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Customer Review

16 of 19 people found the following review helpful
5.0 out of 5 stars It works well but here are some tips..., 10 May 2013
This review is from: Silicone Macaron macaroon Baking Sheet Mat Muffin DIY Chocolate Cookie Mould Mode (Kitchen & Home)
I was really pleased with this product. As soon as I received it, I let it lay out on my cookie sheet. I have the large cookie sheets that are professional grade (I bought them from Michael's). It lied perfectly flat. I piped my batter using a gallon zip lock bag (I just cut 2 sides to make a square in the corner) and pipe. I don't have a precise way to measure how much batter goes into each circle. I pipe and then I push the batter to the outer edges of each circle (there is an inner circle and outer). I found that if I left the batter just settle on their own, not all the shells reach the outer edge. Pushing the batter while the batter is fresh doesn't impact the end result in the least. Let the batter sit for about 30-45 mins. I heat my oven to 375 (not convection) and bake for precisely 14 mins. The tops will get a little golden brown. If the shells are the least bit undercooked then they will most certainly stick to the mat. Also, you must let the shells cool completely otherwise they will remain stuck to the mat. If you follow my suggestions, the shells will be perfect, bakery-esque delights.
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