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Dropped $85 on a silicone macaron mat that turned every single shell into a lopsided blob
Saw a baking reel with someone using one of those silicone macaron mats and figured it would fix my piping problems for good. Spent $85 at a cooking shop in Sacramento on the fancy one with the printed circles, plus another $22 on two bags of almond flour to test it. Every shell came out with one flat side and a foot that spread sideways like a pancake, and I ended up with 24 ugly cookie sandwiches that tasted fine but looked terrible. Has anyone actually gotten a crisp rise out of a silicone mat, or is parchment plus a stencil the move?
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