Asked by: Simas Goitia
food and drink desserts and baking

Can you bake macarons on parchment paper?

Last Updated: 17th January, 2020

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Unfortunately, parchment paper and wax paper are not interchangeable. To make a flawless macaron you need a non-stick, heat safe surface to pipe your cookie on, and parchment paper is a great solution. Plus, not all wax papers are meant to go in the oven, they could melt or worse ignite (yikes!).

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In this way, can I bake macarons without parchment paper?

It seems you do not have to use parchment paper, but many argue that it is the best way to ensure the macaron doesn't stick. Another option that people offer instead of parchment paper are called Silpats, or silicon mats, that can be baked.

Additionally, can you use aluminum foil instead of parchment paper for macarons? Consider alternatives to parchment paper to ensure your macaroons do not stick to the baking sheets while baking. Tear sheets of aluminum foil or rice paper. The aluminum foil must be greased with shortening to keep the macaroons from sticking.

Secondly, why do my macarons stick to the parchment paper?

Too high oven temperature is culprit for many popular problems, like hollow macarons, cracked top, and/or browned shells. If bottom of the macarons stick to the parchment paper, or silicone mat, it means they're not cooked long enough, or you haven't cooled the cookies enough before removing.

Do you have to use parchment paper for meringues?

Non-stick parchment or silicone oven liners are essential – use plain greaseproof paper or a bog-standard baking tray and you're likely to be scraping crumbled meringue mess off them. If they're stuck to non-stick baking parchment, then they just need to cook for a bit longer.

Related Question Answers

Nedelcho Epton

Professional

Is there any substitute for parchment paper?

Aluminum foil is a viable substitute for parchment paper too, but again, depends on your intended usage. Foil is basically a very thin piece of aluminum. It can be great for lining the dishes and pans you are cooking with so that cleanup is easier.

Raudel Arberas

Professional

Why are macarons so expensive?

Macarons are expensive, because they require expensive ingredients like almonds, (opt. fresh fruits or/and berries), natural flavourings, etc. The whole idea is in making a perfect product by taste and also visually. This requires good ingredients, precise baking, skilled filling and decorating and so on.

Malica Clamote

Explainer

Can you use regular flour in macarons?

Hey There! So here's the deal, the only types of flour that you want to use for making French Macarons are nut flours (which are really just finely ground nuts). Macarons are most commonly made with almond flour but I've successfully made them with hazelnut flour, pistachio flour, and even pecan flour!

Urtzi Weyand

Explainer

How big should a Macaron be?

Each baking sheet will then give you a total of 32 circles (for 16 finished cookies), optimized for the standard macaron size of 3.5 cm with 2 cm space between each.

Benardino Klockler

Pundit

What do I do if my Macaron batter is too runny?

6. If your batter is too thin, you can add a tablespoon of almond flour at a time until you reach the desired consistency. 7. When mixing food coloring into the batter to color your macarons, be sure to use a gelatin-based food coloring (such as Wilton), as that will not disturb the consistency of the batter.

Ernie Sagardoy

Pundit

How long should macarons rest?

Let the macarons rest after filling
Once you have filled your macarons, keep them in the fridge for at least 24 hours before you try them. Then, let them sit at room temperature for like 20 minutes before you eat them. This will give them a perfect texture.

Reginald Slotowsk

Pundit

What is the best temperature to bake Macaron?

Generally speaking, you'll find that ideal temperatures range from 300 °F / 149 °C to 350 °F / 177 °C and ideal cooking times range from 10 to 14 minutes for 2 in (5 cm) macarons. Other variables include ventilation, humidity, altitude, and whether or not you have an oven fan.

Xoaquin Eschholz

Pundit

Why is my Macaron batter so thick?

– Incorrect measurements of ingredients FIX: a kitchen scale is a must when making macarons. If you use cups to measure your ingredients, you might end up with too much almond flour or too little egg whites leading to a thick dry batter that never thins out no matter how much you fold.

Ayleen Roelofsen

Pundit

Can you rest macarons for too long?

Yes, it can. More is definitely not better. If your shells have already developed a skin and lost its glossy sheen, put them in the oven. Shells that have become too dry may become lopsided when baked or the feets may get stuck to the mat and break off.

En Thormann

Teacher

How long can Macaron batter sit before piping?

most receipes advise to let them "dry" once the macarons are formed and before they're baked (half an hour, an hour). But once they're baked and filled with cream it's recommanded to let them in the fridge during one day.

Bunny Orueta

Teacher

Should macarons be chewy?

The texture and surface of the cookie should be very smooth. The cookie's texture beneath the crust should be light, just a little chewy, and soft, but not so soft that it's mushy. It's okay if the cookie looks "uncooked." As much as I love sugar, sweetness shouldn't take over in a macaron.

Argelio De O

Teacher

How do you get macarons off baking sheets?

When you remove baking tray from the oven - place it on a cooling rack. The air will circulate and cool yor macarons down. When completely cold they will come off the baking paper just as easily as they did after popping them in the freezer

Pei Kister

Teacher

Why do macarons crack without feet?

If your macarons don't have feet, it could be because your batter is too wet. To help your macarons develop a skin, leave them out at room temperature after piping for 20 to 30 minutes. Carefully touch the tops of your shells. If you feel a skin has developed, they're ready to bake.

Aminta Wiebensohn

Reviewer

Can I use wax paper for baking macarons?

Unfortunately, parchment paper and wax paper are not interchangeable. To make a flawless macaron you need a non-stick, heat safe surface to pipe your cookie on, and parchment paper is a great solution. Plus, not all wax papers are meant to go in the oven, they could melt or worse ignite (yikes!).

Nisri Henneken

Reviewer

Is parchment paper toxic?

Parchment is not paper, it is animal skin stretched and scraped clean, sometimes coloured. It is primarily cellulose and reacts to heat and humidity a great deal. It is not toxic but will curl if used for cooking, so while it is safe, it is a very bad choice.

Celio Vaduva

Reviewer

Does parchment paper change baking time?

Baking cookies on parchment paper does make the bottom of the cookie not brown as fast as they do on cookie sheet. So if that is something you want, like you find the cookies to be too crisp on the bottom it's something to consider. Parchment paper also makes for simpler cleanup.

Nasima Zherebyatiev

Supporter

What do you use parchment paper for?

Parchment paper is grease- and moisture-resistant paper specially treated for oven use. It is very versatile—use it to line cake molds and baking sheets, to wrap fish and other dishes that are cooked en papillote, and to cover countertops during messy tasks to make cleanup easy.

Ahitana Ludeking

Supporter

How do I make parchment paper?

Steps
  1. Brew a cup of strong coffee, almost black, depending on how dark you want your paper to be.
  2. Take a piece of paper and crumple it.
  3. Gently unfold it.
  4. Dip a cotton ball in the cup of warm coffee and evenly distribute it throughout the paper.
  5. Let it dry using a hair drier or fan.

Ketevan Hakmi

Supporter

Is wax paper the same as parchment paper?

Parchment paper is coated with silicone to give it a nonstick, heat-resistant surface, and wax paper (or waxed paper) is—as the name suggests—coated with a soybean or paraffin wax. Because of this coating, wax paper is not meant for use in the oven—the wax coating on it will melt if the paper is exposed to direct heat.