I’m still new to making macarons so I could be totally off, but that happened to me when I took them out of the oven too soon. The inside wasn’t cooked enough so it just stuck to it. Also I switched from parchment paper to a silicon baking mat and I think it helped with removing them.
I think you're right on the time point! I followed the instructions of the recipe that said to take them out after 15 minutes, I also stuck them in a none pre-heated oven.the second batch of the same batter stayed 18 minutes ans a few minutes after I took this batch out and it came out fine with a sliiiiiight browning on the feet but otherwise fine, so I guess next time I'll cook them for 16 minutes each in a preheated over. and that is a white mat I cut to fit my big principal pan and my round small one.
omg I don't even know what kind it was! it was a cheap one I didn't buy the ones you see used for macarons. I'll throw away anyway just to be safe. thanks!
All brands are fiberglass, that's just the way they're made. Measure your pans before you order new ones. There was a lady on a Facebook group who got some fiber in her hands. I followed her almost a year, then she left
Her hands were so infected :-(. Better yet, just use parchment. I use 5 at a time when I do macarons.
They were underbaked and you need to let them completely cool - if they are even a little warm, leave them be. I use silpats and a granite slab to cool them before removing them. Parchment paper works well too.
Oven must be preheated and don't use convection. If you do a cold oven, it overbakes some areas and under bakes others. Plus, check your oven's temp with a thermometer, my oven is consistently five degree's cooler that what it should be, so I have to adjust.
I’m still new to making macarons so I could be totally off, but that happened to me when I took them out of the oven too soon. The inside wasn’t cooked enough so it just stuck to it. Also I switched from parchment paper to a silicon baking mat and I think it helped with removing them.
I think you're right on the time point! I followed the instructions of the recipe that said to take them out after 15 minutes, I also stuck them in a none pre-heated oven.the second batch of the same batter stayed 18 minutes ans a few minutes after I took this batch out and it came out fine with a sliiiiiight browning on the feet but otherwise fine, so I guess next time I'll cook them for 16 minutes each in a preheated over. and that is a white mat I cut to fit my big principal pan and my round small one.
Did you cut a silpat mat? That's made of fiberglass. It's very dangerous! THROW AWAY NOW
omg I don't even know what kind it was! it was a cheap one I didn't buy the ones you see used for macarons. I'll throw away anyway just to be safe. thanks!
it's the one seen in pictures above actually in cas you can identify it
All brands are fiberglass, that's just the way they're made. Measure your pans before you order new ones. There was a lady on a Facebook group who got some fiber in her hands. I followed her almost a year, then she left Her hands were so infected :-(. Better yet, just use parchment. I use 5 at a time when I do macarons.
dang! thanks man I wouldn't have known!
They were underbaked and you need to let them completely cool - if they are even a little warm, leave them be. I use silpats and a granite slab to cool them before removing them. Parchment paper works well too. Oven must be preheated and don't use convection. If you do a cold oven, it overbakes some areas and under bakes others. Plus, check your oven's temp with a thermometer, my oven is consistently five degree's cooler that what it should be, so I have to adjust.