Professional Macaron Silicone Mat

Professional Macaron Silicone Mat

If you love French pâtisserie, you certainly know them - macarons. The delicious double-decker consists of two crispy, delicate half-shells of egg white and almond flour and a buttercream or ganache. Making the half shells takes some learning, with the wrong recipe, an uneven baking oven, impatience or poor equipment, frustration quickly sets in. This baking mat will help you in your endeavor and you will learn how to make the rest as well in our macaron course. On this mat, the circles are only drawn, for those who bake macarons for the first time or are still a bit unsure about the dressing technique, we recommend the macaron silicone mat 30 x 40 cm. There the dough is held in shape by small grooves.

Macaron silicone mat - application

Prepare your macaron dough. This usually consists of almond flour, sugar, egg white and some baking powder. If desired, this dough can be flavored or colored a little. Only paste and gel colors should be used for coloring, otherwise the consistency of the mass will be changed.

Pour the mixture into a piping bag with a 10 mm nozzle. Now pipe even dots onto the silicone mat. If you want to bake mini-macarons, do not fill the smaller ring completely; for large macarons, piping is done a little beyond the ring. Always hold the piping bag in the same place and at the same height, the batter will automatically be pushed out in a nice round shape. Once the macarons are piped, hold the silicone mat on both sides and tap it well on the table until the batter is nicely run and fills the rings. Now you can decorate half of the shells with beads, petals and other decorations from the category Decorations for Macarons. So let the dough stand for half an hour to an hour, until the dough has dried and no longer sticks.

While the shells are drying, baking and then cooling, you can prepare the filling. Make a delicious chocolate ganache or your favorite buttercream and chill it well. Afterwards, detach the macaron shells from the silicone mat and get them ready. Fill your cream into a piping bag with an 8 or 10 mm hole nozzle and pipe it onto the bottom macaron shells. Then one of the decorated shells can be carefully pressed onto the filling and your macarons are ready!