Macarons are delicate French almond meringue cookies that are beloved for their crisp shells and soft, chewy centers. They are made by baking meringue disks called macaronage until they form the signature “feet” around the edges.
What Makes Macarons So Tricky to Bake?
There are a few factors that make macarons difficult for home bakers:
- Finicky batter – Properly whipped egg whites and precise mixing are essential to get the right texture. Overmixing can cause cracked shells.
- Fickle feet – Getting the macaron “feet” requires just the right baking temperature and time. Too hot or too long and the feet will spread too much and merge together.
- Sticking – Macarons are prone to sticking to baking surfaces like pans or parchment paper if not prepared properly.
This is why most recipes call for baking macarons on parchment paper or silicone mats. The nonstick surface keeps them from sticking and makes them easier to remove. But can you bake macarons without parchment paper? Let’s take a closer look.
Why Do Recipes Recommend Parchment Paper?
Parchment paper is the standard recommendation for baking macarons because:
- It provides a nonstick surface so macarons lift off easily after baking.
- The paper insulates the bottoms slightly so they cook more evenly.
- It enables easy transfer of unbaked macarons to the oven.
- It keeps the bottoms from becoming too dark or overbaked.
In essence, parchment makes the baking process simpler and helps ensure picture perfect macarons. But it’s not absolutely essential in all cases, as we’ll explore next.
Baking Macarons Without Parchment Paper
Can you bake macarons without parchment paper? Yes, it is possible with the right techniques. Here are some tips:
Use a Silicone Macaron Mat
Silicone baking mats provide all the same benefits of parchment – nonstick surface, even browning, and easy transfer. Look for mats made specifically for macarons with circles marked for consistent sizing. Reusable silicone mats are a smart investment for trouble-free macaron baking.
Line Baking Sheets With Wax Paper
Wax paper can work as a parchment paper substitute, though not quite as effectively. Wax paper is coated so macarons won’t stick to it too much. But it tends to produce slightly darker bottoms than parchment. Be sure to trim wax paper to fit baking sheets snugly since shifting can allow macarons to spread under the paper.
Use Nonstick Aluminum Foil
Nonstick aluminum foil can provide a surface that macarons won’t adhere to. It conducts heat more than parchment so keep an eye on baking times and don’t overbake. Reduce oven temperature by 25°F compared to recipes to prevent over-browning on foil.
Grease Baking Sheets
If you have no parchment or substitute on hand, greasing baking sheets well can help. Use butter or nonstick cooking spray to lightly coat the entire surface the macarons will sit on. This creates a barrier to minimize sticking. But results may not be as consistent as with parchment or mats.
Line With Teflon Sheet
Reusable Teflon liner sheets provide a nonstick surface for baking macarons. They are more durable than parchment. But like foil, they conduct heat more quickly so adjust oven temp and baking times accordingly. The slick surface means macarons slide right off after baking.
Use a Macaron Baking Mat
Macaron baking mats are made from heat-safe silicone in a flat sheet with circles for evenly sized cookies. This takes guesswork out of shaping. Mats provide insulation for even browning too. Baking mats don’t work for piping directly onto but are great for transferring shaped macarons.
Dust With Rice Flour
Sprinkling baking sheets lightly with rice flour can help macarons release after baking. Rice flour doesn’t form gluten so it provides a delicate coating. But too much can make bottoms gummy. So use sparingly, tapping off excess. Test a batch first to ensure rice flour doesn’t impact the shell texture.
Tips for Baking Macarons Without Parchment
Whichever parchment paper substitute you use, follow these tips for the best results:
- Allow macaronage to sit 20-30 minutes before baking so a “skin” forms on top. This helps stabilize shape for transfer.
- Pipe macarons on the smaller side (1 to 1.5 inch diameter) so they don’t spread as much while baking.
- Let piped macarons sit 30 minutes to 1 hour before baking to form crust. This helps prevent sticking.
- Bake at a slightly lower temperature, around 285°F to 300°F to prevent browned edges and overcooking.
- Don’t open the oven during the first 10 minutes of baking to avoid cracks from temperature changes.
- When removing from oven, let cool 1-2 minutes before lifting from baking surface. Slide an offset spatula under each cookie to release.
- If macarons stick to the pan, reheat for 5-10 seconds to soften them just enough to pop right off. Don’t overheat or they may fall apart.
With care, macarons can develop the signature “feet” and release cleanly from baking surfaces other than parchment. Take steps to prevent sticking and make adjustments to oven temp and time to account for differences in conductivity and browning.
Impact on Macaron Quality When Skipped Parchment
Baking macarons without parchment paper can work but often has an impact on the final look and texture:
- Bottoms browner – Most alternative surfaces conduct heat more than parchment, resulting in more color on the bottom shells. This is cosmetic only but can look less delicate.
- Feet inconsistencies – Lack of insulation from parchment may increase spreading. Silicon mats come closest to mimicking parchment’s effects.
- Sticking – Skipped parchment means sticking is more likely. Take extra care using rice flour or silicone mats for easier release after baking.
- Cracking – Baking sheets conduct heat more quickly which can cause cracks. Adjust oven temp down 25°F to prevent this.
- Misshapen – Spreading while baking is more likely without parchment. Pipe smaller macarons and let sit before baking to set shape.
- Gummy texture – Too much rice flour to prevent sticking gives bottoms a gummy texture. Use sparingly.
While the basics of macaron technique remain the same, expect to put in a little extra effort and make some adjustments when skipping the parchment for best results.
FAQs About Baking Macarons Without Parchment
Can you put macarons directly on the oven rack?
This isn’t recommended. The high heat of the rack can overbake bottoms and cause cracking before tops are done. Always use a lined baking sheet.
Do macarons need parchment paper if using a silicone mat?
No, silicone mats provide all the same nonstick, insulating properties as parchment. They are reusable too!
Should wax paper touch the edges of the baking sheet?
Yes, trim wax paper to fit the sheet pan snugly so it stays flat. Macarons can spread under overlapping edges.
Can you reuse baking mats or silicone liners?
Yes, silicone mats and Teflon liners can be reused many times with proper cleaning between uses. Avoid abrasive scrubbing so they remain nonstick.
What temp should you bake macarons without parchment?
Reduce oven temp by 25°F from the recipe to prevent over-browning, typically in the 285°F – 300°F range. Adjust time as needed too.
Do macarons slide right off silicone baking mats?
Yes, a silicone mat’s nonstick surface means macarons release cleanly after baking once the mat cools. No need to line it with parchment.
Tips for Successful Macarons Without Parchment
Baking macarons without parchment takes a little more care but can absolutely be done. Here are some top tips:
- Invest in reusable silicone macaron mats for easy nonstick baking every time.
- Always pipe on a nonstick baking liner – never directly on oven racks.
- Reduce oven temperature by 25°F to prevent overbaking.
- Let piped macarons rest 30+ minutes to form a skin before baking.
- Bake cookies on the small side, 1 to 1.5 inches wide.
- Don’t open the oven during the first 10 minutes of baking.
- Allow to cool slightly before removing from baking surface.
- Add a few minutes of extra baking time if needed for feet to fully form without parchment.
- Gently loosen any stuck macarons with a spatula and reheat 5-10 seconds to release.
It may take some trial and error to get the timing, temperatures, and techniques just right without parchment. But with a little care and the right tools like silicone mats, you can bake beautiful macarons without parchment paper.
Enjoying Perfect Macarons Without Parchment
Baking macarons is an art that requires care, precision, and the right techniques. Parchment paper makes the process more foolproof by enabling easy transfer, preventing sticking, and insulating delicate shells.
But creative bakers can absolutely bake quality macarons without parchment. With reusable silicone mats, adjusted oven temps, proper rest times, and gentle handling, you can still achieve tender, flavorful macaron shells with signature feet.
Part of the joy of macarons is experimenting to find what works in your own kitchen. Don’t be afraid to try baking without parchment using these tips. With a little patience, your homemade macarons can come out of the oven looking and tasting heavenly – no parchment required.
