This is my third ever batch of macarons. I started last week because I want to surprise my brother with some at his small wedding ceremony next week. They are finally starting to look nicer and fill the shell with little air pockets, but does anyone know why they keep sticking so badly to the silicon sheet? My last two batches were on parchment and they popped off with no issues.
The flavours for this batch were maple cookies with a maple bacon buttercream.
by Only_Conflict9060
2 Comments
So I heard that sil one mats tend to make the macarons more moist. So it’s moisture under the shelll. I’ve seen people flip the tray over for more even baking.
What did you put in the shell to make it maple? They look wet inside, so it could be whatever you added to the shells that made them stick. In general it’s best practice not to flavor the shells.
Silpats can be tricky with macs but I’ve never had them stick. You do have to be careful taking them off because the silicone is so smooth that they form a pretty solid seal.