Does The Macarons Mat Helps To Get Perfect Circle Shaped?

Baking By carola cakes Updated 2 Apr 2014 , 8:34pm by morganchampagne

carola cakes Posted 2 Apr 2014 , 3:55am
post #1 of 13

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;-D). 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 :eek: 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! :D

 

 

12 replies
enga Posted 2 Apr 2014 , 5:02am
post #2 of 13

I have seen them, even put it on my wish list. As far as them helping IDK but yours are absolutely beautiful! Well done! 

jennicake Posted 2 Apr 2014 , 5:11am
post #3 of 13

I would love to know if it works!  It annoys me when my macarons are not perfectly round or the sizes are off by a tiny bit.

carola cakes Posted 2 Apr 2014 , 5:26am
post #4 of 13

Thanks Edna :-D

JWinslow Posted 2 Apr 2014 , 5:40am
post #5 of 13

I used mine once - hated it. It's down in the box with useless cake toys - lol
Maybe it used it wrong (don't know how that could be) but they came out funky.  I went back to using a parchment template under a silicone mat. 

MBalaska Posted 2 Apr 2014 , 7:22am
post #6 of 13

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.

morganchampagne Posted 2 Apr 2014 , 7:39am
post #7 of 13

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.

winniemog Posted 2 Apr 2014 , 8:41am
post #8 of 13

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!

810whitechoc Posted 2 Apr 2014 , 9:27am
post #9 of 13

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.

liz at sugar Posted 2 Apr 2014 , 12:31pm
post #10 of 13

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

JWinslow Posted 2 Apr 2014 , 3:08pm
post #11 of 13

Quote:

Originally Posted by 810whitechoc 
 

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. 

Claire138 Posted 2 Apr 2014 , 4:14pm
post #12 of 13

I make macarons a lot and have the silicone mats but don't love them. Drawing underneath works better imo.

morganchampagne Posted 2 Apr 2014 , 8:34pm
post #13 of 13

Quote:

Originally Posted by liz at sugar 
 

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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