超级详细---马卡龙制作要点指南：（法式）下集
2014-09-12 09:28阅读：
A Macaron Troubleshooting Guide: Useful Tips and
Advice to Master the French Delicacy
马卡龙制作要点指南：（法式）下集（一篇博文只能有一万字）
原文来自这里，作者将制作马卡龙所需要注意的所有细节都提及了，非常佩服作者的严谨。圆猪猪的英文水平有限，请了@landaifang
蓝带坊的店主帮忙一同翻译再发给大家参考。
http://foodnouveau.com/2011/12/destinations/europe/france/a-macaron-troubleshooting-guide-useful-tips-and-advice-to-master-the-french-delicacy/#perfect-macaron
General Macaron-Making Questions
马卡龙制作问题。
There is so much
sugar in m
acarons! How much calories is there in a macaron? Can I make them
lighter?
Macarons aren’t exactly diet-friendly. After a quick research
online, I’d estimate that one average 1¼-inch macarons contains
about 200 calories. The powdered sugar is necessary to the
macaron’s texture – and considering most macarons are assembled
with buttercreams or fruit jams, it’s a treat you should indulge in
with moderation, but savor with a slow appreciation of its texture
and flavors. Indeed, you’ll never see Parisians scarfing down
macarons! Don’t try to make macarons lighter; eat just one and
enjoy it.
这里有太多糖在马卡龙里，多少卡路里？我能降低它们吗？
马卡龙绝对不是减肥者的朋友。在一个在线快速调查中，我一个英寸大小的马卡龙包含有200的卡路里，这里面的糖粉是对马卡龙组织起到关健的作用。而且马卡龙内馅也含有大量的黄油和果酱。不要尝试把马卡龙减低卡路里，吃上一颗好好享受吧。
What does “aging egg whites” mean?
Aging egg whites mean separating the whites from the yolks, and
storing the whites in an airtight container in the fridge for 1 to
2 days before using them to make macarons. Why do you need to age
egg whites? “The reason behind it is to reduce the moisture content
as much as possible while keeping the protein bonds from the egg
whites the same,” says Hélène Dujardin.
Macaron master Pierre Hermé
also says that the aging process
increases the whites’ elasticity. If you
skip this step, you might end up with a runny or watery batter,
which will not yield great results. So please age your egg whites,
and take them out of the fridge a few hours before making macarons
to bring them to room temperature before beating.
“老化蛋白”是什么意思？
老化蛋白意思是使在制作马卡龙前，提前把蛋白和蛋黄分开，然后将蛋白存放在一个密封盆内，放在冰箱冷藏1-2天再使用。为什么你需要老化蛋白？
这理由是尽量减少湿气
蛋白。
老化蛋白的制作，可以增加蛋白弹性的，如果你不使用这个步骤，你可能会做成一份过于湿的面糊，那样就容易造成失攻。所以请提前制作“老化蛋白”然后保存在冰箱几小时，在使用前将它们取出室温回温。
Is there a shortcut to aging egg
whites?
Hélène Dujardin has one: “When I get an urgent craving or an order
for macarons and I do not have egg whites, I just microwave the
fresh egg whites for 10-20 seconds on medium-high speed. It mimics
the ageing process close enough to save the day.” I’ve never tried
this tip, but if she says it works, I believe it does.
有什么快速办法制作“老化蛋白”吗？
Hélène Dujardin说：“当我接到紧急订单时而手边又没有“老化蛋白”
时，我会将蛋白放入微波炉中微波10-20秒钟，这样的微波效果可以接近“老化蛋白”的存放日期。
我从来没有试过这种方法，但是如果这样能行的话，我相信是可以的。
What does it mean to leave the macarons to dry or rest
them before baking? What should they look/feel like after drying?
What happens if I skip this step?
Drying or resting the macarons shells means to leave them
uncovered, piped on the baking sheets, for 20 to 40 minutes, in a
cool, dry place. This step will allow the batter to form a thin
skin. The batter will look duller and it shouldn’t stick to your
finger if you carefully touch it. Skipping this step could yield
inconsistent results and cause all sorts of problems (no feet,
warped shell, etc.). See also ‘Can I skip the resting period to
make my macarons more quickly?’.
让马卡龙晾干，假如我跳过这一步会发生什么情况？
晾干马卡龙壳的意思是：将挤好在烤盘中的马卡龙放在阴凉和干爽的地方，放置20-40分钟以上。这个步骤将让面糊形成一个薄的皮。这面糊表面光泽变暗淡，用手小心的触碰表面不会粘手。
跳过这一步将发生很多问题
（没裙边，外壳破裂等等）
Can I make macarons even
if it’s raining/really hot/humid outside?
Humidity usually makes macaron making trickier because it prevents
the shells to dry during the resting period. Many succeed in making
macarons in these conditions anyway – but let’s just say the heart
of summer isn’t the best time to make macarons, even if it’s just
to avoid heating the oven.
当下雨，非常炎热或潮湿的天汽，我能做马卡龙吗？
潮湿的天气让马卡龙制作更困难，因为很难晾干。尽管有很多人在这种情况下一样能制作成功。但是在盛夏时期就不是制作马卡龙的最佳时期，
What is the size of the “perfect”
macaron?
Macaron powerhouses like Ladurée sell two sizes: small (diameter
about 1.5” [3.75 cm]) or large (diameter about 3” [7.5 cm]). What’s
important, however, isn’t the size, but uniformity. Choose a size
and stick to it. Templates help making uniformly sized macarons; I
provide links to printable templates in my
All About Macarons
page.
多大的尺寸称之为“完美”马卡龙？
两种尺寸：小的：大概1.5英寸（3.75厘米）大的：3英寸（7.5厘米）
什么重要，不是尺寸，而是要保持大小一致，选择一种尺寸，就统一制作一种尺寸。也可以制用底部垫有马卡龙打印纸的方式来挤面糊。
How can I make sure
my macaron shells are all the same size?
The best way to make uniformly sized macarons is to use a template.
I provide links to printable templates in my
All About Macarons
page.
怎么确定我的马卡龙都是同样的尺寸？
最好的方法去确认马卡龙的尺寸是用一个画好的模型，如马卡龙打印纸.
How is the flavor incorporated into
macarons?
Here’s a scoop: the macaron shells themselves don’t have much
taste, the reason being that the meringue/dry ingredient ratio must
be respected and adding flavorings can offset the recipe and cause
you to turn out macaron failure. According to French baking
authority, Dorie Greenspan, who had the
chance to work alongside Pierre Hermé, “Even though macarons
come in a Candyland palette, they all taste
pretty much the same because they’re all made from the same
ingredients: egg whites, granulated sugar, powdered sugar and
ground almonds. To get the full measure of a macaron, you have to
make sure that each bite includes cookies
and filling. You get
texture from the cookies, but you get flavor from the
filling.”
Pierre Hermé has indeed confirmed this in his Macaron book,
where he says he spent years studying the intricacies of macarons,
to finally figure out that the filling was key. Once he started
concentrating on the fillings, he realized that he could extend the
macarons’ range almost to infinity.
如何给马卡龙增加味道?
这是一个观点：马卡龙外壳并没有太多的味道，原因是其配方比例严谨,
添加香精会导致你的马卡龙失败。依照法国烘焙权威Dorie Greenspan
说的
，他曾有机会和PH一同工作：“即使它掉进糖果城堡,染上很多颜色,
其本身的口味都基本一样，因为它们都是使用同样的材料制成：蛋白，细砂糖和糖粉和杏仁粉。一个完整的马卡龙，每一口都能吃到壳和内馅。你能吃到外壳也就是其本身的组织,
也能吃到带有各种风味的内馅。
PH在他的马卡龙书里确认了这点。书中他说他花费多年时间去研究马卡龙，最终发现马卡龙的内馅才是关键，当他开始专注研究内馅，他才意识到内馅的创造之路是无穷无尽的。
Making macarons seems so
time-consuming! How long does it really take to make
them?
Macaron making is divided into four steps:
1.
Doing the prep work: Covering baking
sheets with parchment paper, measuring the ingredients, grinding
the nuts, mixing the nuts and sugar together, sifting the mixture
(20 minutes)
2.
Making the batter: Beating egg whites,
incorporating dry ingredients, piping the shells onto the baking
sheets, resting the shells (20 minutes)
3.
Baking the shells (about 15 minutes for
each batch)
4.
Cooling, filling and storing the
macarons (30-40 minutes)
It’s best to prepare your filling in advance to make sure
it’s set and cooled when you’re ready to fill the macarons. Doing
so also divides the work and makes it seem less daunting. All in
all, if your filling was made in advance, you should be finished
within 2 hours. With experience you’ll get much faster to the point
where you’re able to whip up a batch in no time. Practice,
practice, practice!
制作马卡龙真的很花时间，制作马卡龙要花多长时间呢？
1.
准备工作：将烘焙纸放在烤盘内，称量所有材料，研磨杏仁，将杏仁粉和糖粉拌匀，将杏仁粉和糖粉过筛。（费时20分钟）
2.
制作面糊：打发蛋白，晾干壳20分钟上。（费时20克钟）
3.
烤制外壳：大约15分钟一盘（费时15分钟）
4.
冷却，填馅，和包装马卡龙（费时30-40分钟）
Making Macarons
What should
the beaten egg whites look like?
The egg whites are beaten enough when they form a stiff beak when
you lift your beaters out. The tip of the beak should not curl down
(if it does, keep on beating). Properly beaten egg whites should
defy gravity and remain in the bowl if you turn it upside down. If
you tilt your bowl to the side and they are sliding out, keep on
beating.
Be careful not to overbeat! They should not separate in chunks or
appear dry. If they do, you’ve gone too far. For a visual cue,
see my How-To video
(at
2:08). Once the eggs are ready,
fold in the dry ingredients right away as egg whites can deflate or
separate quickly.
打发蛋白应该是什么状态？
打发足够的蛋白，当你提起打蛋头，打蛋头的尖峰是短而直小的尖峰，不应当弯曲。（假如没达到这个状态，继续搅打）正确打发的蛋白应该是倒扣盆，蛋白也纹丝不动，不会翻出来。倾斜打蛋盆，蛋白不会有流淌的迹象。否则就要继续搅打。
注意不要打发过度，打发蛋白不应该脱离打蛋盆，或者是变干燥。出现这样的情况，你就打发过度了。一旦蛋白打发了，马上和干性材料一同拌和，因为打发蛋白会迅速分离。
I’ve overbeaten my egg whites.
Help!
Here’s a tip from Stephanie Jaworski of
Joy of Baking: “If you
accidentally over-beat the egg whites, add one unbeaten white and
whip again until stiff peaks form.” Remove 1/4 cup of egg white to
come back to the original quantity needed in the
recipe.
我已经将蛋白打发过头了，怎么办？
这里有个提示来自Stephanie Jaworski of
Joy of
Baking:：
假如您意外的将蛋白打发过度，添加少许未打发蛋白，然后继续打发直到蛋白尖峰形成。取出1/4杯的蛋白，让打发蛋白保持原配方的份量。
My meringue stays
loose, it won’t become firm. Why?
- You haven’t beaten the egg whites long enough. Keep on
beating.
- You used a plastic bowl or a bowl that isn’t impeccably
clean. Use a stainless steel bowl for better results (see ‘Do I
really need to use a stainless steel bowl?’)
- There were traces of egg yolks in the whites. Be very
careful when separating the eggs.
- Egg whites were too cold when you started beating them.
Let them come to room temperature for better results.
If you still can’t get a firm meringue, try adding cream of
tartar (see ‘Is cream of tartar necessary?’)
我打的蛋白霜还是很稀，怎么样让它变硬？
- 你没有将蛋白打发足够，继续搅打。
-
你使用了一个塑胶碗或盆，那类盆不容易清洗，不易保持干净。使用一个不锈钢盆将更好。（看我真的需要一只不锈钢盆吗）
- 这里有一丝蛋黄进入蛋白里了，分蛋时要十分小心，不要混入蛋白。
- 打发蛋白前，蛋白过冷。在制作前，提前将蛋白取出室温回温。
- 假如你还是没办法打成很硬的蛋白霜，可尝试放少许的塔塔粉（或蛋白粉）
How
delicately/vigorously should I fold the almond/sugar mixture into
the meringue?
Fold the batter with confidence. Some methods will tell you to fold
an exact number of times, but I believe it’s all about the
end result. To fold the almond mixture into the meringue,
use a spatula to scrape to the bottom of the bowl, then bring the
bottom to the top. Do this repeatedly until everything is well
incorporated and no pockets of dry ingredients remain.
See the folding motion in my How-To
video (at
2:25). However, you definitely
want to avoid beatingthe
batter, because overbeating will make your batter too runny and
cause all sorts of problems (batter spreading too much, no feet,
etc.). See also ‘What
is the right batter consistency?’ below.
有些方法将告诉你去翻拌很多次，但我相信那样的话会容易失败。正确的做法是，拌合杏仁粉（TPT）进入蛋白霜中，使用一刮板盆的底板，然后带动它们从底部至上部，重复此动作直至所有材料都完全混合，看不到任何干性特质即可，不要过度搅拌，
因为过度搅拌将使你的面糊过稀而且会造成各种问题（面糊过稀软，无裙边，等等）
When
should I add food coloring or flavorings?
You should add food coloring or flavorings (such as lemon
peel, pistachio extract or matcha powder) to the egg whites before
incorporating the almond/sugar mixture. As soon as your egg whites
are stiff and ready, add the coloring or flavoring, fold the egg
whites a few times, then start adding the almond/sugar mixture. As
you incorporate the almond/sugar mixture, the color/flavor will
spread evenly into the batter.
什么时侯加入色素或香料？
在打发的蛋白后，你可以添加食物色素或香料（如柠檬皮，香草精或粉）
到蛋白中，然后再拌入杏仁粉。当你的蛋白打发好后，立即加入色素或香料，翻拌几次，然后再开始添加混好的TPT.当你将TPT(杏仁粉和糖粉混合物)和蛋白霜混合时，色素或香料就会均匀的扩散至面糊中了。
What is
the right batter consistency?
According to Hélene Dujardin, “It should form a thick ribbon that
seems to flatten a bit when spooned but with a sturdy consistency.”
Many compare the right batter consistency to molten lava. Remember
that it’s always better to underbeat than the contrary: as you
transfer the batter to the piping bag, and then pipe the shells
onto the baking sheets, the batter will continue to thin. If you
overbeat from the getgo, you’ll end up with cracked or feetless
macarons.
怎样才是正确的面糊
Hélene Dujardin
说：做好的面糊应该像厚的织带，用汤匙挖出平坦但仍呈半固体状。有很多人描述拌好的面糊要像融化岩浆，但要记住翻拌不够总比翻拌过度好。当你将面糊装入挤花袋中，然后在烤盘上挤成圆形时，面糊会继续变稀，如果你过度搅拌，到最后你会得到一个破裂的外壳或是无裙边的外壳。
正确面糊的状态
My batter is too
thin/runny. What happened/what should I do?
You may have forgotten to age your egg whites, or perhaps you
underbeat them, or you let the beaten egg whites rest for too long
before incorporating the almond/sugar mixture (beaten egg whites
deflate quickly).
我的面糊太稀，发生什么事了？我该怎么办？
你也许忘记提前制作“老化蛋白”
蛋白打发的不够
或者你让打好的蛋白霜放置太久。
What is the
right oven temperature? Why isn’t there a definite ‘universal’
temperature everyone can use?
It’s a well-known fact that ovens are not all calibrated the same
way. Some overheat, others underheat: some ovens can even off 50°F
[10°C]. We usually all get to know our own oven to deal with the
discrepancy and, to be honest, many dishes that can withstand
temperature variations. Not so with macarons.
Macarons are particularly sensitive to heat, so it’s crucial
that you adjust cooking times according to your oven’s power. This
may mean that your first batches will be overcooked or take lots
longer to bake, but in the end, you’ll figure out your magic
number, which should be between 285 and 315°F [140 to 160°C]. It’s
best to bake macarons for a longer period of time so that the
shells rise slowly but consistently. Some ovens have poor air
circulation, making the temperature rise excessively, so it may
help to keep the oven door slightly open (with the help of a wooden
spoon) throughout the cooking process.
什么是这正确的烤箱温度？
为什么没有一个正确的”通用”温度供大家使用？
众所周知烤箱的温度不是一致的。有些烤过头，有些烤不够，有些烤箱的温差可以相差50°F
[10°C].左右，在烤肉或蔬菜类时，烤箱温度有些差别时还不那么重要，但对马卡龙却不行。
马卡龙对温度很敏感，你要根据自己的烤箱温度来调节烘烤时间。有可能你第一次烤马卡龙会烘烤过度，或是不够，多尝试几次，最终你将找到合适的烤温和时间，最佳温度应是285和315（140至160）度之间，用低温长时间烘烤，那样的话外壳上涨的但持久些。有的烤箱空气循环差，不流通，在烘焙期间，可以借助一个汤匙柄，将烤箱门轻微的打开。
My batter becomes watery or runny during the resting period.
Why?
Your batter was too thin at piping time. Possible
causes:
- Egg whites not aged (see ‘What does ‘aging egg whites”
mean?’ and ‘Is there a shortcut to aging egg whites?’)
- Egg whites not beaten stiff enough (see ‘What should the
beaten egg whites look like?’)
- Egg whites were left to stand for too long before
incorporating the almond/sugar mixture
- Use of liquid food coloring (see ‘What type of food
coloring should I use?’)
- Batter warm or handled for too long. Try to work quickly
when piping the shells as your hands will warm the batter inside
the pastry bag.
- 我的面糊在晾干的过程中变成水样，摊开了怎么办？
- 你的面糊拌的太稀。
- 蛋白没有提前老化
- 蛋白没有打发足够
- 在拌入TPT前，打发蛋白放置的过久了。
- 使用了水性色素
- 拌面糊拌的时间过长，试着拌的时侯动作快些，
挤面糊的时侯也要快，不然你手上的温度就会使挤花袋中的面糊升温，造成消泡。
My
macarons are spreading unevenly / are not round / are not equal in
size. Why?
1.
Make sure you use a
pastry bag and tip. Spooning the batter won’t do!
2.
Hold the pastry bag
straight at a 90° angle when piping. See
my How-To video
for the method (at
3:48).
3.
Batter is too
thin
a)
Egg whites not aged (see
‘What
does ‘aging egg whites’ mean?’ and ‘Is
there a shortcut to aging egg whites?’)
b)
Egg whites not beaten
stiff enough (see ‘What
should the beaten egg whites look like?’)
c)
Egg whites were left to
stand for too long before incorporating the almond/sugar
mixture
d)
Use of liquid food
coloring (see ‘What
type of food coloring should I use?’)
e)
Batter warm or handled
for too long. Try to work quickly when piping the shells as your
hands will warm the batter inside the pastry bag.
4.
Make sure you use clean
Silpat mats or parchment paper, and that your baking sheets are
straight and not warped.
·
我的马卡龙表面粗糙，不圆，大小不均匀，为什么？
·
使用一只挤花袋和花嘴，不能用汤匙直接将面糊挖放在烤箱上。
·
手持着裱花袋，成90度直角挤面糊
·
面糊太稀
·
蛋白没提前老化
·
蛋白打发不够
·
打发好的蛋白放置太久，才拌入TPT
·
使用了水性色素
·
面糊过热，或挤的时侯手握裱花袋时间过长。需要加快操作时间
·
确定你的烘焙油布是干净的，平整的。
Can I skip the resting period to make my macarons more
quickly?
Some people have told me they skip the resting period and manage to
get good looking macarons anyway, with
feet and all. Maybe this is luck and I certainly
wouldn’t recommend doing it: just like it’s necessary to rest a pie
dough toget a good, flaky crust, the resting period is
essential to produce a good, consistent macaron. Says Hélène
Dujardin, “The rest period creates a slight air dried crust on the
shells that trapsin the heat at the
base and pushes the edges upward, creating those little
feet.” So yes, resting the shells before baking is
necessary. Unless you have access to a commercial size oven, you’ll
have to cook your shells in batches, so most of your macarons will
get the chance to rest anyway. Use the first 20-minute wait to
clean up your kitchen or have a cup of tea.
我想加快制作的时间，我能跳过晾干这一步吗？
有些人告诉我，他们跳过晾干这一步，可以得到很漂亮的外表,也许是他们的运气好。我绝对不建议那么做，就像做派面团一样，也是需要静置松弛一段时间才能得到一块完美的面团。
所以说要想做好马卡龙，就必须经过晾干的步骤。在晾干期间，空气干燥下的马卡龙表面形成一层薄薄的外壳，壳中的面糊在加热过程中因为壳的原因向边缘推挤就会形成裙边了.
所以晾干是必须的过程，除非你是使用一只商用烤箱。所以最好利用这晾干壳的20分钟去清洁你的厨房或喝杯茶吧。（夏季很难干燥，猪猪就在空调房里开着风扇晾干）
The shells remain pointy after piping.
Why?
Probably because you underbeat the batter and it remained too
stiff. If it is, no worries – as I said before, it’s better to
underbeat than overbeat. If your shells remain pointy, just use a
small pastry spatula to carefully smooth
them out (see this technique in my
How-To video, at
4:20).
为什么挤好的面糊仍然留下一个尖头呢？
有可能是你面糊翻拌的时间不够，所以它仍然成固状。不用担心，我前面说过，翻拌时间不够
好过翻拌过度。如果你的面糊仍然有尖头，使用一个小的硅胶刮刀，小心翼翼将尖头抹平整。
Aesthetic Problems After Baking
1.
Batter is too
thin
§
Egg whites not aged (see
‘What
does ‘aging egg whites’ mean?’ and ‘Is
there a shortcut to aging egg whites?’)
§
Egg whites not beaten
stiff enough (see ‘What
should the beaten egg whites look like?’)
§
Egg whites were left to
stand for too long before incorporating the almond/sugar
mixture
§
Use of liquid food
coloring (see ‘What
type of food coloring should I use?’)
§
Batter warm or handled
for too long. Try to work quickly when piping the shells as your
hands will warm the batter inside the pastry bag.
2.
Batter was beaten too
vigorously and all the air was taken out of it. For batter mixing
pointers, see ‘How
delicately/vigorously should I fold the almond/sugar mixture into
the meringue?’ section above.
3.
No resting period. The
batter should have lost its shine and it shouldn’t stick to your
finger when it’s ready to bake. If the weather is rainy or very
humid, the resting period may take much longer.
4.
Resting period too long.
A 20 to 40 minutes resting period is usually enough.
5.
Oven temperature too
low. Try raising your oven temperature by 15°F [10°C].
无脚无裙边
1. 面糊太稀
Ⅰ.蛋白没有提前老化
Ⅱ.蛋白打发不够
Ⅲ.在搅拌杏仁/糖粉前,
打发蛋白被放置时间过长.
Ⅳ.使用了水性食用色素
Ⅴ. 手握时间太长,尽量快点挤好外壳,
因为手温在握住裱花袋时会融化面
糊.
2. 拌面糊时方法不对，造成消泡
3.
没有晾皮，要晾皮至表面无光泽，用手轻触表皮不粘手，方可入烤箱烘烤。
4.
晾皮时间过长。通常只用晾20-40分钟。
6.
烤箱的温度太低，尝试提高10度烤箱温度。
·
Uneven feet / Feet
bursting
o
Oven temperature too high. It’s
best to bake at a lower temperature (285 to 315°F [140 to 160°C],
depending on your oven) for a longer period of time so that the
shells rise slowly but consistently. Some ovens have poor air
circulation, making the temperature rise excessively, so it may
help to keep the oven door slightly open (with the help of a wooden
spoon) throughout the cooking process.
裙边不平或爆裙边
烤箱炉温过高，最好是用低些的温度来烤（140至160度）注意检测实际温差.
用长一点时间来烤那样壳上涨的较慢，但稳定。
> Back
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a)
Hollow
shells空心
a)
Overbeaten egg whites.
For egg white pointers, see ‘What
should the beaten egg whites look like?’ section
above.
b)
Shells resting for too
long. A 20 to 40 minutes resting period is usually
enough.
c)
Oven temperature too
high, preventing the insides to set, causing the meringue to
collapse when the shells are taken out of the oven. It’s best to
bake at a lower temperature (285 to 315°F [140 to 160°C], depending
on your oven) for a longer period of time so that the shells cook
slowly but consistently.
空心
1.
过度打发蛋白。
2.
晾皮过久，通常20至40分钟足够。
3.
烤箱炉温过高，最好是用低些的温度来烤（140至160度）
用长一点时间来烤那样壳上涨的较慢，但稳定。
> Back
to top
1.
Cracked shells
a)
Oven temperature too
high. It’s best to bake at a lower temperature (285 to 315°F [140
to 160°C], depending on your oven) for a longer period of time so
that the shells rise slowly but consistently. Some ovens have poor
air circulation, making the temperature rise excessively, so it may
help to keep the oven door slightly open (with the help of a wooden
spoon) throughout the cooking process.
b)
No resting period. The
batter should have lost its shine and it shouldn’t stick to your
finger when it’s ready to bake. If the weather is rainy or very
humid, the resting period may take much longer.
c)
Batter too thin
resulting in delicate shells. See ‘No
feet / crown’ for possible causes.
d)
Batter was overmixed.
For batter consistency pointers, see ‘What
is the right batter consistency?’).
e)
Batter was undermixed.
If the batter is not mixed enough, too much air remains in the
macarons, and the meringue dries out and cracks during the baking
process.
f)
Too much
moisture in the batter:
i.
Larger egg whites (see ‘What
size of egg whites should I use?’)
ii.
Use of fresh egg whites. They need to be
aged (see ‘What
does “aging egg whites” mean?’)
iii.
Use of liquid food coloring (see
‘What
type of food coloring should I use?’)
g)
Baking sheets not
doubled (see ‘Why
do I need to double the baking sheets?’)
外壳裂开
1.烤箱温度太高，最好把温度调至140-160C度，将烘烤的时间略延长。
2.没有晾皮，要晾至表皮失去光泽，而且用手指触碰表面不会粘手。假如在雨天或是潮湿的天气，晾皮的时间将更长。
3.面糊太稀
4.过度翻拌面糊
5.面糊翻拌的不够，如果面糊翻拌的不够，造成太多的空气在马卡龙内，造成蛋白霜变干燥而且在烘烤时会开裂。
6.面糊太潮湿
7.使用了过大的蛋白（造成蛋白过多）
8.使用了新鲜的蛋白
9.使用了水性色素
10.没有使用双烤盘。
> Back
to top
·
Thin shells (thin cap with
feet)
Overmixing. It’s no catastrophe! Chances are the taste will still
be perfect.
薄外壳无裙边
过过度搅拌
> Back
to top
·
Shells that puff, then
deflate
Never take the macarons out of the oven before the end of the
cooking time. You can open the door and rotate the sheets, but
never take them out. It’ll deflate the shells and no amount of
additional cooking can fix this.
外外壳回缩
在烘烤时间未到前，不要将马卡龙取出烤箱，你可以打开烤箱门和调转烤盘，但是不要把它取出来。这样将造成无法挽救的错误。
1.
Warped / uneven
shells
2.
Batter too thin. See
‘No
feet / crown’ for possible causes.
3.
Too much moisture in the
batter
4.
Larger egg whites (see
‘What
size of egg whites should I use?’)
5.
Use of fresh egg whites.
They need to be aged (see ‘What
does “aging egg whites” mean?’)
6.
Use of liquid food
coloring (see ‘What
type of food coloring should I use?’)
7.
Batter overmixed. For
batter consistency pointer, see ‘What
is the right batter consistency?’).
8.
Oven temperature too
low. Try raising your oven temperature by 15°F [10°C] and see if it
helps.
9.
Resting period skipped
or not long enough. See ‘Can
I skip the resting period to make my macarons more
quickly?’
外壳不平整光滑
面糊太稀
面糊水份过多
用过大的蛋白
使用了新鲜蛋白
使用了水性色素
面糊过度翻择
烤箱温度过低，尝试将您的烤箱温度调高[10°C]
跳过了晾皮时间或是晾皮时间不够
1.
Bumpy / lumpy shells
a)
Almond/sugar mixture
must be sifted.
b)
Forgot to tap the pan
against the countertop before resting (air bubbles stayed in).
See my How-To video
(at
4:10).
表皮不光滑
糖粉+杏仁粉没有提前混合过筛。
在晾皮前，忘记拍打烤盘（造成空气驻留在面糊内）
2.
Shells are too soft
a)
Undercooked shells. Bake
longer, checking every minute for doneness. Properly cooked
macarons are firm on their feet when you tap lightly on the shell.
If you see them budge even slightly, they are not cooked
enough.
b)
Oven temperature too
low. Try raising your oven temperature by 15°F [10°C].
外壳太软
烘烤时间不够，尝试烤的时间长些，尝试按每分钟的时间调整。
正确烘烤的马卡龙，是当你轻轻掀起外盖它的裙边也牢固的贴在盖上。如果你看到底盘上还有残留物，哪怕只有少许，也说明是没有烤透。
烤箱的温度太低，尝试将温度提高15°F [10°C]
·
Shells seem too dry or
crunchy
1.
Properly
baked macaron shells always feel a little too dry at first. The
magic happens when macarons are filled, assembled and then left to
mature for 24 hours. Says the master of macarons, Pierre Hermé, “As
soon as macarons are made, they are not ready to eat, but they’re
at their best after 24 or even 48 hours. An osmosis takes place
between the garnish and the biscuit. When freshly baked, the shell
is hard and crisp, but it absorbs some humidity from the filling
and its insides become tender while the crust on the surface
remains intact.” Just be patient, store your assembled macarons in
an airtight container in the fridge for 24 hours, and you’ll see,
your macarons will be fine (don’t forget to take them out early so
that they come back to room temperature before you eat
them).
外壳看起来很干
刚烘烤好的马卡龙通常会看起来很干。当马卡龙填入内馅后魔法就发生了。 PH:
当马卡龙刚做好时不要马上食用。
将他们放在室温24至48小时。
新鲜烘烤下来后，外壳是硬和脆的，当其吸收了内馅的。
将您做好的马卡龙放入密封盒内放在冰箱冷藏24小时。
Ø
Oven temperature too high. It’s best to
bake at a lower temperature (285 to 315°F [140 to 160°C], depending
on your oven) for a longer period of time to ensure the shells will
keep their nice color and won’t brown. Some ovens have poor air
circulation, making the temperature rise excessively, so it may
help to keep the oven door slightly open (with the help of a wooden
spoon) throughout the cooking process.
Ø
Baked on oven’s top rack. Always place
the baking sheet(s) on the middle rack.
Ø
Baking sheets not doubled (see ‘Why
do I need to double the baking sheets?’)
Ø
Shells baked for too long
焦色或黑色外壳
烤箱的温度过高，最好将温度调至低度(285 to 315°F [140 to
160°C],略延长时间来烤制，这样将保持它们鲜艳的色泽不再变焦。有些烤箱有热风循环，可以使烤箱温度上升平均，所以请将烤箱门轻微的打开（用一些木汤匙塞在烤箱门前）
将烤盘放至在了烤箱的上一层，记得总要把烤盘放在中间一层。
没有使用双烤盘(至于为何使用双烤盘参见上文解释.)
烘烤的时间过长
l
Sticky on the bottom
l
Undercooked shells. Bake
longer, checking every minute for doneness. Properly cooked
macarons are firm on their feet when you tap lightly on the shell.
If you see them budge even slightly, they are not cooked
enough.
l
On Silpat mats: make
sure the mat is thoroughly clean before piping shells on it. Or try
parchment paper.
n
You tried to lift them
off while they were still hot or warm. Let them cool completely
before lifting.If you feel shells are cooked enough but they are
still sticky, try to dampen the bottom of the parchment paper (if
that’s what you’re using) and let rest for a couple of minutes. The
moisture from the water should help the shells come off, but don’t
let them sit on wet paper too long or they will become
soggy.
底部沾烤盘
Ø
外壳烘烤不够，试着烘烤时间长些，每次以每份钟来计时。正常烘烤好的马卡龙，轻轻掀起外壳时底部的裙边也是会牢牢的粘在壳身的。如果裙边会粘在烤盘上，哪怕只有少许也说明未熟。
Ø
Keep on cooking. It’s best to bake at a
lower temperature (285 to 315°F [140 to 160°C], depending on your
oven) for a longer period of time to ensure the shells cook
through.
内内部未烤熟
继续烘烤，最好用低温烘烤(285 to 315°F [140 to 160°C]
具体考虑烤箱的温差,
略延长烘烤时间，确保马卡龙的内部也熟透。
·
Inconsistent batch (some are perfect,
others are not)
o
Uneven airflow in the oven
(rotate pans halfway through cooking)
o
Batter handled for too long and
warm by the end of piping (try to work quickly when
piping)
o
马卡龙外形不一致（
有的很完美，有的失败）
o
烤箱烤色不均匀（在烘烤中途调转一次烤箱）
o
翻拌面糊的时间太长，或面糊装入挤花袋中，手握的时间过长。尝试挤面糊的时侯动作快些。
·
My shells are not cooked through even
after 15 minutes in the oven. What should I
do?
Don’t take them out of the oven and don’t raise the oven
temperature. Just bake them longer! It’s best to bake at a lower
temperature for a longer period of time so that the shells rise
slowly but consistently.
我的马卡龙在烤箱里烤了15分钟还是没有熟透，我该怎么办？
不要将它们从烤箱取出，也不要提高烤箱的温度，只是要烤的时间长一些。
最好用低温长时间烘烤，这样外壳以慢速并稳定的速度上涨。
–
Preserving
Macarons
Freshly made macarons are ready to be enjoyed after 24h of
resting time (see explanation under ‘Shells
seem too dry or crunchy’), and they should be eaten
within 4 to 5 days. They should always be stored in an airtight
container in the fridge. Take them out of the fridge 15-20 minutes
before eating so they come back to room temperature; that way,
their flavor will be at its best.
保存马卡龙
新烤好的马卡龙要放至24小时后适合食用，建议在4-5天内吃完。要使用密封的保鲜盒保存在冰箱冷藏室
。在食用前从冰箱中取出放置室温15-20分钟上，以达到最佳的食用效果。
If you plan on giving macarons as a gift,
don’t forget to write a “best before” date on the packaging to make
sure they will be enjoyed at their prime.
如果您计划将马卡龙当作礼物赠送朋友，不要忘记写一个“最佳食用日期”在包装上,
让朋友可以在最佳尝味期食用。
A little known fact is that macarons
withstand freezing very well. Store assembled
macarons in an airtight container, then freeze for up to
4 to 5 months. This is
great because one batch makes many macarons. Once the macarons are
frozen, you can take out the exact quantity you need and keep the
other at their freshest. Simply let the macarons rest at room
temperature for 30-35 minutes and they’ll be ready to eat. Note
that freezing works better with creamy fillings such as
buttercreams and ganaches. Fillings that are more humid, such as
jams, can excessively moisten the shells, making them lose their
crunch completely. If you plan on filling your macarons with jam,
you’re better off freezing the shells alone, then deforst and
assemble them on the day you plan to serve them.
马卡龙有很好的抗冻性，将马卡龙放入密封盒内，放入冰箱冷冻可以放至4-5个月。这样就可以一次做很多马卡龙了，你可以取出具体需要的数量,其他留在冰箱中保持新鲜.
在食用前将马卡龙取出室温回温30-35分钟就可以了。要注意的是
冰冻的马卡龙的内馅最好是用奶油霜的或甘那许的，而如果内馅含水量太大的，比如果酱就会将外壳浸湿，使得外壳完全失去脆性。假如您要制作果酱内馅的马卡龙，您最好将它们的外壳单独密封保存，在您要食用的时侯再制作内馅，组装外壳。
