Review on Perfectly Crispy Charcoal Macarons: 🥖 Mastrad's Baking Sheet Delivers Flawless Results by Denise Harris

My first attempt to use this for french macaroons was a failure. The macaroons all looked perfect as you would see in a French bakery, but when I tried to take them off they stuck to the mat. My second try was much better - all but a few were perfect. Here are some troubleshooting tips: 1. Don't forget to lightly grease the mat. I used butter to lightly brush each circle before spreading the macaroon batter. Leave the cooked macaroons on the mat for at least 10 minutes after baking. Refrigeration will make the dough firmer and easier to remove. When removing from the mat, do not simply tear off with your fingers, but carefully lift the edge of the macaroon with a spatula or similar before separating the rest with your fingers. Much luck!