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Dropped $120 on a Silpat mat and it was a total game changer for my macarons
I kept getting lumpy macaron bottoms and wasting so much parchment paper. Finally caved and bought one of those fancy silicone mats after my third failed batch in a row. The feet came out perfect on the first try with it. Anyone else find one specific tool that finally fixed their baking issue?
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singh.harper16d ago
Right there with you on the Silpat. Parchment paper was always warping on me and ruining my macaron feet. That thing paid for itself after like four bakes.
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hannah_wells16d ago
That's interesting because I've actually been suspicious of those expensive mats for a while. Did you have to adjust your oven temperature or baking time at all after switching? I've heard from some people that silicone can mess with heat distribution and they end up getting hollow shells instead. Also curious if the mat has held up well after multiple uses or if it started showing wear pretty quickly.
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barbara_jenkins6616d ago
...like I was literally about to say the same thing as @singh.harper, that Silpat paid for itself real quick. But hannah_wells, that's a fair point about the heat thing. I actually had to drop my oven temp by about 10 degrees and add a minute or two to the bake time, otherwise the shells came out a little pale on top. The mat itself has been solid though, no peeling or anything after six months of heavy use. Did you end up trying one and get hollow shells, or are you just going off what you heard from others?
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