Professional macarons silicone mat, 48 pieces

Professional macarons silicone mat, 48 pieces

The French way of life, the lightness of being, the finest ingredients and sweet temptations. Nothing describes the French "savoir vivre" as aptly as a wafer-thin macaron. The delicious double-decker consists of two crispy, delicate half shells made from egg white and almond flour and a buttercream or ganache. Making the half shells requires skill. The wrong recipe, an unevenly baking oven, impatience or poor equipment can quickly lead to frustration. The professional macaron silicone mat made of heat-resistant fiberglass helps you to prevent such a scenario. The fiberglass baking mat transfers the heat evenly to the macarons, which leads to a perfect baking result. Thanks to the optimal and efficient heat distribution, the little delicacies are baked evenly, allowing the stable macaron feet and the desired smooth, crispy surface of the macaron shells to form. The baking mat has pre-marked circles that serve as guide lines for the even placement of the macarons. The smaller rings produce pretty mini macarons with a diameter of 2.5 cm, if you stick to the larger markings you can create normal-sized macarons with a diameter of 3.5 cm. The circles are only marked on this mat. For anyone who is baking macarons for the first time or is still a little unsure about the piping technique, we recommend the 30 x 40 cm macaron silicone mat. The dough is held in shape by small grooves and does not run out. The non-stick properties of the mat ensure that the baked macarons - after a short cooling time - can be easily removed from the mat and nothing sticks. With the fiberglass baking mat, you can make perfect macarons that are evenly shaped and baked. Become a macaron pro and treat your loved ones to these heavenly little delicacies. 

Fiberglass baking mat - What do I need to consider?

Handling and cleaning the fiberglass baking mat is simple and uncomplicated. Only ever touch the mat with oven gloves when it is hot - the mat is very hot straight out of the oven! Allow the mat to cool briefly before cleaning. Carefully remove any residue from the macarons or other baked goods with a soft cloth, sponge or brush. The fiberglass baking mat can be cleaned by hand with warm water and mild detergent. Avoid aggressive cleaning agents or scouring pads as they could damage the surface of the baking mat. After cleaning, allow the fiberglass baking mat to dry thoroughly before storing it or using it again. You can leave it to air dry or rub it dry with a soft cloth. You should store the baking mat in a dry and clean place to protect it from dirt and damage. Avoid placing heavy objects on the baking mat, as this can deform the baking mat. If you follow the care and storage instructions, you will enjoy this product for a long time. 

Macarons: Small - but OHO!!!!

Macarons may be small, but making them is quite a challenge. To help you make these little French delicacies, here is a short guide to making macarons and how to use the fiberglass baking mat: 

The first step is to prepare your macaron dough. This usually consists of almond flour, sugar, egg white and a little baking powder. If desired, this dough can be flavored or colored. Only paste and gel colors should be used for coloring, otherwise the consistency of the mixture will change. Put the mixture straight into a piping bag with a 10 mm nozzle. Pipe even dots into the circles marked on the baking mat. If you want to bake mini macarons, do not fill the smaller of the two rings completely. For large macarons, pipe a little over the top of the ring. Always hold the piping bag in the same place and at the same height, the dough is automatically pressed outwards in a nice, round shape. Once the macarons have been piped, hold the silicone mat on both sides and tap it well on the table so that the excess air can escape and no air bubbles can form on the surface of the pastry. You can now decorate half of the bowls with light mini pearls or petals. Leave the dough to stand for up to an hour. Once the dough has dried and is no longer sticky, the desired skin has formed and the macarons can be baked.

While the shells are drying, baking and then cooling, you can now prepare the filling. Make a delicious chocolate ganache or your favorite buttercream and allow it to cool thoroughly. Then remove the macaron shells from the silicone mat and prepare them for filling. Put your cream in a piping bag with an 8 or 10 mm nozzle and pipe it onto the bottom macaron shells. Then carefully place one of the decorated shells on top of the filling and your macarons are ready! To allow the flavor of the macarons to fully develop, they should rest in the fridge for a while. Definitely the hardest part, for all those with a sweet tooth who can hardly wait to try these little delicacies! Mais maintenant - Bon appétit!!!

Everything about macarons

The French way of life, the lightness of being, the finest ingredients and sweet temptations. Nothing describes the French savoir vivre as aptly as a wafer-thin macaron. Immerse yourself with us in the sweet world of these little delicacies. Learn how to make these masterpieces on our macaron courses and become a macaron pro yourself! We look forward to your visit