Switched from metal to silicone baking mats for my macarons and they actually came out with perfect feet every time

I was dead set on using parchment for 5 years until a lady at a bakery in Austin told me the silicone gives more even heat distribution, and after burning 3 batches in a row I finally caved and tried it, has anyone else had better luck with one over the other?

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1 Comment

simonbell1d ago

Respectfully disagree here. I went the other way after trying silicone for a solid year and having my macarons turn out with hollow shells way more often than not. Silicone traps moisture under the mat and messes with the drying process for me especially in humid weather. Parchment lets the air circulate better underneath and I get a clean, crisp foot every time. Maybe it depends on your oven or how you age your egg whites, but silicone never gave me that consistent lift.