Heavy Gauge 17 x 14-inch BAKING and COOKIE SHEET 304 Surgical Stainless Steel Professional Series
You will reach for your high-quality Health Craft PRO SERIES stainless-steel COOKIE SHEET again and again! With HEAVY GAUGE stainless steel the oven does the baking, not your pan—so you can get professional results every time.
We challenged the industry standard aluminum and opted instead for 304 surgical stainless-steel because of its ability to optimize indirect heat to bake rather than cook in the oven. The result is food that is baked more evenly and is less likely to burn. The classic design of this bake ware collection is the perfect complement to the Health Craft line of cookware products.
- Easy release of foods
- Limited Lifetime Warranty
- Bakes evenly, avoids burning.
- No toxic coating to peel or scratch off.
- Reinforced rim allows for easier grasping.
- Attractive and durable brushed stainless-steel finish
- Stainless steel will not react with food easy to clean.
- Baking pans with lids are made of food-grade BPH Free plastic.
- Dishwasher safe for easy cleanup (Lid is recommended to hand washing)
- Unlike glass and ceramic stainless steel is unbreakable and lasts a lifetime.
- Dimensions: 17 x 14 x 1 inches
- Weight: 3 pounds
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French Almond Macaroons
Adapted from Susie Fisbein and Evan Sung for the New York Times
Time: 30 minutes, plus resting and cooling
Yields: 24 large cookies
- 1½ cups sugar
- 1¼ cups blanched slivered almonds.
- ¼ cup potato starch
- 3 large egg whites
- Pinch fine sea salt
- 1½ teaspoons almond extract
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
- In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
- Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.