"The mat is great ,its the Macaroons that are difficult ."
18 June 2012
I am a pastry chef and cake maker . I made 180 filled macaroons for a wedding I bought 2 mats as I needed them to be all the same size ,macaroons are one of the hardest thing to get right .Its not the mat the mats are great . I preheated my mats before filling them this helps set the base ,I also used an Italian meringue base ,leave them to rest for at least 15 mins before cooking cook them 5 mins longer than the recipe ,leave them to cool completely . If they stick put them back in for another 5/10 mins i had 200 perfect macaroons and would recommend the mats