We’re a few days shy of Mother’s Day, so I figured I’d hit you with a quick and dirty gift guide for the Mamas we love. Some of these item’s can be rush shipped to make it to your Mom in time while others will require a raincheck, but either way they’re all gifts she will LOVE. Take a peek and stick around for the strawberry shortcake macarons that we’re going to dive into after!
- Artifact Uprising Color Series Book. There’s not a Mom on planet Earth that won’t boohoo her eyes out at a well-made photo book filled with memories of her kids or grandkids. These new books from Artifiact Uprising start at a low price and come with a variety of colored covers to suit Mom’s preferences. You can even upload photos straight from social media. So simple.
- Personalized Tumblers. For our anniversary, I gave Brett a Yeti mug featuring a photo of my face and the words “Brett’s Favorite Mug.” The arrows pointing from the words to my face made for a laughable yet memorable gift that has actually turned out to be really useful. While my mug was made by a friend, I’ve linked above a site that will personalize a variety of tumblers for anyone.
- Icing on the Cake Cookbook. My sweet blog friend Tessa Huff recently published this new book. Filled with tips, how-to’s, and loads of recipes, this cookbook is a great resource for the baking moms you love. Spoiler Alert: the strawberry shortcake macarons I’m sharing today are adapted from her base recipe!
- Voluspa Candles. These are my favorite candles to gift. The jars and tins are beautiful and they come in a variety of delicious scents. My favorite is Baltic Amber, but peek around to find one your Mom will love!
- Kate Spade Recipe Box. This is maybe the cutest recipe box I’ve ever seen. How about you bake your Mom some treats from my site, print off the recipe, and stick it in her brand new recipe box? PERFECT IDEA!
- Follain Everything Soap. This is a great soap for just about everything. Hands, dishes, pets, kids, the works. It’s vegan, organic, and comes in a lavender lemongrass scent that is divine.
- Cookie Fix Cookies. If you’re from Alabama, these cookies need no introduction. These are some of the best cookies I’ve ever had, and now you can buy and ship cookie tins or frozen packs of their dough. Both are excellent and totally worth splurging on.
- Duraclear Glassware. Brett and I registered for scads of this Duraclear glassware when we were married. It look like glass to the naked eye but is, in fact, plastic! The glasses come in a variety of shapes and styles and they’ve even got some beautiful colored glasses that would be super fun for summer.
- Vrai & Oro Studs. Diamonds are a Mom’s best friend, right? I am in love with these emerald cut diamond earrings right now, and I can totally recommend this brand if you’re working with a budget for your Mom. If precious stones are a little out of reach, check out their more affordable rings, gold studs, and necklaces. I’ve had these line earrings for a few years, and I still adore them 100%.
- Eberjey Floral PJ Set. Can we agree that PJs are a great gift no matter what? Unless your mom sleeps in the buff (weirder things have happened) she definitely requires some nighttime clothing to cozy up to. These pajamas are super soft and come in a floral pattern that feels both young and classic all at the time same.
Ok, let’s talk these strawberry shortcake macarons. Aren’t they adorable? I’ve had the idea for these treats for some time now, but it took Tessa’s helpful hints in her new book to work up the nerve to make them. With her help, I was able to nail these macs on the first try. They’re delicious, incredibly special, and maybe just the thing that will make your Mom feel like a million bucks this year.
So what makes up these strawberry shortcake macarons? First, we have plain vanilla macaron shells, baked until crisp and domed. Inside of each macaron pair is a stable vanilla bean whipped cream, a bit of strawberry jam, and a single thin slice of strawberry. Each element plays a vital role in these strawberry shortcake macarons and are all totally worth the effort.
If you need more help with macarons, be sure to check out Tessa’s book. Her tips for troubleshooting were incredibly helpful and gave me the opportunity to land ones I was proud of the first time around. If you’re a little unsure about whipping egg whites, you can reference my How-To guide that I posted last month. Whatever you do, be sure to make a batch of these ASAP.
Happy Mother’s Day to any Mamas who may be reading this. I hope you have someone waiting to love on and celebrate you well. Happy Baking!
If you like these strawberry shortcake macarons you should check out:
Strawberry Shortcake Macarons
These vanilla macarons are filled with a whipped cream, strawberry jam, and a thin slice of strawberry to make a strawberry shortcake macaron!
- Prep Time: 45
- Cook Time: 20
- Total Time: 120
- Yield: 26
- Category: Cookies
For the macaron shells (recipe from Tessa Huff):
- 1–1/4 cups plus 1-1/2 tablespoons (158 gm) almond flour
- 1–1/4 cups (158 gm) powdered sugar
- 105 gm egg whites (from 3 or 4 eggs)
- ½ cup plus 1-1/2 tablespoons (117 gm) granulated sugar
For the filling:
- 3 ounces cream cheese, room temperature
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup (180 gm) heavy whipping cream
- 1/3 cup strawberry jam
- 1 cup fresh strawberries
To prepare the macarons:
- Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
- In a food processor, combine the almond flour and confectioner’s sugar and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
- In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the egg whites on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
- Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
- Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.
- Preheat the oven to 325 degrees with a rack in the center position.
- Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
- Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.
To prepare the filling and finish the macarons:
- When ready to fill the macaron shells, combine the cream cheese, sugar, and vanilla in a large bowl with a hand mixer on medium speed until smooth, about 30 seconds. Slowly stream in the heavy cream, scraping the bowl every so often, and then continue mixing until the mixture thickens to a stiff consistency. Place the mixture into a piping bag fitted with a small round tip (I use a Wilton 12).
- Match each macaron shell with another shell of the same size. Pipe a small round of the cream mixture on one half of each match leaving a small 1/8” border around the shell so the cream doesn’t squish all the way out of the sides. Use a small spoon to place a bit of jam in the center of each piped circle and top with a thin 1/8” slice of strawberry. You can pipe a tiny dot or two of cream on top of the strawberry to help the macaron shell stick to the top. Place the finished macarons in the fridge to firm up prior to eating. I usually let them sit for at least 30 minutes but up to a few hours. Remove from the fridge about 20 minutes prior to enjoying!