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Old 12-12-2006, 11:06 AM   #1
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Why do My Macaroons Keep Burning

I am making Coconut Macaroons for the 1st time...and maybe the last...they taste wonderful, the tops toast nicely..I am mounding them to glaze with chocolate...but..the burns burn too quickly..I greased my pans, I put wax paper on my pans and nothing helps......

Is parchment paper my solution...but will they stick to the parchment....

Thanks...Diane

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Old 12-12-2006, 11:17 AM   #2
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Hard to tell what's going wrong without seeing the recipe. What temperature are you baking them at?
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Old 12-12-2006, 11:23 AM   #3
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simple recipe...coconut, sweet cond milk....almond & van extract..no egg whites...is this the problem...and I am baking them at 350...thanks June for the quick reply...any help would be appreciated...Diane
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Old 12-12-2006, 11:34 AM   #4
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Try baking them in the top third of the oven. Also, if you have two cookie sheets that are the same, put one inside the other then bake. The double bottom will insulate the bottoms a bit.
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Old 12-12-2006, 12:11 PM   #5
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Quote:
Originally Posted by LadyDi
simple recipe...coconut, sweet cond milk....almond & van extract..no egg whites...is this the problem...and I am baking them at 350...thanks June for the quick reply...any help would be appreciated...Diane
I can't imagine them without egg whites... or with sweetened condensed milk! Have you eaten these before? Do you know the recipe works?

Does anyone else here have experience with a macaroon recipe like this? I don't have mine on this computer, so I can't really help until tonight.... IF I'm home...
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Old 12-12-2006, 12:58 PM   #6
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LadyDi, am I correct in thinking these are a heavier, chewy kind of macaroon? Not the meringuey kind most folks think of as macaroons? I think you just need a lower temp in your oven, but I would use Andy's suggestion of the double pan too.
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Old 12-12-2006, 01:07 PM   #7
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These are heavier and they taste wonderful! I am going to try the parchment paper tonight, lower the temp and move my rack up one more notch...I will let you know how they turn out in the AM.....I am also drizzling these in chocolate...and idea I got from a local bakery.....however at $1 each I decided to try and make my own...

Thanks to everyone for the help! Diane
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Old 12-12-2006, 01:18 PM   #8
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oh they sound so delicious, Diane!!

Another sugestion (as if you didn't have enough already!) is to perhaps use a silpat liner (in addition to the top third of the oven and the double pan theory)

Best of luck!

And, when they do come out well, please feel free to share the recipe!
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Old 12-12-2006, 01:22 PM   #9
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As soon as I perfect this recipe....I will be so happy to share! Diane
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Old 12-12-2006, 02:25 PM   #10
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The recipe I have always used (thanks to the kindergarten teacher both daughters had) is the one that was on the back of a Bakers Coconut bag. It makes a very good, chewy (not too much) macaroon. Living at a higher altitude, I have to turn down the temp and watch carefully to keep them from over-baking.
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