And it’s definitely showing! I’ve been getting into macarons and l finally started practicing them about a month ago. I’ve been seeing consistent improvements, and I’m pretty much feeling confident enough to add them to my arsenal. There is just one hold up: I use a silicon macaron mat. When I go to peel them off, they seem to stick. Not bad enough to ruin the shell but bad enough to where there are remnants of the shell on the mat. I’ve wiped the mats with vinegar but that seems not to help much. Should I just use parchment paper, or is this something I need to correct in my recipe/method?
by Klutzy-Neck82
1 Comment
I haven had great luck with silicone- got some new ones after having the wrong ones and just haven’t had success. My best results are with parchment paper.