{"id":8368,"date":"2023-09-30T23:06:09","date_gmt":"2023-10-01T03:06:09","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=8368"},"modified":"2023-10-11T19:54:49","modified_gmt":"2023-10-11T23:54:49","slug":"how-to-prevent-your-macarons-from-sticking-to-baking-paper","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/how-to-prevent-your-macarons-from-sticking-to-baking-paper\/","title":{"rendered":"How to Prevent Your Macarons from Sticking to Baking Paper"},"content":{"rendered":"\n<p class=\"has-text-color\" style=\"color:#7b7b7b\"><em>This post contains affiliate links.<\/em><\/p>\n\n\n\n<p>Macarons are a delicious French treat that can be tricky to make. One of the most common problems I&#8217;ve had is that my macarons stick to the baking paper, resulting in a mess. So why do macarons stick to paper, and how can you prevent it?<\/p>\n\n\n\n<p><strong>Macarons generally stick to baking paper because they are underbaked or overbaked. Macarons are meant to be baked until the shells are firm but not browned. However, if they&#8217;re overbaked they burn and stick to the baking paper. Make sure you are baking the macarons for the correct amount of time.<\/strong><\/p>\n\n\n\n<p>It&#8217;s always a pain to find out that your macarons got stuck to the baking paper! That&#8217;s why, below, I&#8217;ve listed out a ton of tips and tricks to prevent that from happening in the future!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why Do Your Macarons Stick To The Parchment Paper?<\/h2>\n\n\n<figure class=\"aligncenter wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/10\/Prevent-Your-Macarons-From-Sticking-To-The-Baking-Paper.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Prevent Your Macarons From Sticking To The Baking Paper\" style=\"object-fit:cover;\" srcset=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/10\/Prevent-Your-Macarons-From-Sticking-To-The-Baking-Paper.jpg 800w, https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/10\/Prevent-Your-Macarons-From-Sticking-To-The-Baking-Paper-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n<p>There are <em><strong>multiple reasons<\/strong><\/em> why your macarons might stick to the parchment paper. Here are some of the most common ones I\u2019ve discovered in my experience:<\/p>\n\n\n\n<ul>\n<li><strong>You Underbaked The Macarons<\/strong><\/li>\n\n\n\n<li><strong>You Didn&#8217;t Use Enough Flour<\/strong><\/li>\n\n\n\n<li><strong>You Didn&#8217;t Let Them Cool Properly<\/strong><\/li>\n\n\n\n<li><strong>You Used Too Many Liquid Ingredients<\/strong><\/li>\n\n\n\n<li><strong>You Used The Wrong Type of Baking Paper<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Even though there are many factors that could affect <em><strong>why your macarons got stuck<\/strong><\/em> to the baking paper, there are simple ways to prevent them from ever happening in the first place!<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\">You Underbaked The Macarons<\/h3>\n\n\n\n<p>Like any other cookie, macarons must be baked <em>until they are firm.<\/em> If you take them out of the oven too early, <em><strong>they will be undercooked and stickier,<\/strong><\/em> which makes them more likely to stick to the parchment paper.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em><strong>Make sure you check your recipe and bake them for the recommended amount of time!<\/strong><\/em><\/p>\n\n\n\n<p>Below is a chart I made that demonstrates the <em>corresponding temperatures and baking times:<\/em><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th class=\"has-text-align-center\" data-align=\"center\">Temperature<\/th><th class=\"has-text-align-center\" data-align=\"center\">Baking Time<\/th><\/tr><\/thead><tbody><tr><td class=\"has-text-align-center\" data-align=\"center\">285 Degrees Fahrenheit<\/td><td class=\"has-text-align-center\" data-align=\"center\">12-15 Minutes<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">300 Degrees Fahrenheit<\/td><td class=\"has-text-align-center\" data-align=\"center\">10-13 Minutes<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">325 Degrees Fahrenheit<\/td><td class=\"has-text-align-center\" data-align=\"center\">8-12 Minutes<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">340 Degrees Fahrenheit<\/td><td class=\"has-text-align-center\" data-align=\"center\">7-10 Minutes<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"has-medium-font-size\"><strong>*By the way, <\/strong>if you&#8217;re looking for some <strong>new cookie sheets\/baking pans<\/strong> to replace for your kitchen, I recently came across the <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/2YTjQFM\" target=\"_blank\">Perfect Nonstick Cookie Sheets \/ Baking Sheets Set<\/a><\/strong> that I got for myself and they work great! You can check out these Nonstick Cookie Sheet Set on Amazon!<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\">You Didn&#8217;t Use Enough Flour<\/h3>\n\n\n\n<p>Not using the correct amount of <em><strong>almond flour<\/strong><\/em> or not flouring your parchment paper can also make your macarons stick.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em><strong>Almond flour provides structure and stability to the macaron batter!<\/strong><\/em><\/p>\n\n\n\n<p>If you don&#8217;t add enough almond flour, the batter can <em>spread excessively during baking,<\/em> leading to thin shells that are more likely to <em><strong>stick <\/strong><\/em>to the parchment paper.<\/p>\n\n\n\n<p>Make sure you use enough almond flour in your recipe, and that you <em><strong>lightly dust your parchment paper <\/strong><\/em>with flour before adding the batter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\">You Didn&#8217;t Let Them Cool Properly<\/h3>\n\n\n\n<p>The cooling process is very important for macarons. They have a <strong><em>delicate texture,<\/em><\/strong> and if they are not fully cooled, they can be more prone to <em>sticking to the parchment paper.<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Macarons-Need-To-Fully-Cool-Down-After-Baking.jpg\" alt=\"Macarons Need To Fully Cool Down After Baking!\" class=\"wp-image-9865\" srcset=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Macarons-Need-To-Fully-Cool-Down-After-Baking.jpg 800w, https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Macarons-Need-To-Fully-Cool-Down-After-Baking-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\"><strong>Warm Macarons Will Stick To The Parchment Paper!<\/strong><\/figcaption><\/figure><\/div>\n\n\n<p>If the macarons are not allowed to<em><strong> cool completely<\/strong><\/em> and are<em><strong> still warm <\/strong><\/em>when you try to remove them from the parchment paper, then they will get stuck!<\/p>\n\n\n\n<p class=\"has-text-align-center\">Depending on the size of the pan, I like to let my macarons <em><strong>cool for at least 15 minutes<\/strong><\/em> before removing them!<\/p>\n\n\n\n<p class=\"has-medium-font-size\">If you&#8217;re baking a lot of cookies at once, you will need a cooling rack that will be capable of holding a lot of cookies. I recently saw this <a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/3U44xBA\" target=\"_blank\"><strong>Wilton Excelle 3-Tier Cooling Rack for Cookies<\/strong><\/a> that can hold <strong>at least 50 small sugar cookies at one time.<\/strong> You can check out this cooling rack on Amazon!<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\">You Used Too Many Liquid Ingredients<\/h3>\n\n\n\n<p>When you&#8217;re baking macarons, it&#8217;s all about finding that perfect consistency in your batter which is <strong><em>smooth and flowing.<\/em><\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong><em>If your macaron batter is too runny, then it is likely that you used too many liquid ingredients!<\/em><\/strong><\/p>\n\n\n\n<p>Using too many liquid ingredients in your recipe can make your macarons stick because they take <strong><em>longer to bake in the oven.<\/em><\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Dont-Use-Too-Many-Liquid-Ingredients.jpg\" alt=\"Liquidy Macarons Will Stick To The Parchment Paper!\" class=\"wp-image-9876\" srcset=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Dont-Use-Too-Many-Liquid-Ingredients.jpg 800w, https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Dont-Use-Too-Many-Liquid-Ingredients-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\"><strong>Liquidy Macarons Will Stick To The Parchment Paper!<\/strong><\/figcaption><\/figure><\/div>\n\n\n<p>I also found that you have to be careful with liquid additions like <strong><em>food coloring or extracts.<\/em><\/strong> Putting in too much can make your batter too <em><strong>thin<\/strong><\/em> and cause issues during baking.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em><strong>You want to follow the recipe instructions on what to add and in what order!<\/strong><\/em><\/p>\n\n\n\n<p style=\"font-size:20px\"><strong>*By the way,<\/strong>\u00a0I recently wrote an article explaining\u00a0<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.bakingnook.com\/why-are-your-macarons-chewy\/\" data-type=\"post\" data-id=\"8321\" target=\"_blank\">Why Your Macarons Could Come Out Chewy.<\/a><\/strong>\u00a0In this article, I break down all the different ways\u00a0<strong><em>to fix and prevent overly chewy macarons<\/em><\/strong>\u00a0in every scenario. You can check out this article here!<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\">You Used The Wrong Type of Baking Paper<\/h3>\n\n\n\n<p>Sometimes, <em><strong>the quality of parchment paper matters.<\/strong><\/em> Lower-quality paper can lead to your macarons sticking even if you did everything right with your macaron batter.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em><strong>Silicone-coated parchment paper can offer a non-stick surface!<\/strong><\/em><\/p>\n\n\n\n<p><strong><em>Greasy parchment papers<\/em><\/strong> can also interfere with the macarons&#8217; ability to properly <em><strong>set <\/strong><\/em>and can cause <em><strong>sticking<\/strong><\/em>. Make sure to use regular parchment paper when baking the macarons.<\/p>\n\n\n\n<p class=\"has-medium-font-size\">I always had the old-fashioned parchment paper roll in my kitchen but I recently came across a&nbsp;<strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B08M44G72B?tag=dnfproduction-20,aps,103&amp;sr=8-5&amp;th=1&amp;linkCode=sl1&amp;tag=dnfproduction-20&amp;linkId=4ece017fbe268c71234781c93386981d&amp;language=en_US&amp;ref_=as_li_ss_tl\" target=\"_blank\">Box of Heavy Duty Flat Parchment Paper Sheets<\/a><\/strong>&nbsp;that work great without trying to rip the perfect sheet which never seems to work out.&nbsp;<strong>These sheets come in different sizes to fit your pans!<\/strong>&nbsp;You can check out these parchment sheets on Amazon!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"text-transform:capitalize\">Is it better to bake macarons on parchment paper or a silicone mat?<\/h2>\n\n\n\n<p><strong>Generally speaking, silicone mats are better to bake macarons on than parchment paper. Silicone mats distribute oven heat more equally across the macarons making them bake evenly from all sides. The silicone mats also help the macarons retain the same baking temperature without any hot spots.<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>While both parchment paper and silicone mats can be used for baking macarons, <strong>I prefer using silicone mats!<\/strong><\/em><\/p>\n\n\n\n<p>Silicone mats are <em><strong>more non-stick<\/strong><\/em> and easy to use. I also find that they help the macarons keep their shape better.<\/p>\n\n\n\n<p style=\"font-size:20px\"><strong>*Side Note:<\/strong> I recently wrote an article breaking down <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.bakingnook.com\/simple-ways-to-make-sure-your-macarons-rise-evenly\/\" data-type=\"post\" data-id=\"8807\" target=\"_blank\">10 Simple Ways To Make Sure Your Macarons Rise Evenly.<\/a><\/strong> In this article, I talk about all the different ways <strong><em>to fix and prevent flat macarons<\/em><\/strong> in every scenario and make sure they rise to their fullest potential. You can check out this article here!<\/p>\n\n\n\n<p>Silicone mats also encourage a better spread, reduce conductivity, and are sturdier than parchment paper, which can tear easily.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong><em>Even though parchment paper is cheaper than silicone mats, I think the mats are worth the investment<\/em>!<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">If you\u2019re using parchment paper, make sure you <em><strong>flour it lightly<\/strong><\/em> before adding the batter.<\/p>\n\n\n\n<p>Below, I found a video that shows exactly which baking paper or mat is best to use for baking macarons:<\/p>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Strawberry Macarons | Which baking mat is BEST to use?\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/LEuBuV783nw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p style=\"font-size:20px\">The <em>best option<\/em> for baking macarons is to use <strong><em>non-stick silicone mats instead of baking paper.<\/em><\/strong> These liners are reusable and great for <em><strong>non-stick purposes.<\/strong><\/em> I recently came across some great <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/46yEZC3\" target=\"_blank\">Non-Stick Silicone Baking Mats<\/a><\/strong> that work! You can check them out on Amazon!<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Both are great when it comes to non-stick purposes but silicone mats actually provide better <strong>heat distribution<\/strong> during baking.<\/em><\/p>\n\n\n\n<p>This means that when you are baking cookies or other pastries, heat is evenly distributed throughout which reduces the risk of having <em><strong>burnt and raw cookies<\/strong><\/em> on the same baking sheet.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Do You Fix A Sticky Bottom Of Macarons?<\/h2>\n\n\n\n<p><strong>The best way to fix the sticky bottom of macarons is to put them back into the oven and bake them for a few minutes longer. Re-baking helps them firm up and reduce their stickiness. To prevent future sticky bottoms, rest the piped macarons before baking for at least 20 minutes to form a light film.<\/strong><\/p>\n\n\n\n<p>If your macarons are still sticking after re-baking them for a few minutes, try increasing the oven temperature by <strong><em>10-15 degrees Fahrenheit<\/em><\/strong> and bake them for a few minutes longer.<\/p>\n\n\n\n<p>When looking into the best way to fix a sticky macaron bottom, <em>Jenna Atkinson<\/em> from <em><strong>kitchenfoliage.com<\/strong><\/em>:<\/p>\n\n\n\n<figure class=\"wp-block-pullquote\"><blockquote><p><em><strong>&#8220;If your first batch of macarons come out of the oven with sticky bottoms, try baking the macarons for 1-2 minutes more. Keep a close eye on them as they can burn very quickly. You can use a baking utensil to check the bottom of one of them while they are in the oven to check to see if they are done.&#8221;<\/strong><\/em><\/p><cite><em><a href=\"https:\/\/kitchenfoliage.com\/2021\/02\/18\/why-macarons-have-sticky-bottom-shells\/\" target=\"_blank\" rel=\"noreferrer noopener\">kitchenfoliage.com<\/a><\/em><\/cite><\/blockquote><\/figure>\n\n\n\n<p>When I place my sticky macarons back in the oven for a longer baking time, the <strong><em>macarons tend to lose the extra moisture<\/em><\/strong> from them, making them less sticky!<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>When baking macarons, I noticed that the best way to prevent sticky bottoms is to <strong>let the macarons rest for at least 20 minutes before baking them!<\/strong><\/em><\/p>\n\n\n\n<p>When these piped macarons rest, a thin film forms over them that acts as a <em><strong>protective barrier<\/strong> <\/em>which prevents them from sticking and helps <em><strong>keep their shape.<\/strong><\/em><\/p>\n\n\n\n<p style=\"font-size:20px\"><strong>*By the way,<\/strong> I recently wrote an article explaining <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.bakingnook.com\/why-did-my-macarons-crack-on-top\/\" data-type=\"post\" data-id=\"6726\" target=\"_blank\">Why Your Macarons Could Have Cracked on Top.<\/a><\/strong> In this article, I break down all the different ways <strong><em>to fix and prevent cracked macarons<\/em><\/strong> in every scenario. You can check out this article here!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How To Remove Macarons From Parchment Paper?<\/h2>\n\n\n\n<p><strong>As a general rule, macarons should only be removed from parchment paper after they&#8217;re completely cooled. Once they are cooled, you should be able to peel them off the parchment paper easily. If they are sticking, use an offset spatula to loosen the edges of the macarons and gently lift them off.<\/strong><\/p>\n\n\n\n<p>If your macarons are still sticking after cooling, try using a knife or an <em><strong>offset spatula<\/strong><\/em> to loosen them from the parchment paper.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong><em>Gently slide the knife or spatula under the macaron and lift it off the parchment paper!<\/em><\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Use-A-Butter-Knife-To-Remove-Macarons.jpg\" alt=\"Use A Butter Knife To Remove Macarons!\" class=\"wp-image-9894\" srcset=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Use-A-Butter-Knife-To-Remove-Macarons.jpg 800w, https:\/\/www.bakingnook.com\/wp-content\/uploads\/2023\/09\/Use-A-Butter-Knife-To-Remove-Macarons-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\"><strong>Make Sure The Macarons Are Fully Cooled Before Removing Them!<\/strong><\/figcaption><\/figure><\/div>\n\n\n<p>You can also use the <strong><em>&#8220;water method&#8221;<\/em><\/strong> to remove your macarons from the parchment paper. Once the macarons have cooled, place some drops of <strong>cold water<\/strong> between the baking paper and the macarons. <\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Gently lift the parchment paper and the macarons should come off easily!<\/em><\/p>\n\n\n\n<p style=\"font-size:20px\"><strong>*By the way,<\/strong>\u00a0I recently wrote an article explaining\u00a0<strong><a href=\"https:\/\/www.bakingnook.com\/why-are-your-macarons-crunchy\/\" data-type=\"post\" data-id=\"8363\" target=\"_blank\" rel=\"noreferrer noopener\">Why Your Macarons Could Turn Out Crunchy When Done.<\/a><\/strong>\u00a0In this article, I break down all the different ways\u00a0<strong><em>to fix and prevent overly crunchy macarons<\/em><\/strong>\u00a0in every scenario. You can check out this article here!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Do You Keep Macarons From Sticking To Parchment Paper?<\/h2>\n\n\n\n<p><strong>To prevent your macarons from sticking to parchment paper, dust your parchment paper with flour before adding the batter. This creates a barrier between the paper and the macarons to help prevent sticking. Also, a liquidy batter can stick more easily, make sure to add enough flour to the batter.<\/strong><\/p>\n\n\n\n<p>You want to use the right amount of liquid ingredients in your recipe. <em>Too much liquid can make the macarons stick.<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong><em>Make sure you measure the ingredients correctly and don\u2019t add too much liquid.<\/em><\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/10\/Dust-The-Parchment-Paper-With-Flour-Before-Pouring.jpg\" alt=\"Dust The Parchment Paper With Flour Before Pouring\" class=\"wp-image-8376\" srcset=\"https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/10\/Dust-The-Parchment-Paper-With-Flour-Before-Pouring.jpg 800w, https:\/\/www.bakingnook.com\/wp-content\/uploads\/2022\/10\/Dust-The-Parchment-Paper-With-Flour-Before-Pouring-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\"><strong>Flour Will Keep The Macarons From Sticking To The Paper While Baking!<\/strong><\/figcaption><\/figure><\/div>\n\n\n<p>The <em><strong>cooling process<\/strong><\/em> is also important for macarons. They will stick if you try to remove them from the parchment paper while they are still warm.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong><em>Make sure you let them cool completely before removing them from the parchment paper. Give them at least 15 minutes to cool.<\/em><\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\">To have a successful <em>non-stick baking experience<\/em>, I usually line my baking sheets with silicone mats. I recently came across <strong><a href=\"https:\/\/amzn.to\/3T92GuD\" target=\"_blank\" rel=\"noreferrer noopener\">A Set of 7 Non-Stick Silicone Baking Mats<\/a><\/strong> that are perfect for lining your baking sheets. They have <strong><em>7 different-sized silicone mats to fit different-sized baking sheets.<\/em><\/strong> You can check out these mats on Amazon!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">People also ask me&#8230;<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Are macarons supposed to be sticky?<\/h3>\n\n\n\n<p>As a general rule, macarons are not supposed to be sticky. They should have a crisp outer shell and a soft, chewy interior. High humidity can cause macarons to absorb moisture from the air, leading to a sticky texture. Fix this by putting them back in the oven and bake them for a few minutes longer.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How long can macaron batter sit before piping?<\/h3>\n\n\n\n<p>Generally speaking, macaron batter should be piped onto the baking sheet within 20 minutes after preparation to maintain its ideal texture and appearance. Waiting for too long to pipe can cause the batter to form a skin, making it challenging to pipe and resulting in uneven macarons.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Is it better to bake macarons on parchment paper?<\/h3>\n\n\n\n<p>Generally speaking, silicone mats are better to bake macarons on than parchment paper since they distribute oven heat more equally across the macarons making them bake evenly from all sides. However, you can use either parchment paper or silicone mats when baking macarons depending on preference.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How long should you bake macarons?<\/h3>\n\n\n\n<p>Macarons are typically baked between 7-15 minutes depending on the oven temperature that is used. For example, an oven temperature of 325 Degrees Fahrenheit should be baked for around 10 minutes. You want to bake them until they are firm to the touch, with a smooth and shiny surface.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Macarons are a delicious French treat that can be tricky to make. One of the most common problems I&#8217;ve had is that my macarons stick to the baking paper, resulting<\/p>\n","protected":false},"author":2,"featured_media":8374,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157],"tags":[35,28,478,681,288,132,380,659,808,647,73,814,91,381,67,80,755,364,491,70,514],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/8368"}],"collection":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/comments?post=8368"}],"version-history":[{"count":83,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/8368\/revisions"}],"predecessor-version":[{"id":10004,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/posts\/8368\/revisions\/10004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/media\/8374"}],"wp:attachment":[{"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/media?parent=8368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/categories?post=8368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bakingnook.com\/wp-json\/wp\/v2\/tags?post=8368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}