Review of macaron mats

Hello macaron lovers!
Today we will have a review of macaron mats, as this is an important point that many people forget about! let's start with the fact that there are 4 types of mats:
Silicone
Silicone reinforced
Teflon
Siliconized parchment
1) Let's start with silicone mat: It is soft, bends easily and can withstand temperatures up to +300 ° C, depending on the manufacturer. However, with it, shells won’t be able to form a feet due to the thick layer of silicone itself. Therefore, I do not recommend it for macaron.
2) Now let's look at the reinforced silicone mat that I often see at pastry chefs. In fact, this is an ordinary silicone mat, but with a reinforcing mesh hidden inside. Due to this, it becomes stronger, distributes the temperature better during baking. On the other hand, reinforced mesh retains heat for a long time. It's not so scary for gingerbread or eclairs. But for macarons or meringue, too long a warm-up can be disastrous. And it will take a long time to adjust the temperature, and also this mat does not always give smooth shells
3) I generally do not recommend parchment for macarons, as it is very thin and you are unlikely to get macaron at all.
4) Teflon mat: this is the best option for macarons. It can be white and brown, white is just more transparent and more convenient in piping shells, but I also use brown. The Teflon mat is ideal in thickness compared to other options. It heats up quickly and cools down quickly, which is good for caps, it makes ideal feet and smoothest skirts. A Teflon mat is what I recommend in my MacaronPro course to students.
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