Been baking macarons for 4-5 years and I’ve never had good experience with silicone mats. Had a few preshaped macaron mats that always made my macaron shells stick to the mat leaving very messy residue to clean so I started using parchment paper. Cheap, made my macarons come off clean from the paper and no mats to wash! Perfect scenario.
Been getting more macaron orders so I’ve been running through parchment paper like toilet paper. It’s ridiculous. Also was getting crinkled parchment paper where after I bang the life out of my macarons, there were uneven crinkles that would make my macaron very lopsided. Decided to finally purchase a silicone mat and give it another try. Came across this one from amazon with a lot of negative reviews stating that it wouldn’t bake their goods properly and there were a lot of sticky residue left over. Boo, but I decided to give it a try anyways.
At first, it didn’t cook my macarons all the way. A lot of my shells didn’t come off clean, especially the middle of the sheet which was very annoying. Switched back to parchment for a few days and ran out AGAIN so i figured, maybe try different baking temperatures and time. Also bought a new cookie sheet to fit my mat and FOUND MY ANSWERS! The mat isn’t the problem, its the oven. So now, my macarons come off super clean, they bake evenly throughout and I don’t waste ANY macaron shells.
So lesson learned, play with your oven’s temperature and cooking time. It can make a huge difference. I’m not an experienced baker. Just a self taught macaron baker so really, it shouldn’t take a dummy to figure this out.
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