Meringues. I cannot make them without parchment! Macarons. Absolutely cannot make them without parchment! I also use parchment to make meringue or royal icing embellishment/decorations for over the top cakes and cookies. Parchment is perfect for drizzling tempered chocolate, allowed to set, and peel off without breaking (crying) so I can make vertical chocolate embellishments for desserts. I just taught a class on Saturday where we made "gourmet" dipped apples, we used a lot of parchment to keep the caramel-ed apples from sticking where they shouldn't and to keep the doubly dipped chocolate ones stick-free and beautiful for presentation. I've even used parchment for crafts...shrinky dink baking, painting tiny things, a place for glue dipped items... Hi. My name is pc; and I'm a parchmentoholic.

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