On 12/4/2017 5:07 PM, Wayne Boatwright wrote:
> On Mon 04 Dec 2017 04:58:26p, Casa del Sol naciente told us...
>
>> On 12/4/2017 4:55 PM, Wayne Boatwright wrote:
>>> On Mon 04 Dec 2017 04:50:49p, Casa del Sol naciente told us...
>>>
>>>> On 12/4/2017 4:47 PM, dsi1 wrote:
>>>>> On Monday, December 4, 2017 at 5:16:32 AM UTC-10, graham wrote:
>>>>>>
>>>>>> That macaron tells me she has perfected the method. I'm
>>>>>> jealous!
>>>>>
>>>>> I like to keep out of her way when she's baking although I
>>>>> recently saw her matching up macarons by size and shape. I
>>>>> thought that was odd but now that I think about it, that's what
>>>>> you have to do to make great ones. She has a couple of these
>>>>> mats. They're cool.
>>>>>
>>>>> https://www.amazon.com/Silpat-AE4202...Mat/dp/B00D461
>>>>> W5 E/ref=sr_1_20
>>>>>
>>>> Those are the best - but you have to make sure and get a US oven
>>>> compatible size.
>>>>
>>>
>>> That would fit my pans perfectly, but I rarely make macaroons.
>>>
>>
>> I bought one at BB&B that is to big for all my sheet pans.
>>
>> Fits the oven racks edge to edge very tightly.
>>
>> I keep threatening to trim it, but then I'd lose the printed
>> measurement markers.
>>
>> :-(
>>
>>
>>
>
> Can you get a bakng sheet with no raised edges? Then it wouldn't
> matter if there was a bit of an overlap.
>

Good call Wayne, I have a large carbon steel sheet pan with slightly
flared end lips that I use to backstop it, but it's still over an inch
all the way around.

Regardless it works and release is instant!