Whenever I make something with a meringue nut batter--macaroons today, dacquoise in the past--I have the toughest time getting it off my baking surface without leaving a large portion of it stuck. Silpat was a disaster. Foil foiled me too. Parchment today was a little better, but still pretty much of a mess. I tried that trick in the Bernachon book of turning the paper over, with the cookies stuck to it, and running cold water over the paper. I still left the bottom half of a bunch of the cookies on the paper.
I'm wondering if I'm underbaking them. The recipes all say DO NOT OVERBAKE. What do people like with this stuff? One recipe says to start at 325 and raise it to 425. The other just says 350 all the way.