Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
VOCE DI GLOSSARIO (PRELEVATA DALLA DOMANDA QUI SOTTO)
My mother used to place the wafers directly in the cake pan and then put the macaroon mixture on top of each wafer. She did not use "carta da forno", the cooking parchment paper (which, btw, is not edible).
In your translation there seem to be two options: either the silpat (silicone baking mat) or the wafer; both serve to avoid the cookie sticking to the cooking pan.
Yes. I used to be a dessert chef once upon a time... it is used with mixtures such as macaroons and sticky meringues as these can stick to ordinary parchment paper and be difficult to remove. Using edible baking parchment/rice paper resolves the problem.
Thanks to everyone for their answers. I was wondering though if the Italian chef sometimes uses this interchangeably with carta da forno? For some of the recipes I'm translating, it's used to line cookie sheets or cake pans (for cookies and cakes). Does anyone have experience using it like this?
Automatic update in 00:
14 min Affidabilità: approvazioni dei colleghi (rete) +5
Spiegazione: It is something like a wafer, generally white, thin, round and edible. It also is called "rice paper" oder "edible wafer paper".