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There’s a secret weapon hidden in the back pockets of professional chefs and advanced home bakers, and no, it’s not a bench scraper. Parchment paper is a handy kitchen tool that makes baking a breeze and cleaning bulky sheet trays a thing of the past. This special type of paper comes in bleached white or unbleached brown and features a thin coating of silicone that is safe for high oven temperatures and prevents even the stickiest of foodstuffs from attaching. It can come in a roll, or in pre-cut sheets.
Parchment paper is incredibly versatile and works well for cold recipes like chocolate bark, as well as hot recipes like chocolate chip cookies. The uses for parchment paper are virtually endless, and there are a number of key hacks using it that can take your cooking game to a whole new level. Read on for our favorite tips for using this handy kitchen tool.
It’s not the same as wax paper
Confusing wax paper and parchment paper can have disastrous consequences. The two types of paper have different coatings: Wax paper is covered in a fine layer of paraffin wax and parchment paper is covered in silicone. The wax paper is perfect for working with super-sticky candy, but will, unfortunately, melt if put in the oven and can lead to burnt paper and ruined pans. Parchment paper is created specifically for use in ovens and is rated to tolerate heat up to 450 F.
Wax paper does have its place, namely for use in a microwave or for catching dry, sifted ingredients. Another common use is for piping buttercream frosting or working with hard candy. Once the confection sets firm, it can be easily removed and transferred to its final home. For any use involving the oven, play it safe and stick to parchment paper.
Or butcher paper
Bruce Peter Morin/Getty Images
Another common kitchen confusion is the difference between parchment paper and butcher paper. While butcher paper can vary from type to type, typically its intended use is to wrap raw meat and to prevent any associated juices from dripping out. The coating that provides the waterproof barrier is very effective at that, but won’t work at all in the oven. The coating on butcher paper is simply not designed to endure the high heat of that cooking medium.
Butcher paper is much better at wrapping food than parchment paper, however, and is designed to protect the food while still allowing for some airflow to prevent a build-up of air or moisture that could contribute to spoiling. Parchment paper has a slick, silicone coating that prevents it from working well as a food wrap. While some things in the culinary world can be substituted, in this case, it’s best to pick the right tool for the job.
Don’t put it under the broiler
While parchment paper can be a true game-changer when it comes to cooking food in the oven, it does come with some limitations. Most brands state that the paper is safe up to 450 F and that should be enough for the average recipe. However, most ovens have broilers on top that can easily exceed this temperature, especially when the heating element uses gas. Using parchment paper under the broiler is a big no-no and will result in a burnt paper at best, and a kitchen fire at worst.
Parchment paper is still paper, after all, and will burn at high temperatures or when exposed directly to flames. For recipes that call for super-hot temperatures, stick to silicone baking mats or skip the liner altogether. It’s better to deal with a bit of food sticking than have a potentially dangerous situation on your hands.
Use it in the air fryer
Air fryers are amazing inventions and one of the best new additions to the world of culinary appliances. While it seems like a piece of technological wizardry, air fryers are really just small convection ovens. The powerful fan constantly circulates hot air and the holes in the basket let that air travel all around the food to allow it to brown on all sides.
Don’t use it for roasting vegetables
Crispy, roasted vegetables are extremely delicious and most of the flavor comes from the deep caramelization that forms when the food makes contact with the pan. Any added oil in between provides the medium for which the oven’s heat can be transferred to the vegetables, resulting in that awesome browning. While parchment paper does an excellent job of providing a nonstick barrier and super-easy clean-up, you might want to think twice before using parchment paper for roasting vegetables.
The paper itself is slightly heat resistant due to the silicone coating, and this resistance can be enough to prevent the vegetables from browning in any spots where it makes contact with the pan. The vegetables will still brown on top due to the hot flow of air circulating around, so the pros and cons of using parchment for roasted vegetables vary on a case-by-case basis.
Use nonstick spray to make it stick
Parchment paper can come in several forms, but the one most commonly found in grocery stores comes in a roll. This makes it easy to store, but anyone who has used this type knows it comes with a frustrating drawback. Being stored in a roll makes the paper want to roll back up even after you cut off a sheet. Master chef Alton Brown has a secret trick to making parchment paper stick to baking dishes.
The parchment paper has a coating that is great for keeping food from sticking, however, this same property keeps it from sticking to sheet trays and baking dishes. The solution? Simply spritz your pan with a little water. The paper will stick to the water, and if you use a light hand it won’t be enough moisture to dramatically affect the food you’re cooking in a negative way. A light coating of nonstick cooking spray will also do the trick!
Keep it from curling
If the required recipe is too delicate to take the addition of water or cooking spray, there’s another way to prevent the paper from curling. This one simple step couldn’t be easier. All you have to do is simply crumple the paper up into a ball before flattening it back out. The crumbled paper disrupts the tendency for the paper to curl back up and won’t disrupt the paper’s ability to provide a nonstick barrier between the food and the baking tray or pan.
Now, this technique won’t work for everyone. The paper will remain somewhat wrinkled even after being straightened back out and some baked goods will end up with a wrinkled exterior crust after baking. For ultra-delicate recipes like meringue, where it isn’t recommended to introduce oil or water and the wrinkles will mess up the final look, you can always dot small amounts in the corners of the tray under the parchment paper to keep it stuck down flat.
Buy it in pre-cut sheets
The absolute best way to keep parchment paper from curling is actually quite simple: Don’t buy it in rolls. Amazon and specialty baking stores sell parchment paper in pre-cut sheets, specifically sized to fit in standard baking pans (and even round cake pans). These pre-cut sheets are preferred by restaurants and professional bakeries that do not have time to fuss with annoying, curling parchment paper. Using these sheets is as simple as pulling one from the box and placing it on the baking sheet.
The standard sheet tray size is the most useful for the average home baker, and this size can also be cut down into smaller sizes, and even strips to be used for other purposes. The pre-cut sheets are more economical as well, averaging about $20 for 200 to 300 sheets, as opposed to similar rolls which cost about four times as much, foot for foot.
Learn how to make a cartouche
Making a parchment lid, or cartouche as it is sometimes called, is an essential kitchen trick for any serious cook. This technique is quite simple and might remind you of making a paper snowflake in elementary school. As Jamie Oliver shows us in this video, the technique starts by cutting parchment into a square, then folding that square in half into a triangle, then in half twice more. At this point, it will be a thick but skinny triangle.
Measure the radius of your pot or pan by holding the tip of the triangle over the dead center of the vessel, then marking with your finger where the edge of the pan is. Cut the excess paper off at this point and once you unfold — voila. A perfectly-sized circle. If you need a hole in the middle to vent steam, simply cut the tip off the triangle before unfolding.
Make a quick pastry bag
Another handy bit of culinary origami is the parchment pastry bag or piping cone. Perhaps you find yourself fresh out of pastry bags right in the middle of a tricky project, or maybe you only need to pipe a tablespoon or so of icing for lettering on a cake. Either way, the parchment pastry bag is a handy trick that any cook or baker should know.
As Kelly Senyei shows us in this video, the parchment bag starts with a large triangle that gets folded around itself. The tail folds over on the cone to “lock” it all together. Some bakers prefer to finish the bag by folding the top over a few times so no product can escape out the top. This trick can be handy in a pinch but works much better with small amounts of icing or melted chocolate. Large amounts of frosting are much better off in a true pastry bag.
Use it to cook fish
Cooking fish en papillote, or “in paper,” is a fancy bit of French culinary fanciness that looks much more difficult than it actually is. Cooking fish en papillote is actually extremely easy and can be used for all kinds of fish. The technique is simple: Place fish and flavoring ingredients into parchment paper, seal it with egg white (which acts as a glue of sorts), and place it in the oven. The steam from the fish and other ingredients as the oven heats up fills the bag and cooks whatever is inside.
This method requires a bit more up-front commitment in terms of preparation, but the payoff comes later when clean-up is as simple as tossing the parchment paper. Cooking food en papillote is also a remarkably low-fat cooking method but still manages to be more flavorful than simply steaming as the flavors are trapped within the paper as the food cooks.
Make the perfect cupcake liners
Let’s face it. No one is a fan of annoying single-use items in the kitchen. One of the worst offenders might be muffin liners, those superfluous, ridged bits of paper that allow muffins and cupcakes to pop right out of the pan. Yes, you could always just use nonstick baking spray, but there’s another solution as well. A popular TikTok video demonstrates another ingenious way to use parchment paper as a replacement for muffin liners.
This method allows you to avoid having to run to the store just to get this one specific baking tool. Simply cut a few squares of parchment paper, make the appropriate folds, and pop them into the muffin tray. The look of the parchment definitely lends a more sophisticated, professional bakery element to any baked good, plus you can avoid the addition of dyes or bleach that are often found in muffin liners.
Reuse your sheets
Using parchment paper might seem wasteful compared to reusable alternatives like silicone baking sheets. While there will always be some waste with disposable products, you can stretch your parchment paper further by reusing it more than once. There are limitations, of course, but tray after tray of cookies can be baked on the same piece without taking out a new one. The trick with this tip is to consider the food you are cooking on the parchment and make an educated assessment from there.
Any parchment that has burnt on food residue is probably destined for the trash, as well as any recipes with excessive amounts of oil. Sheets that are mostly dry or only have trace amounts of cooking spray can be folded up and saved. There’s no hard and fast rule when it comes to the number of times, but eventually, the paper will get very dry, crinkly, and prone to cracking.
If your macarons are sticking to the parchment paper, there are a few possible reasons. The first is that the macarons are not completely cooked. When they are undercooked, they will be gummy and sticky. The second possibility is that the macarons were not cooled properly before being removed from the baking sheet. If they are still warm, they will stick. The third possibility is that the parchment paper is too moist. If it is, it will cause the macarons to stick. The fourth possibility is that the macarons were not made with enough flour. If the batter is too runny, it will cause the macarons to stick. The fifth and final possibility is that the macarons were made with too much sugar. If the sugar content is too high, it will cause the macarons to stick.
If your macarons are sticking to the baking paper, the most serious issue is that they aren’t fully baked. If you can see them sliding off the sides of your baking sheet, it indicates that they are finished. If they do not, they will require more time in the oven. Although the circular shape of macarons is well-known, they can appear unappetizing after baking. A good Macaron should have a smooth and shiny top, ruffled feet, and a soft and chewy interior. Another common error is that your macarons do not turn out perfectly round. Baking Kneads, LLC, a blog she founded, offers guides, tips, and recipes for anyone learning how to bake. She spent much of her childhood learning how to bake at home as the daughter of a baker. Allow your batter to sit out for at least five minutes before placing it on your macarons to allow for skin to form.
You can do it by making sure your batter has been left out sufficiently long for the skin to form on the shell of your macarons. What is this? Make sure there is a minimal amount of moisture in the batter to prevent them from sticking to the pan.
Because silicone baking mats are not as traditional as traditional methods, they can benefit those who make the best macarons. Non-stick and heat-resistant mats with parchment paper properties can also be used to make macarons with the same dimensions as parchment paper, thanks to their template design.
The parchment paper should be used in this recipe, the parchment should be sprayed with non-stick spray, and the cookies should be removed from the pan as soon as they come out of the oven. If you don’t have parchment paper, use wax paper instead; if you don’t have cooking spray, spray the wax paper with non-stick cooking spray.
Before attempting to remove the cookies, they must first be fully cooled. Allow them to cool for at least 20 minutes before attempting to remove the macarons. Preheat the macarons on the baking sheet and allow them to cool on a silicone baking mat for at least 20 minutes.
How Do You Keep Macarons From Sticking To Parchment Paper?
To keep macarons from sticking to parchment paper, you can use a silicone baking sheet or a non-stick baking mat. You can also lightly spray the parchment paper with cooking spray before you bake the macarons.
Macarons are a delicate dessert that requires a great deal of delicacy. If you’re using a recipe that’s not as sweet as you want, it could be sticking to the baking paper. If you’re having trouble with the macarons, you should consult a professional who specializes in them. When it comes to baking mats, there is no one-size-fits-all answer. Silicone mats are not sticky, but they are more difficult to remove than parchment paper. Aside from parchment paper and silicone baking sheets, there are other materials that can be used to make high-quality cookies. Because of their delicate pastry, it can be difficult to make them.
Some macarons may remain on the tray for a variety of reasons. If the batter is too thick or the oven is too hot, you may need to make a change. You may also need to grease your pan in another possible cause. If you want a sharp and creamy top, combine the sugar and egg whites. Silicone mats are preferable to parchment paper because they do not adhere to surfaces and are reusable. Using a steam pot to remove the wax paper from macarons is one method.
Non-stick baking sheets made of parchment paper are ideal because they are heat-safe and do not contain any oil. Mist the baking sheet with cooking spray and then lay the parchment paper on top of it. To make sure the parchment paper is completely covering the baking sheet, use it. After baking, remove the parchment paper from the cookies and allow them to cool on a wire rack. To remove the cookies, simply lift them up and place them under a few drops of water. The cookies should be removed from the baking dish and placed on a wire rack with a spatula. Mist the baking sheet liberally with cooking spray before placing the parchment paper on top. After the cookies have been transferred to a wire rack, gently press them into the wire rack with your fingers.
Why Do My Macarons Stick To The Pan?
There are a few reasons why your macarons might stick to the pan. One reason could be that the pan was not properly greased before you added the batter. Another reason could be that the batter was too thick and didn’t have enough air in it. Lastly, the macarons might have been overcooked and became sticky. To avoid this, make sure to grease the pan properly, use a light hand when adding the batter, and don’t overcook the macarons.
The Benefits Of Baking Parchment For Macarons
Macarons are excellent prepared in the oven because baking parchment is silicone-treated, resulting in non-stick properties. To prepare for baking, piped macarons can be piped onto a baking sheet, dried, and then rested for 20-40 minutes. To obtain a thin skin, a thin layer of batter must be formed. However, baking macarons directly on a pan will not work; the macarons will stick to the pan, making it difficult to remove them. Putting the batter on baking parchment makes it much easier to get started.
Is It Better To Bake Macarons On Parchment Paper?
If you are going to bake macarons, make sure your baking tray is lined with parchment paper or a silicone mat. Both of these trays are heat-resistant and nonstick, allowing the macarons to keep their shape, not spread out, and not become sticky.
In macarons, a sweetened, egg-white buttercream is made with confectioner’s sugar, icing sugar, egg whites, almond meal, and granulated sugar. Is this the only way to bake pan, but don’t put the paper on the oven or the oven isn’t set? Greg asks how you bake Macaroons with Parchment Paper.
Silicone mats are available in a variety of baking supply stores, and macarons are frequently baked on them. You can use silicone mats to create a non-stick surface for sticking and make removing the macaroons easier. Using parchment paper or silicone paper will produce equally delicious macarons. Silicone or parchment will produce excellent results regardless of which you use.
The Best Surface For Piping Macarons
Because of its non-stick and heat-resistant properties, parchment paper is the ideal surface for piping macarons on. Additionally, because not all wax papers are designed to melt in the oven, parchment paper is an even safer option. If you want the most perfect macarons, you could substitute a silicone mat.
How Do You Fix A Sticky Bottom Of Macarons?
If you use too long white egg whites for your meringue, your macarons will be hollow inside and sticky. You should try to whip your egg whites for less time to avoid this. If you can turn the mixing bowl upside down, your egg whites are finished.
A macarons is a French cookie sandwich made with entirely almond flour, egg whites, and sugar and shaped with a delicate meringue. Allow your macarons to cool completely on a wire rack for about 20 – 40 minutes, or until they are dry to the touch and not sticky. Because of the moisture content, it cracks because of a moisture problem in the shells of macarons. If the shells are too wet, they may fail to adhere to the macarons. The wet batter is caused by a lack of liquid, such as liquid food coloring, extracts, and so on. Allow your macarons to rest for a short period of time but not too long because you don’t want them to crack or lose their structure. When macarons are baking in the oven, they may experience uneven heat, so it’s best to turn the baking sheet halfway through so that the baking will be evenly distributed.
You must learn when to stop folding so that you don’t overmix the macarons. Make sure you pay attention when pouring because it could cause your macarons to wrinkle. If you bake macarons for an extended period of time, they will brown and lose their color. If the oven is too hot, the shells of your macarons may be turning brown. Check the temperature of the oven as well as the temperature inside. Allow your Macaron shell to bake for a long time in the oven to ensure that it is solid and sturdy. When the shell of your macarons is underwhipped, it loses its structure and strength.
When folding a Macaron, it is critical to be aware of when to stop. Allow your macarons to bake for about an hour or so, so that they are strong and solid. When you leave your shells on for too long, you lose their firmness and thus make the macarons hollow. It takes a lot of practice to get perfect macarons, but with some practice and learning, you’ll be on your way.
How To Make Perfect Macarons Every Time
If it is still moving after baking, remove it from the oven and return it to the refrigerator. It should be checked every two minutes. A tablespoon of almond flour adds 1–2% thickens the batter of a Macaron. Why are macarons sticky? Overbaked macarons are the most common cause of them falling out. You may have overcooked your macarons simply because they appear chewier than they should be. Why are my macarons squishy? A blotchy or oily surface can be seen on the macarons in the bottom right. Over grinding or overmixing the macarons can cause the oil in the almonds to leach, resulting in a drier flavor.
Why Are My Macarons Sticky
There are a few reasons your macarons might be sticky. The first is that the egg whites in your meringue might not have been whipped enough. You want to make sure they’re stiff and glossy before you add the dry ingredients. The second reason is that you might have added too much sugar to your batter. The sugar syrup helps to stabilize the egg whites, but if you add too much it can make your macarons stickier. The last reason is that you might have overcooked your macarons. They should be just set and not browned at all. If they’re overcooked, they’ll be more likely to stick to the parchment paper.
How To Remove Macarons From Parchment Paper
When removing macarons from parchment paper, it is best to use a thin, flexible spatula. Gently slide the spatula under the macaron and carefully lift it off the parchment paper. If the macaron sticks to the parchment paper, gently wiggle the macaron until it comes loose.
How Do You Unstick Macarons In A Pan?
The best way to prepare macarons is to bake them in an oil pan. The macarons may be sticky, poorly baked, or impossible to eat. If you are having trouble removing oily residue from your aluminum baking pan, pour a very hot cup of water over it, and the oil should be removed from the pan.
Are you someone who can’t take the heat of the kitchen? Perhaps you’ve dealt with too many sticky messes, too many burned creations, and altogether have found that cooking incites an impassioned desire to hurl your baking sheet out the window. If you’ve felt a similar frustration, you are not alone. Thankfully, parchment paper is here to save the day! (Or, at least the meal.)
Parchment paper is a useful kitchen “must-have” that has helped chefs and bakers since the 1800s when the first non-animal variety was introduced. Parchmentpaper.com provides the history of this useful cooking tool and tells us that originally, it was created with sulfuric acid, water, and ammonia. While those ingredients are not particularly appetizing, it has thankfully come a long way since then. Now, most varieties you find are made with cellulose (wood fibers) and coated in silicone. The benefit of its current composition is that silicone is heat resistant, grease resistant, and perfect for neat and tidy preparation! This is much more appealing than having 1800s ammonia leaching into your food!
A key to making the most of parchment paper is knowing how and when to use it! With proper techniques, it can make your cooking and baking ventures a tidy breeze. Just be careful to avoid these common mistakes.
Using it at the wrong temperature
Parchment paper is an excellent tool for baking and can be used for anything from cookies to cakes, and entrees. It is oven-safe, but not all temperatures are created equal. This likely doesn’t come as too much of a surprise, considering parchment paper is, well, paper. According to the label on Reynold’s brand parchment paper, it is oven safe and well-equipped to withstand temperatures up to 425 degrees Fahrenheit. The risk of cooking at higher temps comes fraught with the likelihood of starting a fire. (And not the trendy, “wow, your cooking is fire!” kind).
If you want to avoid the risk of destruction and drama in the kitchen, play it safe and keep your parchment paper creations to temperatures under 425 degrees Fahrenheit. If your recipe demands a higher temperature, opt for an alternative liner like aluminum foil, or just cook straight onto the baking sheet or dish. This isn’t quite as easy to clean, but it won’t burst into flames and ruin your evening, so that’s worth something.
Not cutting it down to size
Another common mistake people make with parchment paper is forgetting to cut it down to size. By cutting your parchment to fit your pan or dish, you make sure the lining will be even, and also help to reduce waste.
Some recipes benefit from the lining method more than others. For example, when you line a cake pan with a large piece of parchment, it is best to trim it so that it just fits on the bottom. If you use a full piece of paper without trimming it down, you may end up with extra paper hanging out of the sides of your pan. This can result in burnt edges on your paper, and potentially creases in your cake if the paper fits awkwardly into the bottom of the pan. To achieve a smooth finish on all sides, make sure you cut it down to just fit in the pan, like Blue Flame Kitchen demonstrates.
For a round dish, for example, you’d cut out a disc shape that lies flat on the pan’s base. This helps to avoid a “soggy bottom,” as the “Great British Baking Show” judges would say, and this method ensures that you won’t lose any of your beautiful cake’s surface to the pan. Additionally, it helps keep any grease or runoff on the paper, versus having it seep into the actual pan. This will give you an easy clean because you can simply remove the paper and not even need to wash the pan.
Forgetting to fold the edges
In addition to lining your dish for easy cleanup, sometimes it is also handy to fold your meal into a parchment paper packet! (Try saying that five times fast). According to Food Network, this technique is known as “En Papillote,” which means “in paper” in French. You can also refer to it as “Al Cartoccio” which is the Italian translation.
Certain dishes may do best in this sort of pouch, where you bundle up the ingredients into the parchment paper, and then seal the edges to keep all of the goodness inside. This works especially well for entrees involving meat and vegetables. When you want all of the flavors to integrate and cook together with minimal mess, a parchment paper packet might be just the ticket!
To accomplish this, you would lay the parchment paper flat, and place your ingredients and seasonings into the center. Then, you would fold up the edges, create a tent at the top, and fold or crimp the edges all around. Make sure that you fold them a couple of times to avoid any leakage, and voila! You will gain the result of a clean pan, and yummy, integrated flavors.
Finally, top it all off with a fancy announcement that you have prepared your meal “En Papillote!” If you’re cooking for a date who doesn’t speak French, then in addition to delicious food, you get to serve up a dish of cultured mystery and intrigue. Magnifique!
Leaving the wrong side facing up
Just like you want your culinary prowess to shine, the parchment paper should as well! Make sure to keep the shiny side facing upward when you cook with parchment paper. This is the silicone/nonstick side, and therefore the side that the food should have contact with. The US Department of Agriculture explains that parchment paper (as we mentioned earlier), is mostly made of cellulose. Parchment paper has no smell or taste, and is usually made from plant fibers like cotton or wood. Most parchment paper today is made from chemical wood pulp. The waxy or slick coating is often made from silicone, although some brands use other ingredients to cater to specific needs.
By keeping the slippery side facing upward, the food should easily come off when it’s time to serve up your meal. If you forget and flip the paper the wrong way, remain calm. Your meal will likely still turn out okay, but won’t necessarily be as clean to remove.
Using it only once
Waste not, want not! Many people make the mistake of using their parchment paper once and then tossing it. As King Arthur Baking Company tells us, you can easily and safely use a sheet of parchment paper more than once. Considering it is often used for low-mess foods, more times than not, you can simply brush it off or wipe it off, and use it again.
This tactic works especially well with cookies and similar baked goods. They usually don’t leave much of a mess behind after cooking, and may just leave you with a few crumbs. This is a perfect instance where you should reuse, and recycle! Even if your parchment paper’s edges got slightly burnt or singed, it should still be safe to reuse. While parchment paper is not outrageously expensive, it is still valuable to save where we can, by reusing it when it’s appropriate.
To know when it’s time to finally say farewell to a piece of parchment, King Arthur Baking Company recommends that you pay attention to when it starts to crack or become brittle. Once it starts to fall apart on you, it is best to throw it out. Until then, reduce, reuse, and recycle. You can save some money, and maybe even save the world by going green with this tiny habit!
Thinking there is only one kind
Did you know that there are different kinds of parchment paper? While you may only see a few brands during a general shopping trip, there are actually several unique options to choose from when you want to get a fresh roll of parchment paper.
Most people are aware of traditional brands like Reynolds, Glad, and store-specific brands, but there are several other, lesser-known brands as well. Buyifyoucare is a great organization that caters to all of the eco-conscious individuals out there. The brand offers parchment paper like this one, which is bleach-free, chlorine-free, and does not involve any animal testing. It also places a strong emphasis on maintaining ethical production practices and making sure that their manufacturing locations do not contribute to the pollution of lakes, rivers, or streams.
Another lesser-known parchment paper is the compostable kind! Kana sells several parchment paper options that you can add to your garden’s compost bin once you’re done using it. Additionally, it makse its parchment from 50% recycled materials. If you’re the type of person who has reused your parchment sheet until it fell apart, and still feels bad about its remains going to a landfill, just know that compostable and sustainably-created parchment paper is out there for you!
In addition to the specifically-marketed compostable paper, Help Me Compost explains along with some useful tips, you can also (usually) compost parchment paper as long as it is unbleached, unwaxed brown paper, and fairly clean.
Mixing up parchment paper and silicone paper
Present-day parchment paper is typically coated in a layer of silicone, which gives it that helpful non-stick feature. It should come as no surprise then, that some people mix up parchment paper with silicone sheets, which can also be used for baking.
Silicone paper, or silicone sheets are a different product from parchment paper. They are made completely of silicone (similar to spatulas you may have lying around), and are reusable, dishwasher safe, and are an alternative to disposable liners like parchment paper, aluminum foil, and wax paper. Companies like GIR make a silicone baking mat which is BPA-free, and pharmaceutical grade, and markets it as a great alternative to limited-use products. However, while parchment paper and silicone sheets may seem to serve the same purpose, there are some key differences to be aware of. First, is re-usability. While parchment paper can be reused until it burns or crumbles, silicone baking sheets can be reused up to 2,000 times. So, they are a potentially great option for the highly eco-conscious people out there.
Silicone sheets may also be appealing to people who make their own dough and baked goods. Sometimes, parchment paper can crumple and wrinkle in this process, whereas a silicone sheet will stay in place better. A third difference is sizing. Some companies like NonToxU offer custom sizing for the silicone mats, making them a great match for certain pans, with no paper trimming needed.
Forgetting that parchment can hold leftovers
Parchment paper is often thought of as a go-to option for baking and cooking, as it should be. But, did you know that it can also be used to store leftovers and fresh food? Parchment paper has been useful for preventing food spoilage for many years, even as far back as 1889, when a local Kansas newspaper clipping gave it a shout out for its storage benefits. They specifically highlighted parchment paper as a great option for packing butter to prevent spoiling, but you can also store other foods just as effectively.
Certain items will store better in different conditions. For example, strawberries hold up the longest when stored in separate layers, with a paper towel to absorb excess moisture. Celery stays its crispest when wrapped in tinfoil, and can be rejuvenated by placing its stems in a glass of water. Mushrooms do best when wrapped in parchment paper, or a paper bag. There are lots of tips and tricks for food storage online, and many of them remind us that parchment paper can be a real food-saver.
Using parchment paper on a pizza stone
Who doesn’t love a delicious slice of homemade pizza? Some people are truly living the dream, and have their very own pizza oven or pizza stone to cook with at home. This gives homebody pizza chefs a great chance to find the perfect supplies for the perfect slice. You might think that since parchment paper is great for baking, it’s great for a pizza stone, but actually, that is not the case. One of parchment paper’s main limitations is temperature. With parchment paper’s limit extending up to 425 degrees Fahrenheit, you will run into issues with a pizza stone.
According to Napizza, a proper pizza oven will reach nearly 800 degrees Fahrenheit and can go even higher for other styles of pizza, even up to 900 degrees. Such temperatures are not compatible with our little 425 degree-tolerant parchment paper.
In a pizza oven or on a pizza stone, parchment paper may also mess up the crust. To get the crunch that pizza chefs crave, the dough needs to make direct contact with the (piping hot) oven. And, according to Napizza, parchment paper results in more of a “charred leather” outcome.
Luckily, Pizza Companion reassures us that especially in the case of frozen pizzas or leftover slices, parchment paper is a helpful option. As long as you stay within the temperature limit, parchment paper can still be a friend of pizza, just as pizza is a friend to your taste buds.
Not using it in the air fryer
The ever-trending air fryer has taken our social media feeds by storm, with countless recipes, tips, and inventions. What is not as commonly known, is that parchment paper can be used in your air fryer to end up with even less mess, and perhaps even better food. The author of Airfryguide goes through some helpful tips when taking advantage of this parchment paper partnership.
For example, you should remain mindful of temperature. Most air fryer recipes keep temperatures under 425 degrees, but it’s still helpful to double check before putting in your parchment paper. The last thing you want is an air fryer fire on your hands, because while it may rhyme, it would not be cute. You should also avoid using the parchment paper during the preheat phase of air frying, because it would not yet be weighed down by the food, and could potentially fly around in there and burn on the heating element.
If you want to stock up on parchment paper for your air fryer needs, there’s a handy product out there that makes it super easy. Pre-cut air fryer parchment squares, like these from Amazon come with perforated papers, already cut, with various sizes to fit different air fryers. They’re relatively cheap, and could save some time if you don’t feel like dealing with the traditional roll of parchment paper.
Forgetting your hat
You are probably thinking of one of those fancy, tall, white, chef’s hats, or a baseball cap. While those are completely lovely if they’re your speed, the hat in reference is actually the lesser-known parchment paper hat. It is also known as a parchment paper lid, but calling it a hat is so much more endearing.
As cute as it may sound, the parchment paper hat is a useful method for dishes that tend to burn, or for dishes that you want to be crispy on top. Meillerur Du Chef has a helpful step-by-step of how to make and use a parchment paper lid. For this method, you would fold the paper to fit the surface of your pan or dish (different from measuring for the inside of a pan, as discussed above). Once it fits on the surface, you must open the paper so that it forms a hole in the center, or a chimney of sorts. This allows steam to escape, while protecting the rest of the surface from burning or becoming soggy. Parchment paper is superior to aluminum foil, wax paper, or the lid of the pan or pot here, because it allows the food’s moisture to vent steam, while still protecting its surface.
A related use of parchment paper is the fancy and functional cartouche, which traps the right amount of steam for dishes involving sauces, stews, and braised meats.
Not using it for bacon
Bacon lovers, if you have not yet cooked your bacon on parchment paper, you should immediately go forth and try it, the moment you finish reading this article.
Whether you like your bacon chewy, crispy, or somewhere in-between, parchment paper can help you achieve the perfect finish, without a greasy pan to clean up later. A dedicated bacon fan at TheKitchn took time to complete an entire study to compare eight popular bacon cooking methods. These included sous vide, in the air fryer, microwaving, baking on a rack, with water in a skillet, bare in a non-stick skillet, bare in a cast-iron skillet, and in the oven on parchment paper. She tried each way twice, and with a different cut of bacon, so the methodology was arguably thorough. In the end, she found that parchment paper was the obvious winner, with a score of 10/10 for texture, time, preparation, cleanup, and visual appeal.
To try out parchment paper bacon this weekend and win the bacon-fueled favor of your family, check out this article for some additional tips. Once you’re ready to clean up, you can simply ball up the paper and toss it in the trash. Please note that this would not be the best time to reuse your parchment paper, and also please make sure you don’t pour the grease down the drain. Otherwise, the parchment paper bacon-baking is sure to be a success.
Are you looking to get rid of paper wrinkles? Not sure how to do it? We’ve got you covered. Check out these 7 different ways to prevent and remove paper wrinkles so that your documents look just as good as they did when you printed them out.
1) Steam the Paper
To remove wrinkles from a paper document, place a few drops of water on it and then cover with a slightly damp cloth. Place a second, dry cloth over that one and let sit for several minutes. Remove both cloths and use your fingers or an iron set on low heat to steam out any wrinkles that remain. Be careful with hot irons—you don’t want to burn yourself! If you are dealing with delicate paper, be sure to put down parchment paper underneath; steaming can damage unprotected surfaces like fine china and glassware. When steaming, be sure to hold your iron at least six inches above your paper so as not to accidentally damage it by dragging.
2) Put a Book On It
One of my favorite simple DIY solutions for removing wrinkles from paper is to put a book on it. Just place a heavy book or stack of books on top and let them sit overnight. The weight of the books will do all the work for you! While most people use textbooks as weights, any hardcover book (heavy cookbooks are also good) will do. Just make sure not to leave anything open—the cover needs to be flat against the table so that it can work its magic smoothing out those pesky creases. If you have a lot of papers that need ironing, feel free to pile them up and let them sit overnight as well; they’ll be flat come morning!
3) Iron Over It
The next time you have a wrinkled piece of paper, rub an apple on it! Believe it or not, apples are quite good at removing wrinkles from paper. The fibers in apples help smooth out and remove creases from any kind of paper, including printed pages. It may sound crazy, but try it and you’ll see how well it works. Remember: You’re not trying to eat the apple; just rub its surface along your paper and watch as it magically goes away! Bonus tip: If you want your printed pages to look even better, use printer toner that has yet to dry on your sheets. Rubbing an apple along them will result in a clean impression every time!
5) Use Parchment Paper
Parchment paper is not just for baking; it can also be used in everyday life. Wrapping parchment paper around rolled-up objects before putting them in a drawer or other container will prevent wrinkles from forming, and when you take an item out, simply remove the parchment paper and your item won’t have any unwanted creases. Parchment paper can also be placed under bowls on shelves if there is too much space between shelves for bowls to sit flat on their own—in either case, you’ll end up with fewer wrinkled items because items won’t rub against each other during transit or storage. Parchment paper doesn’t just work for clothing—it can also help with wrinkling dinnerware, pictures, artwork, and more.
6) Flip a Coin Under It
If you have a simple piece of paper that’s crumpled and wrinkled, it can be annoying. But there are ways around it. Take an unused coin (I’ve heard quarters work best) and place it on top of your wrinkled piece of paper. Then rub your fingers over both sides at once, sliding them underneath (without touching) so they rub up against both surfaces in a very rapid motion. The rubbing action will smooth out your wrinkles and make your paper look almost perfect again. You’ll still see some creases in older papers, but all newer papers will end up looking great—and get rid of those annoying little paper wrinkles for good!
7) Freeze it!
Those pesky paper wrinkles will be a thing of the past if you keep a bunch of gallon-sized plastic bags and a freezer handy. After photocopying or printing something, place each page in a baggie before tossing it in your freezer overnight. The paper should come out nice and flat when you take it out in the morning. Alternatively, you can always iron those papers directly onto an ironing board, but that’s usually more work than it’s worth!
Parchment paper, sometimes called baking paper, can be your best friend in the kitchen. Made from untreated fibers of different materials, parchment paper keeps foods from sticking to the pan during the cooking process.
Parchment paper is the papillote in the French cooking method known as en papillote — translated as “in paper.” The en papillote method is used to wrap foods, gently steam them in their juices, and create a beautiful table presentation (per The New York Times). But, you don’t need to be a French chef to enjoy the benefits of parchment paper. It’s perfect for lining a baking pan or cookie sheet, creating a nonstick surface without using oil.
You may have used parchment paper in the past and gotten frustrated by how hard it is to get it to lay flat. No matter what you do, it wants to curl into its original tube shape. Some recommend cutting the paper to fit your sheet pans and storing the sheets with something heavy on top, but that seems like an impractical waste of time and won’t help when you’re using the paper to line a casserole dish. Don’t worry. There’s a better way.
The hassle-free hack
The foolproof method for getting parchment paper to lay flat is fast and ridiculously easy. Simply crumple it up into a ball and then spread it out to smooth out any wrinkles. That’s all you need to do to keep it from rolling back into its original shape. What could be simpler?
Another equally quick and simple technique is to slightly dampen the paper or the surface of your sheet pan or casserole dish with water (via Cuisine at Home). The water allows the paper to cling to the inside without rolling up.
According to Help Me Compost, unbleached, unwaxed parchment paper can easily be composted, too, making it an eco-friendly choice in the kitchen. However, don’t be too quick to toss it. The same piece of parchment paper can be used up to five times provided it’s not too soiled with food scraps or oil (per America’s Test Kitchen). Just gently wipe it off, and it will be ready for the next time you bake. There’s a bonus to reusing parchment paper, too. You’ll have no problem getting it to lay flat after it’s been used.
Making macarons is one of those kitchen skills that takes time to master, but is well worth the effort! Many factors can affect the success of your macarons, and one of these is the parchment paper you use.
Forget that roll of cheap value parchment paper you’ve been using for baking — macarons deserve the very best!
But how do you choose the best parchment paper for macarons? To bake the perfect macarons you need thick moisture-resistant parchment paper that will not wrinkle when the batter is piped onto it. Parchment paper that is pre-cut and marked will help to take the guesswork out of evenly spacing your macarons.
With such a huge choice of parchment papers for macarons available, we’ve got the ultimate guide to help you choose the best one for your needs!
What Is Parchment Paper For Macarons?
Parchment paper is a type of kitchen paper commonly used to line cake pans and baking trays. It has been treated with an incredibly thin silicone coating, making it non-stick.
Parchment paper is also resistant to moisture and heat, making it more versatile than other types of kitchen paper.
Top bakers use parchment paper because it creates a perfect non-stick surface on which to cook delicate baked goods. It also cuts down cleaning up time, as any messy residue will be discarded alongside the parchment paper!
And although we’ve all seen or maybe even own a top-quality non-stick baking sheet, these can’t quite match the effectiveness of parchment paper.
Using parchment paper will also protect the delicate non-stick surface of your bakeware, keeping it in pristine condition for longer.
Why Should You Use Parchment Paper For Macarons?
Making the perfect batch of macarons is a tricky business, and one of the keys to success is providing a flat, non-stick surface on which to bake them.
The aim when baking macarons is to create the perfect round shape, with a smooth domed appearance on top and a flat, wrinkle-free bottom.
The batter for macarons is semi-liquid and is dropped onto the cooking surface using a piping bag. Here it should quickly form a skin on the surface, enabling it to retain the perfect shape.
The type of cooking surface makes a huge difference in how well macarons hold their shape, and many bakers prefer to use parchment paper. However, the parchment paper must be thick and high-quality to get the best results.
Poor-quality thin parchment paper will absorb moisture quickly and become wrinkled. This will make the macaron batter spread unevenly, resulting in an odd-shaped macaron with a wobbly bottom.
It’ll still taste great, but not the perfect dome shape we are all striving to achieve!
It’s important to get the right parchment paper — it will help the batter hold its shape while that all-important skin forms on your macarons.
Once your delicious macarons are baked to perfection, they will peel easily away from the parchment paper, leaving nothing behind!
How To Choose The Best Parchment Paper For Macarons
There is such a wide variety of parchment paper available that sometimes it becomes overwhelming to choose one for baking perfect macarons.
From the most basic value roll right up to an eco-friendly durable paper, there really is a huge range to choose from!
If you are on the hunt for the best parchment paper for macarons, here are some factors you should take into consideration.
Type Of Parchment Paper
There are two different types of parchment paper: bleached and unbleached. The bleaching process means the paper has been treated with chlorine, turning it white. Unbleached parchment paper is brown in color and free from chlorine.
In reality, there is no fundamental difference in the effectiveness of bleached vs unbleached parchment paper when cooking macarons. Both have the same properties and can be used in the same way.
While there are no studies to show that chlorine causes any harm when used to bleach parchment paper, many home bakers prefer the unbleached version to reduce the number of chemicals used in its production.
However, unbleached parchment paper does tend to be more expensive, so this decision will come down to personal choice.
Parchment Paper Size
Parchment paper for macarons comes in a myriad of different sizes, either on rolls or as pre-cut sheets. Buying it on a roll means you can cut it exactly to the size you need, but pre-cut sheets are easier and hassle-free.
Whether you opt for rolls or pre-cut parchment paper, make sure it will work with the size of your baking sheets!
There is no point in buying pre-cut sheets if they are going to need trimming to size anyway, and a super-wide roll can often result in more waste than a standard-width one.
Special Features
Surely parchment paper is just a type of kitchen paper, right?
Not at all — there are huge differences in the quality of different types of parchment paper, as well as some special features that make certain brands stand out from the crowd.
One feature that many bakers look for is the eco-friendly credentials of the brand. Responsible sourcing of materials and reducing the number of chemicals used is a great way to improve our impact on the environment.
Some manufacturers also include pre-printed shapes on their parchment paper, which is ideal if you struggle to get your macarons evenly spaced on the baking sheet.
The final thing to consider is the thickness of the parchment paper — thicker paper equals fewer wrinkles! Another advantage of thicker paper is that it is more resilient and could be reused several times before needing to be discarded.
Parchment Paper Packaging
When buying parchment paper for macarons in rolls, look for one with a good-quality tear strip to enable you to create a neat edge.
A box with an effective closure system is also handy to stop that roll from escaping into your kitchen drawer!
Ideally, precut sheets should be stored in a way where they don’t get creased or crushed, as this makes it harder to get them to lie flat on the baking sheet.
From the most basic value roll right up to an eco-friendly durable paper, there are so many different parchment papers to choose from! Below are our top picks for the best parchment papers for macarons.
If You Care Unbleached Chlorine Free Parchment Paper Roll
Check Current Price on Amazon
Our top pick for the best parchment paper for macarons is one of those products that demonstrates why eco-friendly doesn’t mean you need to compromise on quality!
This deluxe parchment paper is non-toxic and free from bleach and heavy metals. It has excellent heat-resistant properties and is greaseproof and non-stick.
And the best part is that when it has reached the end of its useful life, this parchment paper is compostable! So you can use it safely with the knowledge that every piece can be disposed of responsibly.
Reynolds Kitchens Parchment Paper Roll
For a good value all-around parchment paper, you can’t go wrong with Reynolds Kitchens!
Unlike some other cheaper brands, this parchment paper is thick enough to be used up to three times and will turn out perfect macarons thanks to its super-smooth non-stick surface.
We also love the pre-marked grid lines, which help to pipe out evenly spaced domes of macaron batter.
Comfylife Unbleached Parchment Paper Sheets
The most annoying thing about precut parchment paper sheets is when they are stored in a roll — they simply won’t lie flat on a baking sheet!
Comfylife got around this problem by packing their precut parchment paper sheets in a flat box, meaning they lie perfectly smooth, ready for your macaron batter.
The thickness of each sheet and the waterproof coating also mean they can be used several times over.
ChicWrap Culinary Parchment Paper Refill Roll
This parchment paper for macarons is the brand favored by many professional chefs, and is a worthwhile investment if you want to get serious about baking!
It is unbleached and supplied in a refill pack, designed to fit a purpose-made ChicWrap parchment paper dispenser.
Alternatively, you could just cut it to size as you need it.
Katbite Heavy Duty Flat Parchment Paper Sheets
When it comes to baking macarons on parchment paper, thicker is always better!
These heavy-duty sheets are stored in a flat box, and each one is cut to perfectly fit a half-sheet oven pan.
The silicone coating ensures that the paper does not absorb water easily, and your baked macarons will peel easily away from the paper.
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Hi, I’m Jaron, the food enthusiast and founder of Foodsguy.com. I started this blog because someone told me I couldn’t and before I knew it, I was doing it purely out of my love for food. When I’m not chasing around my kids or hanging out with my partner you’ll probably find me making a mess of things in the kitchen.