Perfect macarons with a macaron mat

A macaron mat has guide circles: just fill them to get identical shells that peel off without baking paper. The secret lies mostly in the piping and the resting time.

Step by step

1. Lay the mat flat on a cold tray, printed side up.
2. Prepare your batter and fold it with the spatula until it forms a smooth, glossy ribbon (the macaronage).
3. Hold the piping bag upright, a few millimetres above the mat, in the centre of each circle. Squeeze without moving until you reach the edge of the circle, then stop squeezing and flick your wrist.
4. Tap the tray on the worktop to remove air bubbles.
5. Let a skin form at room temperature until the surface no longer sticks to your finger.
6. Bake according to your recipe, then let cool completely before peeling off the shells.

Common mistakes

• Shells that spread: the batter was over-mixed, or the bag was held too high.
• Shells that stick: they were peeled off too early. Wait until they are cold.
• No “feet”: the resting time was too short.
• Wash the mat in hot water without scrubbing the printed circles, and store it rolled.