Macarons baking mats

A sweet ganache with a fruity center or a velvety buttercream between two crispy, well-formed almond paste shells - macarons delight with their delicious taste and elegant appearance. Known for its high quality, the pastry originally comes from France, but can now be found in different varieties all over the world. In addition to their reputation as a particularly elegant gift, these little delicacies are also known for their sophisticated production. In fact, you need a good recipe, the right tools and ingredients, a little skill and, as far as the environmental conditions are concerned, often a pinch of luck. But then any amateur baker and home patissier can create perfect macarons. A good baking mat is of the utmost importance. Incidentally, it can be used not only for baking perfect macarons, but also for conjuring up other baked goods. The baking mat is ideal as a sustainable and environmentally friendly replacement for baking paper. The grooveless silicone mats in particular are ideal as a base and can be used to create cookies. They are very temperature-resistant and the indentation or marking can also be used to check the size of the dough ball for chocolate chip cookies, for example. 

Which baking mat is best for perfect macarons?

During the baking process, some of the most important characteristics of a macaron develop. The shell becomes beautifully smooth and round, the center becomes airy and the classic little foot and a shiny, crispy base are formed. A silicone mat is the perfect aid to ensure that all macaron shells are the same size and retain their shape.
The silicone ensures optimum heat transfer to the dough and also allows the bases to be baked all the way through. Thanks to the non-stick effect, the macaron shells can be easily removed as soon as they have dried thoroughly. The mat is also very easy to wash in the dishwasher or by hand and can be stored away afterwards to save space. It can be rolled, folded and compressed, and none of this can affect its shape.
The lines for even macarons are particularly practical; instead of just being a base, they also act as a baking tin. Professional mats often only have circles marked on them, which can be used to cut the right size. Other mats, on the other hand, even have fine lines that stand up and physically hold the dough in shape. Making perfect macarons is much easier with these tools.

How can you make delicious, high-quality macarons?

As already mentioned, creating flawless macarons is a rather challenging task. However, with a little practice, good baking equipment and the right recipe, it too can be achieved. There are several variations of these, but the basic ingredients remain almost the same. Classic macaron shells require very fine almond flour, powdered sugar or a sugar syrup, a little baking powder and very stiffly beaten egg whites. They can also be refined with flavoring, cocoa nibs, food coloring or other nut flours; vegan versions often use aquafaba as an egg white substitute. Which recipe is the best depends on your own taste and individual assessment.
If you would like to learn our own recipe, we recommend attending our macaron course. There you will also learn the ideal piping technique, how to use various additives such as colors and flavors and how to make several delicious fillings. A particular advantage is, of course, that you can always learn from a specialist on our courses. Professional confectioners, chocolatiers and bakers show you the right moves and are on hand with tips and tricks. This means that even complicated creations such as macarons are a breeze to make, you can ask all your questions directly and are equipped to make them at home. A recipe booklet containing step-by-step instructions and suitable recipes for the fillings is also included.
The finished base dough can be refined with flavoring, dry ingredients and food coloring. It is important not to change the consistency. Too much flavoring or liquid or powdered food coloring would result in a dough that is too firm or soft. This could result in the cavity typical of meringue not forming nicely in the pastry or the dough for the macaroon running. Therefore, only use paste and sample colors and just a few drops of flavoring. With these simple additions, you can take your creations to a new level.
Pour the finished batter into a piping bag with a round 10 mm piping nozzle. If you place this over a liter measure or a piping bag holder, you have both hands free to scrape out the batter. The bag is then twisted over the mixture so that it does not leak and handling is a little easier. Then prepare the macaron baking mat. Particularly good results are achieved with a silicone baking mat with fine raised edges. It is best to place your mat on a baking rack or a perforated aluminum tray, alternatively a normal baking tray can also be used. The silicone mat can be placed directly on top or lifted onto the tray later; pulling it onto the tray is rather difficult as it is non-slip. Make sure that the baking mat is nice and flat so that the macaron shells are even and straight. Then hold the piping bag vertically at a height of 1 cm above the center of the first ring. Apply light pressure to press the mixture out at the same height. The resulting hemisphere should be slightly smaller in diameter than the smaller ring or slightly larger, depending on the desired size of the macaron shells. Once enough batter has been piped, release the pressure on the piping bag and pull it off with a quick circular motion.
Once all the macarons have been piped, tap the mat on the table. This spreads the batter evenly over the entire circle. You can either tap the mat alone or with the whole tray. Once all the rings have been filled, you can decorate half of the dots of dough with glitter, edible flowers and more if you wish, then set them aside to dry. Depending on the humidity, this can take an hour or even longer. A thin skin should form so that the dough no longer sticks to your finger when touched. For perfect baking results, the drying time must be correct, otherwise the pieces may crack. The macaron shells are then baked and cooled according to the instructions. 

There is also no shortage of recipes for fillings for macarons. The best known are probably those with buttercream in various flavors. Macarons with melt-in-the-mouth chocolate ganache taste just as good. Both fillings can also be refined with a fruit center.
A piping bag with a perforated nozzle is again prepared for filling. Depending on the size of the shells, use a 5mm or 8mm nozzle. Pipe the mixture of your choice onto the entire underside of the macaron shells or as a closed circle along the edge. You can then pipe some fruit jelly into the center of the raised circle. This can be made with fruit puree, sugar and pectin, a natural gelling agent made from fruit. Alternatively, jam or jelly can also be used. Once the filling has been applied, place another macaron shell (decorated if necessary) on top and press down lightly; the filling should reach the edge but not ooze out.
Your macarons are now ready to be served, eaten or given as a gift. These delicious treats are best eaten fresh on the first or second day after making them.

How to care for a flexible silicone mat for macarons?

Silicone baking mats are easy to use and easy to care for. They are cold and heat resistant, durable and easy to clean, and can also be washed in the dishwasher without any problems. The mat can also be quickly rinsed by hand with a little washing-up liquid and a non-scratching sponge. As silicone collects lint quickly, it is best not to dry it with a kitchen towel. Instead, you can pat them out on a cloth or leave them to dry in the air or, if it has to be done particularly quickly, briefly in the oven. Otherwise, you should briefly check that there really is no lint on the macaron mat.
No matter how small the cupboard, the macaron mat has room. It is flexible and keeps its shape very well and can therefore be easily folded or rolled up to fit into a small free space. They are often already rolled up in the packaging, but once unrolled they lie nice and smooth. You can also lay them flat in a drawer, and if they get fluffy or dusty after a long period of storage, you can simply put them in the dishwasher. This makes the robust silicone baking mats absolutely uncomplicated and the perfect baking aid. Incidentally, you will find every other important baking utensil for making macarons among the many products in the utensils category. A basic set includes piping nozzles, a reusable and/or several disposable piping bags and a macaron baking mat. So you can start baking at a reasonable price and buy additional accessories if necessary.

Can you bake macarons on baking paper instead of a sustainable macaron mat?

Instead of baking on a silicone mat for macarons, the shells can also be baked on baking paper. Some of the advantages of baking mats are of course missing here. You can also print out a paper template with circles drawn on it and place the baking paper on top. It is a little easier to pipe evenly with this handy mat, but it must be removed before baking. Tapping also works without any problems, simply leave the paper on the tray and tap it on the table. To make this process a little quieter and gentler, a kitchen towel can be folded and placed underneath. Without grooves, the dough will no longer be held in the same size, but if it has the right consistency, this is not a problem. Here you can also bake particularly large or differently shaped macaron shells. For example, if you want to make a whole batch of 4 cm macarons or hearts, a macaron baking mat without grooves or baking paper is more suitable. Allow the macaron shells to dry as normal and then place them in the oven. There is no need to distribute the heat evenly over the macaron mat; this task is now performed by the baking tray or, if available, a flat wire shelf. It is possible that the baking paper will not form the same strong and beautiful feet as with the mat, but they should still not be missing. As the mat made of food-safe silicone is very durable, it is also ahead in terms of sustainability and you don't always have to use fresh baking paper. As it is dishwasher-safe, cleaning is also very easy. If you want to make a lot of macarons in one go, baking paper can be practical if you don't have a large number of silicone mats at home. This means that macarons can also be made on baking paper, but we still recommend a high-quality silicone baking mat for perfect and somewhat more effortless creations.