You know what sucks? When you’ve poured your time, energy and heart into baking up a storm only to have it stick to the baking paper. That sinking feeling when you try to peel your cookies off the baking paper only for it not to budge, oh man it’s just the worst. It’s enough to make anyone throw in the towel. Well, what if I could tell you that thanks to Bacofoil® – Non-Stick Baking Paper you can say goodbye to caked on cookies and welded meringues and hello to perfectly baked treats that slip right off the paper. Hurrah!
So, what could Bacofoil® have done that so many other baking papers haven’t I hear you say? Well, thanks to the innovative and unique Non-Stick double sided textured surface – cake mess and cookie disasters baked are a thing of the past. The little dimples mean there is less surface area in contact with the bake, so everything bakes evenly and food just slides right off. Genius right?!
When Bacofoil® came to me with a challenge to bake something notorious for sticking to the baking tray my mind went straight to cookies, or maybe a meringue. I mean, I’ve had my problems with both in the past, queue me sat eating cookie batter right from the tray but the less said about that the better. I just couldn’t decide, they’re both baking tray devils, then I remembered about a recipe I saw in a book many years ago. Forgotten Cookies! Forgotten Cookies are a meringue based cookie that you pop in the oven, turn it off and forget about till the next morning. The perfect thing to test out Bacofoils® Non-Stick baking paper.
I whipped up the batter, plopped my little clouds of meringue cookies onto the dimpled baking paper and put them in the oven for their overnight sit. It felt so weird to turn the oven off straight after filling it up with cookies but hey, who am I to argue with an age old recipe. I went to bed excited about what I’d find the next morning. Would I be faced with the dreaded sticky baking paper mess or would Bacofoil® really live up to the hype.
The following morning I woke up and excitedly checked on my little sleeping beauties. I looked at them for a while, a little scared to touch incase I broke their delicate shells by attempting to move them. I mustered the courage and picked one up, and to my delight it just lifted right off the paper. No mess, no sticking, just an effortless sheet to mouth motion.
I’m so impressed with this special dimpled baking paper that I really can’t envision me ever buying anything else. Bacofoil® – Non-Stick Baking Paper is here to stay!Print
- 2 large free-range egg whites, at room temperature.
- pinch fine sea salt.
- 100g caster sugar.
- 1tsp cornflour.
- 1tsp white wine vinegar.
- 1/4tsp ground cardamom.
- 75g dark chocolate chips.
- 75g pistachios, finely chopped
Preheat the oven to 160C and line a large baking tray with Bacofoil® non stick baking paper. Whisk together the egg whites and salt in a grease-free bowl, until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming.
Using a metal spoon fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too.
With a spoon, drop mounded tablespoons of the merengue onto the prepared tray. Sprinkle with the remaining pistachios.
Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight.
Once you turn the oven off do not open the door till morning. You want to keep all that heat locked up inside.