Skip to main content

Shop

Silpat Macaron Mat Half

$32.95

Silpat Macaron Mat Half

$32.95

Out of stock

Join the waitlist to be emailed when this product becomes available

Size: 400 x 300mm

The Silpat Macaron Mat Half has been especially designed for making macarons. The circle templates provide a guide to ensure your finished product is evenly portioned. SILPAT® is known around the world as the original non-stick baking liner.

SILPAT® products never need greasing and replace the use of parchment paper. Utilising SILPAT® products saves you time and money and reduces waste in our environment. Ideal for use when creating pastries, baking biscuits, working with sugar and all sugary and salted preparations. SILPAT® liners are made of fiberglass and food grade silicone and are completely food safe.

Silpat® is effective in temperatures from -40°F to 480°F (or -40°C to 280°C)

There are some “Do Not’s” Do not grease the Silpat®. Do not use knives, scrapers, brushes or cutters on the Silpat®. Do not cut on the Silpat®. Do not fold the Silpat®. Never use a cut or torn Silpat®.

 

Related Classes

Melissa Coppel’s Mount Lychee

Melissa Coppel returns to Savour online classes with one of her signature chocolates featuring an intricate spray design, a smooth vanilla yoghurt ganache, lychee rocher and a raspberry compote.

Chef Kirsten Tibballs

Date Released 17/01/2020

Difficulty Advanced

Video Time 20 mins

Yeild Yeild 24

Preperation Time 3 hours

Carrot Cake

A decadent level-up of a classic carrot cake. Sandwiched between 3 layers of moist carrot cake is an abundance of luscious caramel cream cheese frosting and salted caramel.

Chef Kirsten Tibballs

Date Released 09/10/2019

Difficulty Beginner

Video Time 21:17 mins

Yeild Yeild 1 x 3-tiered 18cm cake

Preperation Time 1 hour

Mango and Coconut Macarons

Learn to create macarons using the French method. Bursting with tropical, summer flavours, these macarons are filled with a delicious coconut filling and mango jelly. – Gluten-free.

Chef Kirsten Tibballs

Date Released 09/01/2015

Difficulty Intermediate

Video Time 20 mins

Yeild Yeild 55

Preperation Time 45 mins

Frank Haasnoot’s Chocolate Collar

World Chocolate Master Frank Haasnoot creates a unique garnish to use for cakes and petit gateaux.

Chef Kirsten Tibballs

Date Released 11/01/2017

Difficulty Beginner

Video Time 4 mins

Yeild Yeild NA

Preperation Time 10 mins

Carousel

Fresh from Kirsten’s Livestream, this delicious new tart was developed as a special thank you to her 500k Instagram followers! Kirsten has filmed the full recipe step-by -step to share with her online class subscribers and it is available now. Filled with flavours of raspberry and gold chocolate with a unique hazelnut ganache and jaconde pinwheel.

Chef Kirsten Tibballs

Date Released 16/07/2019

Difficulty Advanced

Video Time 45 mins

Yeild Yeild 2

Preperation Time 2 hours 49 mins

Espresso Mascarpone Cup

Chocolate, mascarpone and a hit of espresso coffee make these textured desserts the perfect ‘pick-me-up’.

Chef Kirsten Tibballs

Date Released 11/01/2018

Difficulty Beginner

Video Time 14 mins

Yeild Yeild 6

Preperation Time 1 hour

Pistachio Macaron Cake

This macaron cake will make your guests green with envy! The crunch of the macaron works seamlessly with the raspberry jam and smooth custard cream

Chef Kirsten Tibballs

Date Released 16/05/2018

Difficulty Intermediate

Video Time 24 mins

Yeild Yeild 2

Preperation Time 1 hour 10 mins

Jerome Landrieu’s Peanut Bar

Snacking? Jerome Landrieu’s Peanut Bar has you covered with perfect results everytime!

Chef Jerome Landrieu

Date Released 22/06/2018

Difficulty Intermediate

Video Time 13 mins

Yeild Yeild 32

Preperation Time 1 hour 12 mins

Pate A Foncer

Pâte à Foncer is French shortcrust pastry that can be used for both sweet and savoury applications due to its low sugar content. It’s a perfect base for any tart!

Chef Kirsten Tibballs

Date Released 23/05/2018

Difficulty Intermediate

Video Time 13 mins

Yeild Yeild NA

Preperation Time 1 hour 30 mins

Ricky Wong’s Winning Eclair

Flavours of coconut, mango, yuzu and passionfruit are encased in crispy choux, bringing you to a tropical paradise. It’s easy to see why Ricky Wong’s eclair won at Savour Patissier of the Year!

Chef Kirsten Tibballs

Date Released 29/06/2018

Difficulty Advanced

Video Time 37 mins

Yeild Yeild 30

Preperation Time 3 hours

Vegan Macaron

Did you know you can create delicious vegan macarons using aquafaba? Try this recipe and impress your friends and family when they can’t tell the difference!

Chef Kirsten Tibballs

Date Released 31/12/2018

Difficulty Intermediate

Video Time 17 mins

Yeild Yeild 44

Preperation Time 1 hour 30 mins

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies