Its macarons time again! And along with that, I am extremely happy to share a short review of a yet another wonderful product from The Cooking Doctor’s silicone bake-ware line.
I had earlier done a review of their beautiful cupcake liners that you can read here. I was very happy with the outcome of my cupcakes, and the macaroon mat triumphed as well, allaying my fears of “will the shells come off clean?”.
Please don’t mind the mess on the mat! I dropped a few drops of egg white. I thought I wiped it clean but when they came out of the oven it had this very thin white crust 😉
My previous attempts on macarons were on a baking sheet (Please see click here for my macaroon recipes), but the usage of mats take the experience to a new level. These mats have slightly elevated sides, and this ensures that the batter does not flow out when you pipe them. So it’s same sized macarons every time – one big highlight of the product I must say! The macarons did take a little more time to bake when compared to baking them on a parchment paper. I had to do 4 minutes more, but that again will totally depend on your oven; so the first time you might want to keep a close watch on the baking time.
Another advantage of the mat is that, it is double-sided with one side for round shaped macarons and the other you can bake whoopie pies, bake heart and flower shaped macarons too. The set also contains 3 pastry nozzles, 1 adaptor, 1 silicon piping bag and a recipe booklet.
I am extremely happy with my baking experience with The Cooking Doctor’s silicone bake-wares. So if you would be interest in knowing more of the bake-wares from THE COOKING DOCTOR then please click here or e-mail – firstname.lastname@example.org
Silicone bake-ware products are termed as “bake green “products as you avoid throwing away cupcake case, aluminum foils or parchment papers – a subtle way of doing your bit for the mother nature. The Cooking Doctor’s silicone bake-wares are made of the finest quality that is 100% safe and FDA approved. Yes do keep in mind that a low quality bake-ware can be hazards. So always make sure you buy the best, and do not compromise on the quality,
For the macarons please click here. I have used Wilton red food color here.
For the lemon butter cream icing –
- Icing sugar – 3.5-4 cups
- Unsalted butter – 115 grams
- Lemon Juice – 2 tablespoon
- Lemon zest – ½ teaspoon
How to –
In mixing bowl, beat the butter till pale and fluffy. Gradually add the sugar, 1 cup at a time and alternating with the lemon juice and zest. Beat well till the frosting is light and fluffy and until you get the desired consistency to pipe. Add more juice as needed.