cup almond flour
1 cup powdered sugar
1 cup buttercream filling
1/2 tsp crushed tea leaves (optional)
1 swirl pastel green food color gel (optional)
To make these macarons preheat your oven to 300°F. Separate your eggs with an egg separator and set the yolks aside for creamy custard if you’d like. Beat the egg whites in a stand mixer until foamy about two minutes.
Add a pinch of cream of tartar and continue beating the egg whites on medium high speed until soft peaks form, about four minutes. Add a quarter cup of superfine sugar (I just processed mine in the food processor).
Beat the egg whites and sugar until stiff peaks form, about another four minutes. The egg whites are done when they clump inside the beater. At this point you can add the rosewater, optional or the scrapings of a vanilla bean, and some gel food coloring of your choice.
While the eggs are whisking, process 3/4 cup almond flour and 1 cup powdered sugar in a food processor and pulse until blended. Sift through a wire mesh strainer if desired.
Dump the almond flour-sugar mixture into the stiff egg whites and gently fold into the egg whites, about 25 strokes. Be careful not to over mix to a soup-like batter, or under mix leaving the batter dry.
The batter should hold it’s shape when dropped by a spoon onto parchment paper and then spread slightly within 30 seconds. Working quickly, pipe the macaron batter onto a macaron silicone baking mat or parchment paper with 2″ circles drawn underneath. (Do this before making the batter.) Let the unbaked macarons rest for 20 to 30 minutes, until a smooth skin has formed in the top of each cookie.
Bake for 18 to 25 minutes until the macarons have risen and puffed and are firm to the touch, but not browned.
While the macarons are baking, make your favorite frosting and put it in the refrigerator to chill. I used Martha’s eringue Buttercream and added crushed tea leaves and a small amount of green gel food color.
These cookies took a little bit of time and effort, as this was my first time making them-and my third batch pictured, but I will say this—I will be making these again. The only downside-they disappear way too quickly!
So please get your mom a Mother’s Day treat and appreciate the hard work she does (like making macarons for her kids when all she wants to do is put her feet up) and find something special from UncommonGoods.
Happy Mother’s Day readers! Love, Saundra
*This post was sponsored by UncommonGoods. I received free products from the sponsor in exchange for my unbiased promotion of their unique products. No additional compensation was received by me. All opinions, text, and images are my own, except product packaging.