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
Rollerscrapper
Aha! I purchased some adorably shaped ones that have a bear, heart and star. After about 3 failed batches I was blaming my macaron making hiatus, but probably it's the mat. I had finally gotten perfect Macs on parchment but moved to silicone and then took a break during which I bought a Mat like this and had do much failure. Perhaps I should just go back to parchment! Thanks for the review!
Jill
Glad to be of help, Rollerscrapper. Don't let the fancy gadgets put you off. You're right, stick to good parchment! Enjoy macaron making. You're a star, you don't need fancy shapes 😉
Rollerscrapper
Thanks Jill! I tried one more time and had perfect round Macs and the shaped ones were a flop, so I have decided that the shaped ones are just not in the cards!
Jill
Never impossible! GLad to hear about the perfect round macs; let's face it, that's what matters most for a typical, classic Parisian macaron - and the taste. Enjoy macaroning. J xo
Chanel
Hey Jill! I have a silicone mat and I enjoy it a lot. To be honest I'm sort of afraid to just go completely with parchment. I always find my macarons not as rich as yours in the image and not as stiff/sticky/sticking to the mat. Is there anyway I can fix that? Also is spraying a mat with Pam or some sort of non stick spray worth trying? Sorry for all these questions! xo
Jill
Hi Chanel, As I say in this post, I much prefer just using baking parchment. I find that these mats make macarons stick a lot - not so great. So yes, spray with a non-stick spray beforehand. Just good quality baking parchment makes the foot bigger and no sticking. Just go for it!
Mia
thank you for this review! i saw it online and wanted to run to macys to buy it but i think i'll stick with the parchment paper. 🙂
Jill
Well, I'm glad I've helped you save some money, Mia. 😉
Cheers.
Dee
I bought the mats, had to find baking sheets that they fit on, used them for one tray and piped the rest onto parchment and now the mats are just taking up space.
Amanda
Hi Jill
Thanks for the review. Do you recommend the silpat for making macarons? Are the results comparable between the parchment paper and the silpat?
Cheers
Jill
Amanda, I prefer using parchment paper for making macarons since the result is always consistent. Silpat is fine but I've found that the macarons spread a bit too much and don't produce as perfect feet by just using parchment.
jehanen@thecookingdoctor
I agree with you, JIll that this mat is probably an unnecesary luxury. I got mine ( Lekue) at half price from the generous retailer for me to try,it is similar as your mastrad, most of the mac feet are stuck on the indented circles, so only used the mat once...and went back to the ever so reliable free hand -or with drawn circles underneath the baking paper for those special occasions. I am happy that a mac expert like u came to the same conclusion, so it wasnt just me being silly with the mat then:-)
Hester @ Alchemy in the Kitchen
Very thorough testing, Jill. I've looked at some of these mats but after reading your experiences I think I'll go free-hand with the piping.
Paula
You are wonderful to have posted this and to have done all the work to do so. I've only made macs once and never had a problem getting them round. I'm a big fan of using parchment paper, for macs and all my other baking. Often look at the baking mats but always talk myself out of purchasing them.
Jill
What can I say, Paula? Here's to good old parchment paper and free-piping easily these round macarons without any expensive gadgets! Thanks for your sweet words.
Nami | Just One Cookbook
That was a fun product review Jill! I liked how you figured out other usages for the mat! 😀 You have been baking without one and I think it's great that we don't have to spend extra money to make a nice outcome. When I hear bloggers loving those silmats, I was excited to buy one (um, even though I only occasionally bake), but my oven size is a bit smaller kind that the mat didn't fit sideways to the oven! I returned it..and wished that they come in a smaller size. Anyway, thank you for the review and you were the perfect person to test it out! 😉
Jill
Well I'm glad you thought it was fun, Nami. I'm kicking myself for finding something in my cupboard that I don't need and expensive to boot! Never mind. All in the art of testing for my friends here, eh?
Lora
Thanks for this informative post. You have steered me way from buying one. Perfecting my hand piping it is!
Jill
I don't think you need much more perfecting on the piping, Lora. You're fantastic and so creative!