Below, a poster asks about his macarooms which stuck to the aluminum foil.
Folks, if you haven't yet discovered it, try parchment paper for all your baking needs--sweet stuff as well as non-sweets like potatoes. Nothing sticks to it! It's transformed my own cooking.
This stuff is not expensive, and is sold in large rolls in cooking stores. You can also find "cooking paper" or "baking paper" in the supermarket, but I don't trust it--why is it called something other than parchment paper? Probably because it's not. But what is it? I don't know .