I'm making french macaroons, but I have no parchment paper! Can I use aluminum foil instead? Or can I just use the baking sheet alone? (not sure if it's nonstick)
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You can use foilJust spray it with baking oil or rub some veg oil on the foilActually, TIN foil is quite different than a metal baking sheetMetal baking sheets conduct heat at a high rateTIN foil conducts heat at a very low rateThat is why baked potato skin does not burn, become hard or too chewy when baked in foilMacaroons are a very delicate recipeIf you put them directly on the sheet tray, especially with oil, the bottoms will burn! Foil allows for a temperature barrierIf you don't believe me put a piece of foil and a baking sheet in your oven at 450 for five minutesThen grab both of them with your bare handsyou WILL be able to pick up the foil, no problemBut you may need to rush to the emergency room for your other hand.
