Hey friends! I’m baking macarons for my wedding in june, I’ve got a technique pretty well solid, but I’m having a problem with MY PANS! I have these kinda cheap ceramic coated pans from TJ Maxx, and I’ve found they WARP in the oven, and my macarons all end up funky shapes! What kinda pans does everyone like to use. I had much more success with my mom’s side-less pans, should I specifically be looking for pans without the sides? Thanks all!!
by prawn_star13
5 Comments
I use these little guys from Hobby Lobby and they work great for me!
https://www.hobbylobby.com/party-baking/baking-supplies/cake-pans-bakeware/cookie-sheet-pan/p/46231?queryId=4d7bffaa77ab6734403ee89a3486cf09
I’ve seen people use these turned over, similar to yours: https://www.target.com/p/12-34-x16-34-nonstick-aluminized-steel-standard-cookie-sheet-gray-figmint-8482/-/A-87713542
The ones I like are these: https://www.target.com/p/cuisinart-chef-39-s-classic-17-34-non-stick-two-toned-cookie-sheet-amb-17cs/-/A-81615576
Nordic Ware sheet is my go to. They are pricey, but I have tried many off brands that looks identical and even Oster brand, they are NOT the same.
What I do is bake on the back side of the tray to improve circulation.
Nordic Ware pans don’t warp at all. I have several! You can buy online or at Sur La Table.
Nordicware definiteky