Is parchment paper or a silicone mat better for macarons? I tested the same French-meringue macaron batter on parchment, a silicone baking mat and a grooved macaron mat. All three made attractive shells - but underneath they told a different story. For me, parchment still gave me the best feet, flattest bases and most reliable bake.
I'm Jill Colonna, author of Mad About Macarons (2010), and I've been making macarons since 2006. This is simply what works best in my kitchen - if silicone mats work beautifully for you, keep using them.
Table of Contents
- How I Tested Macaron Mats vs Parchment
- The Results
- Why Do Silicone Mats Give Smaller Feet?
- Do You Need a Silicone Mat for Macarons?
- Flat Silicone Mats vs Grooved Macaron Mats
- Mat Size and Baking Tray
- Why Are My Macarons Sticking?
- How to Use and Clean a Silicone Macaron Mat
- My Favourite Use for a Grooved Macaron Mat
- My Verdict: Parchment Paper Wins
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:
| Parchment paper | Flat silicone mat | Grooved macaron mat | |
| Feet | Tallest and most even | Smaller | Smallest |
| Shape | Nicely domed | Flatter | Flatter |
| Bases | Flat, matt and dry | Shiny, slightly concave | Shiny and more concave |
| Baking time | My usual time | Needed longer | Needed longer |
| Release | Peeled away cleanly once cool | Can stick if underbaked | Can stick if underbaked |
| My verdict | ? Winner | Workable | Not for me |
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.
Originally published 31 August 2012. Completely retested and updated.
Want More Macaron Help?
For my beginner recipe, troubleshooting fixes, fillings, tips and Paris favourites, see my complete French Macaron Guide
Asmita
I need to get one of these silicone mats. Thanks for the information.
Jill
OK, but note this is about the macaron mat with circles and not about the plain silicone mat.
Scott_D
I love the mat. It really helps me get all my macarons the same size. I've never had trouble free hand getting them round, but I would end up with all different sizes. Sometimes matching them up was a little trouble. Always ended up with one cookie with a big side and a small side. As for browning and feet, I thought it did great. I do spray mine with a very light spray of canola oil before using. I think that helps browning. The first time I didn't and had some stick,,
Jill
Glad to hear it works for you - interesting to hear. Yes, marrying up the pairs are easier but I personally love the one or two odd couples that I can use as as excuse just to 'test' the filling 😉
Jerome in Glasgow
C'est d'la triche!!! 😉
Jill
Sure is, Jérôme!
Debra
Hi Jill,
I've been making macarons, mostly with the general recipes from your book, which I love! I've been piping directly onto parchment paper, without any template. Most of the time, I get the sizes and round almost perfect; but I was wondering if you've found a template online or did you create your own template to put underneath the parchment?
Thanks!
PS: I purchased the same silicone mat in France, but have not yet used it. I went to a class at L'Atelier des Chefs, and learned there that the parchment and the baking sheets was much better to allow air to filter into the shells.
Jill
Hi Debra,
I'll be honest - I have never used a template. Never needed one - it's so easy to just pipe out rounds with a plain tip on to the paper. You can get the hang of it so quickly.
You got a macaron mat (with circles) or a normal silicone mat?
Katie
I think it's important to note the difference between one of these mats with circles and a regular Silpat. I find that I achieve the same results with parchment and with a Silpat, and I don't really have a preference other than that parchment is a pain when it rolls up on you constantly, so more often I use my Silpats. I was all giddy when I found the macaron mat with circles, even though I thought it may be fairly gimmicky. Similar to your experiences, I was fairly disenchanted. I noticed that they didn't peel off very well and left residue on the mat (exactly the same as in your picture) and holes in the shells. Not a very pretty product. I will probably give them another chance just because, but in the long run stick with regular Silpats or parchment. I appreciate the review!
Jill
Katie, agreed. Here I am talking about the silicone macaron mat (with the circles.) Interesting to here you have the same experiences!
All That I'm Eating
How interesting. I'm glad I read this. I love piping and so would probably stick to that. I'm also one of those people who would buy a mat too big for the tray! I'm glad it didn't go to waste though!
Jill
Hehe - like you, I don't go around the shops with a tape-measure in my handbag, even although my husband thinks I carry already too much in it!
Mardi@eatlivetravelwrite
Thanks for testing this out so I don't have to 😉 I have never had an issue with macarons not being round (that is in fact the least of my concerns!) so I have never understood the concept of a special mat just for that… For mendiants, however…… 😉
Jill
Now you see why I needed to post something, Mardi? It's so easy to pipe out rounds free-hand so no need for an expensive mat. As for the mendiants, it's the same thing: you still get a good round just by using the back of a spoon!
Vicki Bensinger
Everyone I know loves Silpat mats and to this day I haven't purchased one. Although I may have purchased this one for the circles had you not shared this review. To date I've used a sheet that I printed off online to place under my parchment as I piped, with circles, until I got the hang of making circles the same size. Once you do get the hang of it, you develop a type of rythum that makes piping quick and easy. You must be so speedy at it by now!
Nice review. Thanks for sharing that.
Jill
Vicki, I do love the Silpat mats for choux buns, eclairs and cookies - it's great for these. I've seen the circle idea but as you say, once you get the hang of it there's no need for that either. You're probably quicker than myself by now!
parisbreakfast
Thanks for saving us the trouble of falling for this gizmo.but your mendients are adorb.
Ingenious solution!
Jill
Thanks, Carol - even mendiants just need baking parchment and you can easily obtain perfect rounds with the back of the spoon...
Beckie
Hi Jill,
Read this with interest!! I thought I was being very clever in buying the silicone mats ( I even tried 2 different ones!) but have to say I get much better results on baking parchment too!!! And cleaning them is a nightmare!!!!
x
Jill
Yes, I forgot to mention the cleaning. Too right, Beckie!