So I only own one baking sheet and was not sure how long macaron batter would last just sitting in the piping bag. And the whole, needing to form the skin before baking thing…. So I was going to just pipe them all on parchment on my counter then slide each parchment onto my baking sheet after removing the parchment with the cooked ones but that felt like even with a flat cookie sheet, “sliding” a parchment eith piled macarons onto it could be a big misshapen macarons nightmare, plus l wasn’t sure if it would be okay to put the prepared ones onto a piping hot preheated sheet. SO until I get another baking sheet, I guess I’ll be using every flat surface I can find including the underside of a rectangle casserole dish abd my pizza pans like I did this time.
I forgot what my question was. Well, has anyone else else had these dilemmas? And CAN macaron batter sit in the piping bag for idk, say, an hour before piping?
by peachesandsunbeams
1 Comment
I think the issue is with your consistency, the batter should hold its shape without turning into a puddle. Also try using a silicon mat, it has more structure.
To answer the 2nd question, I have left my batter in the bag for 45 mins and never had any issues