Does The Macarons Mat Helps To Get Perfect Circle Shaped?
Baking By carola cakes Updated 2 Apr 2014 , 8:34pm by morganchampagne
Hi everyone!
As a macaron lover, I got obsessed with this little dainty morsels... and I have great news... After several disasters, I finally got a great macaron :D (pics added
). My question this time is Does the macaron mat helps to get perfect circles? I finally got a good feet, great texture, and shells with smooth and flat surfaces. But what troubles me now is that sometimes my macarons are not that perfect shaped... sometimes circles, sometimes ovals... sometimes both 
I saw this silicone mats special for macaron baking with indents, but I'm not sure if it will help to avoid the batter goes in the wrong direction. I normally use printed sheets and flat silicone mats to bake them. I know I gotta practice my pipping techniques, but still wanna know if this mats works or it is just consumerism... Thanks everyone for your help! 
French almond macaroons.........They've only been made twice by me. I borrowed a book from the library and gave it a whirl, piped freehand on a parchment. When it came time to put them together I matched them the same way I match my socks. Big ones to big ones, little ones to little ones, and they all tasted good. Almost impossibly sweet sugar bombs.
AI have a macaron mat and do not care for it AT ALL. Mine stuck every single time..and I never had that problem with parchment paper. So that it is.
AI draw circles on the underside of a Silpat mat and pipe on the top side. They should then be consistent in size and if you pipe in the centre of the circles and then rap the tray firmly to help them spread, I find they are pretty circular in shape. I'd be worried that the macaron mat would interfere with the formation of the feet. Good luck!
I have a Silpat macaron mat, love it they come out perfect sized, we have much less wastage now. It was expensive about $100 but we also use it for other things. The only time they stick is if they're not cooked properly.
I made a laminated 1.5" circle template that I put under the parchment. Because I do that, I can't stick my parchment down to the pan. I find that when I slide my pan onto the speed rack to dry, or into the oven, sometimes the parchment slides into the side of the pan, and that is when I get some ovals along the edge. Maybe after removing your template, you could lift each corner and glue it down to keep the sliding to a minimum.
Also, I use the cheaper quillon coated parchment from Webstaurant store, and as long as I double sheet each pan, they don't stick. I read somewhere that silicone coated is better for macs.
Good luck!
Liz
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I have a Silpat macaron mat, love it they come out perfect sized, we have much less wastage now. It was expensive about $100 but we also use it for other things. The only time they stick is if they're not cooked properly.
Mine was much cheaper than that and was not made by Silpat. That could've been the problem with my mat.
Quote:
I made a laminated 1.5" circle template that I put under the parchment. Because I do that, I can't stick my parchment down to the pan. I find that when I slide my pan onto the speed rack to dry, or into the oven, sometimes the parchment slides into the side of the pan, and that is when I get some ovals along the edge. Maybe after removing your template, you could lift each corner and glue it down to keep the sliding to a minimum.
Also, I use the cheaper quillon coated parchment from Webstaurant store, and as long as I double sheet each pan, they don't stick. I read somewhere that silicone coated is better for macs.
Good luck!
Liz
Off topic...but I FINALLY got to catch the Cake Fu webinar thing. It was great!! Thanks for sharing your knowledge! I never ever get to them but I played it today while I was working.
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