Showing reviews 1 - 20 of 58
Worked perfectly first time!!!”
I'm not the best baker but like to give things a try and anything that makes things easier is good for me. Even though they look complicated, because i love macaroons so much I wanted to try them myself. I found a recipe on youtube and used this mat. i read the reviews first and was a bit dubious - worried they'd stick or fall apart but all I can think is that other customers weren't leaving their macaroons cool before trying to remove. I didn't use cake release or a palette knife and they came away super easily. Think the trick here is to be patient. Great Lakeland product.
Published 25 03 2015
If it isn't broke...”
Unfortunately this product was a bit of a disappointment. I should have stuck to grease proof paper rather than purchase this. My macaroons used to come out fine, but were slightly uneven in size. I purchased the mat to avoid the irregularity in size and having attempted 4 times to use it, I wish I'd stuck to what I knew. Perhaps if this is for a first try at making macaroons it would be a good thing to try, however it's not for me!
Published 25 09 2014
A note from the team: Thanks for taking the time to write your review. I'm sorry that you'd been disappointed with the results you got, I'll be in touch shortly to help.
Perfect, works every time”
I was concerned about purchasing this given some of the previous reviews and it being my first attempt at making macarons, but I shouldn't have worried as it has been great! I used a simple "easy macaron" recipe which has a 14 min cooking time and the mat does everything it needs to do. No sticking, no mess, just perfect equally sized round macarons.
Published 13 05 2014
These seem like a great idea until you use them. I had to buy new backing sheets as they are too long for normal sized sheets. Great for quickly piping an even sized macaron, however the bake is much slower and less certain than using parchment paper. After two attempts yielded sticky bottomed hollow shelled macarons, it was back to baking parchment for me! I suppose you could use these as a template underneath the parchment and remove at the time of baking. Like my macarons, this product left me deflated and underwhelmed.
Published 09 05 2014
A note from the team: Thank you for placing your review. We're sorry to hear you've been disappointed with this product and will be in touch soon.
The first time I used the mat I overfilled a little and actually achieved flat bottoms on the macarons. Used it again the next day with the same recipe and disaster struck. Only piped enough batter to fill cavities and while the macs looked lovely and uniform in size, the bottoms concaved! Had to bake at least 10 minutes longer than usual just so they won't stick. I've not achieved a smooth flat mac bottoms since. I suppose Italian meringue will have better results with this mat but for the french meringue I've decided to stick to baking parchment.
Published 22 04 2014
A note from the team: Thanks for taking the time to give us your feedback on the macaroon mat. I'll be in touch shortly to help.
by Mrs Jacobs
After many years of making macaroons, for Passover (more years than I care to count), I discovered these silicone moulds. Thank you Lakeland for making my baking so much easier! No more hours rolling in to little balls - I just piped them in, added a flaked almond and, voila, 15 minutes later - perfect macaroons that sliped out of the mould with ease! Thank you again, and I will thank you every year when I use them!!
Published 14 04 2014
by Ms Arwa Al-Moghrabi
I'm a home based baker and purchased 8 of those bad boys they work like a charm haven't had any issues with them what so ever. I would suggest though making a mini series as my customers are going for mini sized treats and to be honest I don't want to buy any other silicon mold or mats that I still have to try I trust the ones I bought from Lakeland and hope the company considers making mini sized macaron molds! Any chance of getting macaron towers for purchase?
Published 06 03 2014
A note from the team: Thanks for taking the time to write your review. I'm happy to pass on your suggestions.
Not The Best - Perfect Number of Moulds but Poor Results”
I was disappointed by the size of the individual moulds, they were quite a bit smaller than I'd hoped. (Perhaps adding the size to the description would be useful?). Sizing aside, the mat felt sturdy and fitted snugly on my baking tray. The amount of moulds was what had appealed to me. I used a tried and tested Macron recipe and after reading the reviews on here I cooked them for a little longer and allowed them to cool completely. On removing the Macarons each one left a sticky mess behind on the mat. This hasn't ever happened with other silicone mats that I use so I was disappointed.
Published 04 03 2014
A note from the team: Thanks for placing your review. We're sorry the the measurements for the individual moulds have been omitted. The diameter of each mould is 4cm, depth 2mm. We'd recommend baking a little longer to avoid the Macaroons from sticking to the base. We'll be in touch shortly to help further.
Even after leaving the macaroons to cool they are still not easy to get off of the mat and often leave the middle of the macaroon stuck on the mat. Also it was too big for all four of my standard sized baking trays so had to cut one row of the side off. I've tried this twice now and had much better results using the normal black non stick baking mats, nice firm bases to the macaroons which simply slip off easily as soon as they come out of the oven. Great for achieving even sized macaroons but once you get your eye in its not too bad to pipe straight on the sheets.
Published 03 03 2014
A note from the team: Thanks for placing your review. We're sorry that the mould hasn't met your expectations and will be in touch shortly.
I've made many macarons in the past using the good old baking paper, and they have always come out lovely. However, being a perfectionist I wanted each shell to be exactly the same size which is why I bought this mat. This mat works brilliantly. I haven't had the trouble of the meringues sticking to the mat at all, just make sure you're using an Italian meringue recipe and not french meringue. I baked them for 4 minutes longer than I usually would. Also, make sure you don't under fill the mould, as they won't bake quite as round if the batter doesn't meet all the edges.
Published 26 02 2014
sceptical at first but worked”
Made macaroons for the first time this pm. Used the macaroon mould and found it worked well. Cooked a little longer than recipe said and initially tried to lift to see if cooked this caused the top to separate from the bottom. Left alone then until cold and all lifted off in one piece.
Published 07 02 2014
Have got two of these now and are a great success, my macaroons are uniform and I have no trouble getting them off. I also use the mould for Florentines which make lovely bite sized ones that keep a good shape. Would highly recommend.
Published 16 01 2014
Like other reviewers I have found that the macarons cooked on the silicone mould did not cook through,even with an extra 10 minutes cooking time . Those on a lined baking tray were perfect Why?? Is it me or is it the mould? I will persevere, but difficult to know what to change
Published 14 01 2014
A note from the team: Thanks for your feedback. I'm sorry that you'd been disappointed with the results you'd had, I'll be in touch shortly.
Good Idea, Ruined by Bizarre Sizing”
by Miss Calladine
As I write this, my first batch of macarons are still in the oven. I can tell already that the results will be disappointing - the mat is too large for any of my baking trays, and so the macaron tray was placed on a downwards slope at all sides. This has resulted in the mix running from one slot to another, and instead of individually formed macarons I have one large mess! I will be trying another reviewer's suggestion of the laminated template. This is a great idea, but the size just prevents it from having any use whatsoever to me.
Published 06 01 2014
A note from the team: Thanks for placing your review. We're sorry that the mould is too big for your trays and will be in touch shortly.
Brilliant once you've mastered making macaroons!”
by Miss Roberts
These moulds are brilliant for making macaroons, you need to have a few attempts at making them. My book says to cook them for 13 min but I find this isn't enough. I cook them for at least 17 min and they then pop right out. When making the macaroon mix, the meringue mix needs to be cool and form stiff white peaks before adding to the almond base. This helps the shells keep their shape and not go runny. The mix needs to be used straight away or the meringue mix collapes and the shells go loose their shape. They also need to set for min 1 hour
Published 23 12 2013
Took my macarons from 'good' to 'amazing'!”
I took a punt on buying this when I was in a Lakeland store at the weekend. I have always made my macarons freehand, with varying degrees of success (they sometimes end up as big as Wagon Wheels!). I used the mat for the first time last night to make some macarons for a charity bake sale at work and I'm so glad I did! The mat made it super easy to get the perfect, uniform shape and size and I got a great rise too. I've never written a product review for a website before but this mat is fab!
Published 24 10 2013
Having seen the other reviews after I bought my macaron mould I was dubious. First off I used cake release - no wasted mix and macarons come free from the mould no problem. So nothing wrong with the mould just use CAKE RELEASE! And thanks to all of you who said u were stuck you saved me time and money :)
Published 22 10 2013
I have had mixed results with this product. Sometimes they come off easily, other times the base of the macaroon seems to disappear just leaving a shell. It does create perfectly sized macaroons however. I find baking paper to be more reliable. I would love to see baking parchment with the circles pre-printed on it!
Published 09 09 2013
A note from the team: Thanks for taking the time to write your review. Our top tips are - Try baking the macaroons for 2-3 mins longer than your recipe suggests and make sure the mould is completely cool to the touch before removing them from the sheet. I'll be in touch shortly to help.
I followed all the guidelines on the box on the website and still my macaroons stuck. I left them for longer in the oven but this resulted in too crispy a top. I also thought that the circles where a little too big and resulted in getting less macaroons. I did have enough mixture to do a few on a separate sheet with baking parchment and they cooked perfectly. Mine will be being returned to the store for a refund. Disappointed as I wasted expensive ingredients and the time and fuel in a return trip to the store to return it! I Normally do love my Lakeland products.
Published 29 08 2013
A note from the team: Thanks for placing your review. We're sorry for the disappointment and will be in touch shortly.
by Rita Smith
I purchased this product and I am very disappointed with the results I get, the macaroons look lovely but the base sticks to the bottom, it's been quite costly trying to get a good result ant tips will be great fully received. Should I preheat the mat? Put oven to a higher temp? I use a fan oven so usually reduce by 10 deg ie if it says cook at 170c I cook at 160c this works fine for everything else cake pops cupcakes cheesecake ect.
Published 29 04 2013
A note from the team: Thanks for placing your review. We're sorry for the disappointment and offer these handy tips from another customer: preheat the mats before filling them. this helps set the base, leave them to rest for at least 15 mins before cooking and cook them 5 mins longer than the recipe, leave them to cool completely.