Macaron Silicone Mat vs Parchment Paper: Which is Better?

How I Tested Macaron Mats vs Parchment

To make the test fair, everything was identical except the surface underneath:

• same batch of French-meringue batter, divided between trays
• same piping size (2.5 cm / 1-inch) and the same resting time
• same oven, temperature and shelf, one tray at a time
• same flat baking trays

The three surfaces were good-quality baking parchment, a flat silicone baking mat and a grooved silicone macaron mat with raised circles.

The Results

For me, good-quality baking parchment wins.

The parchment macarons had taller, more even feet, nicely domed shells and flat, matt bases. Both silicone mats gave smaller feet, flatter shells and shinier, slightly concave bases - and they needed slightly longer in the oven. At times with the mat, I even had no feet. Here's the comparison at a glance:

The biggest surprise was the grooved macaron mat. It does help you pipe evenly sized rounds, but the raised edges left the undersides shiny and hollowed, rather than flat.

Why Do Silicone Mats Give Smaller Feet?

This is the clearest differences in my tests each time. Parchment gives me higher, more pronounced feet. Both silicone mats produce flatter ones, with the grooved mat giving the smallest.

Silicone is an insulator, so heat reaches the base of the shell more slowly than through thin parchment on a metal tray. That seems to mean the feet don't rise as strongly, and the bases need longer to set.

That's also why mats can be confusing. If you bake for the same time as on parchment, the shells look done but are underbaked underneath. That's when you get sticky, concave bases, and more hollow shells.

Mats also hold on to a thin film of grease over time, even when they look clean - and grease is never good news for macarons. That leads to no feet and cracks - just check out these chocolate macarons from the same batch with some grease on the mat.

Do You Need a Silicone Mat for Macarons?

No. A silicone mat isn't essential, and I don't normally use one. Good baking parchment on a flat, heavy baking tray is all you need. It's inexpensive, easy to find, and in my tests it gives better feet and flatter bases.

Can You Make Macarons Without a Silicone Mat?

Absolutely - and I usually do. Use good-quality baking parchment, not wax paper, and hold the corners down with tiny dots of macaron batter if you have a stronger fan oven that lifts it.

For even sizing, slide a printable macaron template under the parchment while piping, then remove it before baking.

A flat baking tray matters too. A warped tray can give you lopsided shells whichever surface you use. If I use silicone, I also like placing it on a perforated metal baking tray.

Flat Silicone Mats vs Grooved Macaron Mats

A flat silicone mat, including one with printed circles, simply gives you a visual piping guide. The raised circles sound helpful, but I find them more awkward than parchment.

You need to pipe neatly into the centre and leave enough room for the batter to spread. Pipe slightly off-centre and the shell can turn oval or reach the raised groove.

Rather paradoxically, you need fairly accurate piping to make the guide work well.

What About Double-Circle Macaron Mats?

You'll also see macaron mats with two circles rather than one. In my experience, they don't change very much. The extra circle gives another size guide, but you still need to pipe centrally and allow the batter room to spread.

If the circles are simply printed on a flat silicone mat, fine. If they're raised grooves, I still find parchment easier.

Mat Size and Baking Tray

it's worth checking the size of your mat and baking trays before buying one.

My grooved mat was slightly too large for one of my favourite trays, which meant it wasn't fully supported so some shells spread unevenly. Make sure:

• the entire mat lies flat on the tray.
• the tray fits comfortably in your oven.
• you use a strong, flat tray underneath.

For silicone, I now particularly like a perforated metal baking tray underneath.

Why Are My Macarons Sticking?

Sticking to paper or to silicone usually means:

• They're underbaked. This is the most common reason, especially on mats. Bake a couple of minutes longer.
• They haven't cooled. Leave them to cool completely before lifting.
• The mat isn't completely clean. Grease residue makes the bases stick.

How to remove macarons cleanly: let them cool completely, then peel the paper away from the shells, rather than pulling the shells off the paper. If they still cling, they need more baking - pop the next tray in for a minute or two longer.

How to Use and Clean a Silicone Macaron Mat

If you prefer silicone mats, a few tips will help:

• Keep one mat just for macarons, never for roasting or greasy baking.
• Wash it in hot soapy water and rinse well. To remove a greasy film, scrub gently with a paste of bicarbonate of soda and water, then rinse.
• Dishwasher? Many mats are dishwasher safe - check your manufacturer's instructions.
• Never oil it and replace it if it looks stained or smells. Older mats rarely give good macarons.
• Bake a little longer than on parchment - test one shell before taking the tray out.

My Favourite Use for a Grooved Macaron Mat

I no longer use my grooved mat for macarons but I definitely haven't thrown it away. Those circles are perfect for making this French Chocolate Mendiants recipe.

Spoon the melted chocolate into the grooves, decorate with dried fruit and nuts, leave to set, then peel the silicone away. You get beautifully round chocolate discs with almost no effort.

No wastage - and very French.

My Verdict: Parchment Paper Wins

For me, parchment paper wins every time: better feet, flatter bases and reliable timing. Silicone mats can work if you bake longer and keep them spotless, but I wouldn't buy a grooved macaron mat for beginners. A free printable template under parchment does the same job, without the concave bases.

That's my opinion after many batches in my own kitchen. If mats give you better results, go ahead! Macarons are all about finding what works in your own oven.

Recommended: baking parchment; sturdy flat baking tray.