Amazon Basics Silicone Macaron Baking Mat, 2 Piece Set, Brown/Black, Rectangular, 41.9 cm x 29.5 cm

Product Information

The best macaron mat is the Silpat. The Silpat is made to last you 2000-3000 batches of macarons. The mats are made for easy release of macarons. Silpat macaron mats are easy to clean by hand washing them and letting them air dry. Silpat mats allow your macaron to spread out making them flatter and rounder. They are the professional standard for macaron baking shops worldwide. Macarons Silpat vs Parchment Paper Silpat

Piping Tip & Bag: You need a piping bag and tip to pipe the batter. You can use a disposable piping bag or reusable piping bag. (I use and love this reusable piping bag.) For the piping tip, use a round tip such as Wilton 12, Wilton 1A, or even Ateco 806. I use the same piping tip to pipe the filling, too. Pflegeleichtigkeit (5/5):** Die Reinigung gestaltet sich denkbar einfach. Ein kurzes Abwischen genügt oft, und bei Bedarf kann man sie auch in die Spülmaschine geben. Das Silikonmaterial behält dabei seine Eigenschaften bei. Do your prep work. This includes (1) making superfine sugar with a food processor if you can’t find it at the store. I always make my own—see recipe note. Prep work also includes (2) wiping down the bowl you’ll whip the egg whites in with vinegar or lemon juice. Grease or fat prevents your meringue from setting up. And finally, (3) age your egg whites as described above and in the printable recipe below.

How To Use A Silicone Mat

If the silicone mat is bigger than the baking tray, it will fold up on the edges as it heats up which may cause the mat to contort and move the macarons from their position.

This silicone baking mat is not only covered by a lifetime warranty but it's also thoughtfully designed at a standard size that should easily fit the majority of baking sheets you’ve already got at home," say Monica and Jessica Valenzuela, co-owners and bakers at Little Boxes NYC Bakeshop. There are a few methods for making macarons including Italian, French, and Swiss. Swiss isn’t as common (I’ve never made them that way), but Italian macarons are pretty popular. The process is a little more involved than the French method, but the results are considered more reliable. If you’re looking for a recommendation, I really like these Italian macarons found on Chelsweets.

Make Your Own Superfine Sugar: Add 80g of regular granulated sugar to your food processor or blender. Pulse about 10-15x until granules are much finer, aka superfine sugar. Weigh 80g superfine sugar—should be about the same amount you started with. Spoon the macaron batter into a piping bag fitted with a medium round piping tip, such as Wilton 12, Wilton 1A, or even Ateco 806. The macaron batter is very drippy, so transferring to the piping bag can be messy.

While yes, you can use parchment paper or other molds to make macarons, the silicone mat provides the best foundation for the macarons and allows them to bake fully. Age The Egg Whites: It’s helpful to “age” the egg whites in the refrigerator for at least 24 hours prior to starting this recipe. Why? Egg whites that have been separated and set aside in advance have a chance to relax, which improves their elasticity during the whipping process. Elasticity is certainly beneficial when you’re trying to whip egg whites into a lofty volume. Some bakers skip this step, saying that it’s a waste of time but I’ll tell you this: most of my failed macaron batches did not include aged egg whites. I recommend taking the 5-10 minutes to separate your egg whites, cover, and refrigerate them 1 day in advance. It doesn’t hurt. Bring them to room temperature before you begin the recipe. Bake macarons on a dry day. If it’s particularly humid, the piped batter will take awhile to dry and the shells may not develop feet. You can eat right away or, as some professionals prefer, cover and refrigerate them 12-24 hours so the macarons and flavors can mature. Bring to room temperature before serving. (I usually just serve them right away!) Fran Sales is an associate editor for The Spruce Eats. Having been a consumer of plant-based food and vegan and cruelty-free home and kitchen goods for years, as well as a relatively recent convert to food composting, she’s always on the lookout for the next best way to help the planet.

Glass or Metal Bowls: Plastic bowls are porous and can hold onto grease and residue, which will prevent your egg whites from whipping properly. Set yourself up for success by using glass bowls or metal bowls in this recipe. Sift the almond flour and confectioners’ sugar together in a large glass or metal mixing bowl. Use a spoon to help work any larger pieces through the sieve. You don’t want to discard a lot of that because then you won’t have enough dry ingredients in the batter.