Stainless Steel Sheet Pan: Macarons' Best Friend?

Macarons are a tricky French delicacy to perfect. A good-quality sheet pan is critical for good heat conduction when baking macarons. It will help your cookies bake evenly and avoid burnt bottoms. Inferior pans can warp, rust, and not bake your cookies evenly.

Aluminum is the best metal for conducting heat, and it is used in commercial bakeries worldwide. It heats up faster than stainless steel, resists warping, and is extremely sturdy and durable. It also conducts heat evenly throughout the pan.

However, some people might choose to use their regular baking sheet, which is usually made of stainless steel. Stainless steel is widely known to be a poor performer in the baking sheet category because it's not as good at conducting heat as aluminum.

Aluminium vs stainless steel sheet pans for macarons

Macarons are delicate and temperamental creations, and the type of baking pan used can make or break your efforts. The two most popular types of baking pans are aluminium and stainless steel, each with its own advantages and disadvantages for baking macarons.

Aluminium is an excellent conductor of heat, heating up and cooling down quickly. This is beneficial for macarons as it prevents overcooking. Aluminium baking pans are also sturdy and durable, resisting warping, and are used in high-grade commercial bakeries. They are also lightweight and easy to handle, making them a popular choice for busy bakers. Additionally, aluminium is a light-coloured metal, which means it doesn't absorb heat like darker metals, resulting in shorter baking times.

However, aluminium pans are not non-stick and can be prone to staining and scratching. Acidic foods can cause discolouration, pitting, and corrosion, and they may need to be replaced more frequently.

On the other hand, stainless steel is known for its durability and resistance to warping, denting, and scratching. Stainless steel pans are non-reactive, ensuring the integrity and flavour of your macarons by not interacting with acidic ingredients. They are also corrosion- and rust-resistant, making them easy to clean and maintain.

The downside of stainless steel pans is that they are inefficient heat conductors, which can result in uneven baking and potential hot spots. They take longer to heat up and cool down compared to aluminium. Stainless steel pans also tend to have a darker colour, which can lead to macarons browning too quickly or burning.

When choosing between aluminium and stainless steel sheet pans for macarons, aluminium is generally the preferred option due to its superior heat conduction, even heating, and durability. However, stainless steel pans can still be used successfully by making adjustments to the recipe or baking time.

Macarons on parchment paper vs silicone mats

Macarons are notoriously tricky to get right, and bakers often debate the best techniques and equipment to use. Two popular options for lining baking trays are parchment paper and silicone mats. So, which is better for making macarons?

Parchment Paper

Parchment paper is a versatile kitchen staple and a popular choice for baking. It is a star of the baking arena and has been used for a long time. Parchment paper is a non-stick, heat-safe surface, making it a great solution for baking macarons. It keeps the cookies from spreading too much in the oven, resulting in a nice, light texture. Parchment paper is also useful when a recipe calls for cutting it to fit a pan or when you want to trace guides for yourself.

However, some bakers find that their macarons don't retain their shape well on parchment paper and that they have to peel them off after baking.

Silicone Mats

Silicone mats are often marketed as a way to ensure perfectly shaped macarons. These mats have raised, pre-defined circles that act as a guide for piping the batter. They can fit many macarons on one tray, making them ideal for large batches.

However, using a silicone mat for macarons has its challenges. The batter needs to be piped directly into the centre of each circle, which can be tricky and time-consuming, especially for beginners. The macarons may also need a longer baking time on a silicone mat. Some bakers have reported that their macarons stuck to the mat or had smaller, flatter 'feet' (the ruffled edge of the macaron).

Both parchment paper and silicone mats can be used for baking macarons, and personal preference plays a role in which one bakers choose. Parchment paper is a classic choice that allows for more precise piping and produces macarons with larger, more pronounced feet. Silicone mats offer the convenience of built-in circles for uniform macarons but may require some practice to pipe the batter accurately. Ultimately, the key to successful macaron baking lies in mastering the technique and finding the tools that work best for you.

Non-stick vs sticky surfaces for macarons

Macarons are notoriously difficult to bake, and the type of baking sheet used can make or break your efforts. The best metal for conducting heat is aluminum, which is why it is often recommended for baking macarons. Aluminum baking sheets heat up faster and more evenly than their stainless steel counterparts, and they are also more lightweight, which means they cool down quicker. This is important because macarons are sensitive to temperature changes and can easily become overcooked.

Another reason why aluminum is preferable to stainless steel is that it is lighter in color, which bakes cookies more efficiently. Darker baking sheets attract and spread heat quicker, which can cause the macarons to brown too quickly and set before the inside is fully cooked.

However, stainless steel is not entirely unsuitable for baking macarons. Stainless steel baking sheets are sturdy and durable, and they retain heat well. If you are using a stainless steel baking sheet, be sure to adjust your oven temperature and baking time accordingly to avoid overcooking your macarons.

Regardless of the type of baking sheet you use, it is important to line it with parchment paper or a silicone mat. This will create a non-stick, heat-resistant surface that will help your macarons keep their shape and prevent them from becoming sticky. If you are using parchment paper, you can spray it with a non-stick cooking spray before adding your macaron batter.

In addition to the type of baking sheet and lining, there are several other factors that can affect the stickiness of your macarons. These include the moisture content of the batter, the amount of sugar used, and the oven temperature. If your macarons are sticking to the parchment paper, it could be because they are undercooked, they were not cooled properly before being removed from the baking sheet, or the parchment paper was too moist.

To summarize, while both aluminum and stainless steel baking sheets can be used for macarons, aluminum is generally preferable due to its superior heat conduction and lighter color. However, with the right techniques and adjustments, stainless steel baking sheets can also produce successful macarons. The key is to create a non-stick surface through the use of parchment paper or a silicone mat and to control the oven temperature to avoid overcooking.

Pre-formed slots for macarons on baking sheets

Macarons are notoriously difficult to bake, so it's important to get the right equipment. Pre-formed slots on a baking sheet can be a great help when making macarons, as they ensure your macarons are evenly spaced and help you pipe the perfect shape.

There are a few options for pre-formed macaron baking sheets. The CHEFMADE Macaron Cake Pan is a non-stick carbon steel pan with 30 pre-formed cavities for your macarons. This is a good option if you're looking for a simple, beginner-friendly way to make macarons. The cavities will help you pipe the perfect shape, and the non-stick coating will make it easy to remove your macarons from the pan. However, this pan is not dishwasher-safe, so you'll need to wash it by hand.

Another option is the Wildone Baking Sheet with Silicone Mat Set. This set comes with three baking sheets and three silicone mats, which have pre-formed slots for your macarons. The mats are made from food-grade, non-stick silicone and reinforced fiberglass, and the sheets are made from high-quality stainless steel. This set is a good choice if you want the convenience of pre-formed slots but also want the flexibility to use the sheets for other types of baking. The sheets and mats are also dishwasher-safe, making cleanup a breeze.

If you're looking for a more affordable option, you can find pre-formed macaron templates on parchment paper. These sheets have printed circles that guide you in piping your macarons, and they're oven-safe and non-stick. This is a good option if you don't want to invest in a special macaron baking sheet, or if you prefer the convenience of disposable baking sheets.

When choosing a baking sheet for macarons, it's important to consider the material, size, and whether you want pre-formed slots. Pre-formed slots can be helpful for beginners, but more experienced bakers may prefer the flexibility of a freeform sheet.

How to clean macaron baking sheets

Macarons require perfectly clean baking sheets without any oily residue. Using an old stainless steel pan with oily residue can ruin your macarons, even if your batter is perfect.

• Wash your baking sheets by hand with hot water and dish soap.
• For stuck-on food and grease, fill the pan with hot water, add a little dish soap, and let it sit for about 30 minutes. Then, scrub the pan with a dish brush or the scouring side of a sponge.
• For burnt-on messes, pour boiling water onto the pan and add a few tablespoons of baking soda. Once the solution stops bubbling, let it sit for an hour, then wipe away the debris with a soft cloth.
• For non-stick pans, avoid heavy-duty or abrasive scrubbing.
• To remove tough, stuck-on food and grease, fill the pan with hot water, add a little dish soap, and let it sit for about 30 minutes. Then, scrub the pan with a dish brush or the scouring side of a sponge.
• For burnt-on messes, try a mixture of 1 tablespoon of baking soda, a few drops of dish soap, and hot water. Soak the pan in this mixture for at least an hour or overnight, and then scrub away any debris or stains.
• For burnt-on messes, you can also try a mixture of baking soda and vinegar. Fill your sink with hot water and equal parts baking soda and vinegar (about half a cup each). Place the baking sheet in the sink and let it soak for 30-60 minutes, then scrub with the abrasive side of a basic kitchen sponge.
• For burnt-on messes, you can also try a mixture of baking soda and hydrogen peroxide. Sprinkle baking soda onto the pan, pour hydrogen peroxide over it, and then add another layer of baking soda. Let the mixture sit for up to two hours, then wipe it off with a sponge. Repeat if necessary.
• To remove rust from your baking sheets, cover the rusty spots with baking soda and let it sit for about 30 minutes. Then, gently scrub the pan while the baking soda is still on it, and rinse well.
• To remove discolouration from your baking sheets, make a paste with 1 tablespoon of baking soda and 2 tablespoons of hydrogen peroxide. Scrub the pans with the paste, let it sit for about two hours, and then scrub the mixture off. Repeat if necessary.

Remember to always dry your baking sheets thoroughly after washing to prevent water spots and to season them occasionally with oil to prevent rusting.

Frequently asked questions