Has anyone used the Silpat macaron mat and noticed a real difference compared with the cheaper generic mats? I am not a fan of parchment paper and am considering buying one, but the Silpat is pricey so I want honest feedback on whether it’s actually worth it. My recipe makes 40 shells. The half sheet Silpat holds about 20. I could either use two half sheet mats on one full sheet pan or use two separate half sheet pans, or just buy one full sheet Silpat. From a baking and consistency standpoint, which setup works better in real use? I use the swiss method. Thanks in advance.

Okay this is my fifth time trying macaroons but my first time using your recipe. And I'm not going to lie your recipe intrigued me because it only uses the mixer but also dumping raw egg whites into my meringue was a crazy thought. The first tray almost perfect! Slightly lopsided on the back side of the tray that was like deepest in my oven. So I decided for the second batch to rotate the tray halfway through. And as soon as I rotated the tray and set it back down every one of them cracked 😭 I also have a convection oven and I forgot to turn my fan off. Overall I'm super happy. And the fact that I can do the macronage with my mixer is crazy!!

I’m working on getting consistent, bakery-level macarons and I care a lot about ratios, technique, and repeatable results. I’ve been learning through trial, notes, and adjustments, and I’m here to learn from people who take the process seriously. Looking forward to reading, learning, and refining my method.

Hello! I’m planning on making lavender macarons to go on a cake that I’m making for my 18th but what would give me the best flavor? Extract or tea?