What are the best silicone mats for macarons? The best silicone mats for macarons tend to be 16 x 11 inches as they work for most bakers and can hold up to 40 macarons. It’s also important to buy high-quality silicone mats that are easily washable and non-textured. Thank you so much for all of this wonderful information! I tried making macarons the first time, and they were not too bad. The main problem I had was that my macarons had big feet and they seem to have exploded uncontrollably. I forgot to take some pictures, but they are very similar to the image below that I found on google. Any idea what went wrong? Oddly enough, the first batch that went into the oven turned out pretty decent, but each subsequent batch that went in ended up getting worse and worse (and they all used the same exact batter)! There are also some specialized macaron baking mats but even those are just customized silicone mats that hold the macarons in place and keep them from expanding sideways instead of upwards. What a beautiful experience. I honestly think that baking is one of the best ways for a family to come together, in person or in spirit. I’m honored to have been a small part of that, and am so happy that they worked out well.

Silicone Macaroon Mould/Mat | Lakeland 28 Hole Silicone Macaroon Mould/Mat | Lakeland

I always like to remove the templates before baking the macarons. The paper under the mat will offer a barrier between the tray and the macarons, which will cause the macarons to have smaller feet because of the extra protection against the heat, so I strongly recommend removing it before baking. Mirrored Templates Lots of debate in the pastry world over this. My experience is that convection works great (and can bake multiple trays usually at the same time), but only if you have really nailed the meringue. It is more common to see convection used for Italian meringue macarons, I think. Good conversation, though! Thank you! Obtain your large, clean aluminum baking pans. Make sure there isn’t residue, oil on the baking pan. To make sure it’s free of any oil, pour hot water on the pans. Although it's referred to as a "small" macaron baking sheet, it's rather a large mat (42cm x 33cm; 17"x13") and so the small is referring to the size of macarons, not the macaron mat itself.

As mentioned above, one of the key things to making the best macarons is having the right materials, and we aren’t just talking about the ingredients.

Macaron Templates - Pies and Tacos Macaron Templates - Pies and Tacos

I made them tonight for the first time ever, and there were big feet! I found that paying attention to detail is the main thing. This is a cookie that must be made with love. Yes, we know, this isn’t a traditional-looking macaron but would be the point of baking if there isn’t some joy in it? If you opt for smaller macs, your baking time will change a bit, but not by much. My best advise it to pipe a tester line or 2-3 and try those before piping the rest. Seeing the feet extending out a bit past the shell like they are in the photo (thanks for that!), it would support the under-mixing guess that I have. If you feel that you are going beyond the strokes estimate that I gave, you may just be folding it a bit too lightly. The positive side is more macarons can fit on one mat. Ensure you use a solid flat baking sheet underneath without lipped outer edges that is large enough to completely hold the full mat flat out.Take the almond meal/confectioners sugar mix that you have sifted the hell out of and dump it in. All of it. It’s cool. I promise. NOW… Here is where I hypothesize most people make their mistakes. Folding. If you just go stir-crazy on this mix, you’ll ruin everything (been there. done that. have the t-shirt.). Fold and pull the spatula around the bowl. If you aren’t familiar with folding, jump over to YouTube and do a bit of research. I find that many people do this incorrectly. Lightly, but with great confidence, take your rubber spatula and roll it around the batter in the bowl and fold the mixture over itself. It will look like it just isn’t mixing and that you have too much of the almond mix. Trust me here! Keep going.You want to do this and then when it is coming together, start to drag (pressing the batter against the sides) the mixture around the bowl. Size of mat: the mat, however, was slightly too big for my already large flat baking sheet. The result was that the batter moved and produced some oval macarons which were not so pretty.

Best Silicone Mats For Macarons (And How To Use Them) 9 Best Silicone Mats For Macarons (And How To Use Them)

Thank you for all your amazing templates – they will all be sooooo useful as I learn and bake how to make amazing macarons. Thank you for all you amazing videos and your books I did it! It was my first time trying and they came out amazingly! Thank you so much for putting this together, I never thought I’d be successful at something like this and look at me now! I even got the feet! <3 I would strongly recommend using Dutch-processed (or alkalized) unsweetened cocoa powder. This will give you the best balanced flavor, while not adding acidity to the batter, since it has been neutralized.Pipe steadily on a slant while decreasing the amount of pressure as you move further down. There is an arrow to indicate the stopping point on the heart. Know that if the batter doesn’t fill up the entire space you should leave it because it will be spread in a future step. Here we have two different giraffe templates, one is for a large giraffe (which I like to think of as the Mama Giraffe) measuring 4″ in height, and the other one is for the baby giraffe, measuring about 2.75″ in height. Try this for the sifting– whisk the dry ingredients really well and sift once. They might not be as smooth as possible, but it works. Or you can sift ahead. That’s mostly a step to remove larger pieces for a good finish. over-beating the batter; not whipping up the whites enough into stiff peaks; not good quality eggs; incorrect measurement of ingredients (you need to follow the recipe to the letter).