Skip to main content


Silpat Macaron Mat Full

$59.95 AUD

Silpat Macaron Mat Full

$59.95 AUD

In stock

A silicon mat with convenient circle template to create guidence and ease whilst piping macarons.

Known around the world as the original non-stick baking liner, SILPAT mats 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 mats are made of fiberglass and food grade silicone and are completely food safe.

Size: 585 x 385mm
Temperature Range: -40° C (-40°F) – 280°C (480°F)

Do not grease the Silpat mat. Do not use knives, scrapers, brushes or cutters on the Silpat mat. Do not cut on the Silpat mat. Do not fold the Silpat mat. Never use a cut or torn Silpat mat.

Related Classes

Daniel Alvarez’s Kouign-Amann

Kouign-Amann is known to be one of the most indulgent pastries with layers upon layers of dough, butter and sugar and Daniel Alvarez brings you the perfect recipe!

Daniel Alvarez



12 mins

Yeild 9

6 hours

Cherry Choc-Coconut Dessert

A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.

Kirsten Tibballs



33 mins

Yeild 10

3 hours

Buche De Noel

This chocolate glazed Yule log, filled with a festive mousse and raspberry jelly insert, is the perfect dessert for a Christmas Day feast.

Kirsten Tibballs



61 mins

Yeild N/A

1 hour 40 mins

Peanut Butter Macarons

Learn the step-by-step method of making these Italian macarons which combine chewy and crunchy textures. This class will cover preparing your own tant pour tant, baking the perfect macaron shells and filling them with an irresistible peanut butter ganache. – Gluten free.

Kirsten Tibballs



27 mins

Yeild 50

1 hour 30 mins

Liquorice Macarons

If you love the taste of liquorice then this is the macaron for you! Learn the step-by-step method of creating Italian macaron shells and luscious liquorice ganache filling. – Gluten free.

Kirsten Tibballs



18 mins

Yeild 35

1 hour 40 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.


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.


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.


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