Macaroons are a sweet coconut flavoured biscuit. Parchment paper is commonly used to line baking trays for macaroons. The paper's silicone coating creates a heat-resistant and non-stick surface, which makes it suitable for baking macaroons. However, if parchment paper isn't available the macaroons can still be baked to perfection. Consider alternatives to parchment paper to ensure your macaroons do not stick to the baking trays while baking.
Follow the macaroon recipe.
Turn your oven to the temperature listed on the recipe.
Tear sheets of aluminium foil or rice paper. The aluminium foil must be greased with lard to keep the macaroons from sticking. The rice paper can be placed on the baking trays without being greased.
Line the bottom of the baking trays with the aluminium foil or rice paper.
Spoon the batter onto the baking trays. Do not put more than a tablespoon of batter onto the spoon for each biscuit. Place the macaroons at least 2.5 cm (1 inch) apart on the baking trays.
Bake the macaroons until golden brown.
Remove from the oven with the wire spatula and allow to cool on wire racks.
Avoid greasing the pans with butter. Butter has a high melting point, which will cause your macaroons to spread while baking. Do not use paper bags to line baking trays. They can ignite from the high temperatures in the oven.