马卡龙问题解答中文

Macaron Troubleshooting
马卡龙问题解答
My almond meal seems too moist/wet （杏仁粉很湿）
. Place it in a warm (not hot) oven, spread the meal thin on a pan and allow to dry out over several hours.
摊薄后放进温暖的烤箱（不是烫的），烘干几个小时。

My almond meal has seed coat in it （杏仁粉中有皮）
. If the meal is finely ground, seed coat is fine, it just produces speckled macarons. The peanut macarons above are made with such a macaron meal.
如果杏仁粉很细，看到皮也没有关系，花生马卡龙正是这样的杏仁粉做的。

My meringue is grainy （蛋白霜很粗糙）
. Meringue is over beaten and broken. Try beating it on medium-low speed
蛋白霜打发过头导致蛋白支撑破裂，请尝试用中速打发
and checking often to ensure you don't push your meringue too far.
经常检查，确保不要打发过头
There is no rush here, this isn't a race to make the fastest meringue.
不要太匆忙，这不是在比打发蛋白霜的速度
My meringue is a loose foam, it won't come to a firm meringue
（蛋白霜消泡了，不是稳定的蛋白霜）
可能的原因：
. Not beating the mixture long enough.
没有搅打足够时间
. Beating in a plastic bowl.
在塑料碗里搅打
. Beating in a bowl that isn't impeccably clean.
在一个不是很干净的碗里搅打
. Trace of yolk in the whites.
可能有蛋黄残留在蛋清里
解决方法：
Beat in a very clean (VERY CLEAN, not a trace of grease or oil) stainless or copper bowl. Add a little acid to help strengthen your meringue if you're beating in stainless steel (couple drops lemon juice, 1/4 teaspoon cream of tartar, or a small pinch of salt).
在一个很干净的不锈钢或者铜盆（很干净，不能有油脂类东西残留）里搅打，如果不能在不锈钢盆里搅打的话，可以通过加一点点酸来帮助产生牢固的蛋白霜（2滴柠檬汁或者1/4茶匙的塔塔粉，或一小撮盐）
My macaron batter appears too thick （我的马卡龙糊看上去太厚）
. Under-mixed
搅拌不够
. Incorrect measurements of ingredients
配方不对
My macaron batter appears too thin （我的马卡龙糊看上去太薄）
. Over-mixed
搅拌过头
. Poorly beaten or broken meringue
蛋白霜搅拌不够或者消泡
. Incorrect measurements of ingredients
配方不对
My macaron tops are splotchy （马卡龙顶部有污点）
. Inadequately beaten meringue
蛋白霜搅打不够
. Over mixed batter
过分搅拌面糊
My macaron tops are lumpy (grainy) （马卡龙顶部粗糙不平，颗粒状）
. Almond meal too coarse. Grind the almond meal into a fine powder or sift out the larger particles.
杏仁粉太粗糙，将杏仁粉磨细或者过筛
My macaron tops are lumpy (wavy, like rumpled wax-paper) （马卡龙顶部粗糙不平，波浪起伏，像揉皱的蜡纸
. Over-mixed batter
过度搅拌
. Under-beaten meringue
蛋白霜搅拌不够
. Cooked at too low a temperature
室内温度过低
. Not rested long enough
没有充分晾干
. Under-cooked
没烤透
My macarons tops are lumpy (bubbles) （马卡龙顶部粗糙不平，有气泡）
. Not taping the pan on the counter before resting
没有在台面上震烤盘
. Not popping air bubbles with a tooth-pick before resting
没有在晾干前用牙签去除气泡
My macarons tops have peaks that don't settle down (even if I tap
the pan) （马卡龙顶部有尖角，即使震过烤盘后仍然不平）
. Under-mixed
搅拌不够
. Incorrect measurements of ingredients
配方不对
My macarons have scattered lumps of almond powder in them （马卡龙内部有零散的杏仁粉）
. Not sifting the dry ingredients thoroughly before adding them to the meringue 在和蛋白霜混合前，没有彻底的过筛干的材料
My macarons have lopsided feet （马卡龙裙边不平）
. Warped baking pans or using thin pans that buckle in the heat
烤盘弯曲或者使用太薄的烤盘导致受热不均匀
. Resting the pans on a surface that isn't level
晾干表面时，烤盘未放平
. Strong heat from the bottom of the oven
烤箱底火太高
. Oven too hot or has hot spots
烤箱太热或者有局部热点（炉温不均）
My macarons have protruding feet （马卡龙裙边外翻）
. Cooked on silicone baking mat
在硅胶垫上烘烤
. Over-mixed
过度搅拌
. Cooked too hot
烤箱太热
. Poor or broken meringue
蛋白霜太稀或消泡
My macarons have no feet （马卡龙没有裙边）
. Under-mixing
搅拌不够
. Resting too long
晾干时间过长
. Poor, under-beaten or broken meringue
蛋白霜太稀，搅打不够或消泡
. Cooked at too low a temperature
烘烤温度过低
My macarons are not round （马卡龙不圆）
. Not using a piping bag and tip
没有使用裱花袋和裱花嘴
. Not piping straight down onto the pan
没有垂直于烤盘裱挤
. Reusing parchment
使用了反复使用的油纸
. Using wrinkled parchment
使用了皱的油纸
. Using warped pans
使用了弯曲的烤盘
My macarons had feet in the oven but once they came out and cooled the feet were shorter. （在烤箱内有裙边，一旦出炉后裙边就缩小）
. This is normal. The feet will shrink a little coming out of the oven. The shrinkage is more pronounced on silicone baking mats than on parchment, in my experience.
这是正常的，出炉后裙边会缩小一点点，根据我的经验，在硅胶垫上烤的马卡龙比在油纸上烤的更容易出现裙边缩小的问题。

My macarons stick to the pan （马卡龙粘在烤盘上了）
. Under-cooked
没有烤透
. Baked too hot or too cool
烘烤过热或者过凉
. Prying the delicate cookies off with your meaty fists
用你肉呼呼的爪子撬开这清新小饼干
. Baking the cookies on something other than the recommended silicone baking mats or baking parchment, like aluminum foil (NO!) Ideally, the cookies should release easily while still in the oven. Test by trying to lift one of the cookies from the pan with an offset spatula.
将马卡龙放在推荐使用的硅胶垫或油纸以外的东西上烘烤，例如铝箔纸（不行！）理想状态是，在烤箱中的马卡龙会很好剥离，可以用一个斜角抹刀试着将一个马卡龙从烤盘上拿起。

Allow the cookies to cool on the parchment or silpat, or pop them into the freezer for a few minutes and they should be easier to remove.
让马卡龙在油纸或油布上放凉，或者取出进冰箱冷藏几分钟，这样就很容易取下
My macarons are completely hollow. (Low profile shells. Interior is
gummy and pooled in the bottom of the shell.) 我的马卡龙完全是空的（低调的马卡龙壳，内部是粘稠的，壳和底部是连在一起的）
. Over-mixed and under-cooked.
过度搅拌和烘烤不够
. Baked too hot and for too brief a time. Insides never set and collapsed when cool
烤箱太热，烘烤时间太短，内部没有凝固，遇冷收缩
My macarons have air pockets (pre-cooling) 马卡龙有气陷（预冷却）
. Under-cooked
没烤透
. Over-beating the meringue to stiff, dry peaks
过度搅打蛋白霜至僵硬，干性发泡
. Under-mixed, too much air left in the batter
搅拌不够，面糊中残留太多空气
My macarons have air pockets (post-cooling) 马卡龙有气陷（后冷却）
. Slightly under-cooked
稍微有点没有烤透
My macarons are soft and break easily （马卡龙软，容易破）
. Under-cooked
没烤透
. Cooked at too low a temperature
烘烤温度过低
. Over-mixed
搅拌过度
. Meringue under beaten
蛋白霜搅打不够
My macarons are feet-less, flat, bubbly, grainy and all wrong （马卡龙没有裙边，扁平，多泡，多颗粒状）
. Broken meringue
蛋白霜消泡
. Under-beaten meringue
蛋白霜搅打不够
My macarons are hard coming out of the oven （马卡龙从烤箱取出后很硬）
. Cooked too long
烘烤时间过长
My macarons browned while baking （烘烤过程中马卡龙变色）
. Cooked on too high of an oven rack
距上火太近
. Strong heat from the top of the oven
上火太高
. Top element of the oven turning on (shield the cookies by placing an empty pan on a top rack)
在烤箱最高层放一个空烤盘来遮盖马卡龙
. Cooked too long
烘烤时间过长
My macarons cracked （马卡龙破裂）
. Cookies rise rapidly due to strong heat from the bottom of the oven. (Double stack the pans)
在烤箱底部，由于太高温，马卡龙迅速膨胀（双层烤盘可以解决）
. Cookies were not adequately rested before baking.
烘烤前没有充分晾干表面
. Cooked on too low of an oven rack
烘烤的烤网位置放置太低
. Under-beaten meringue (may also be puffy and lack feet)
蛋白霜搅打不足（也可能松脆没有裙边）
. Batter under-mixed (too much air in batter)
面糊搅拌不够，残留过多空气
My macarons are puffy and porous （马卡龙蓬大多孔）
. Under mixed
搅拌不够
. Inaccurate ingredient ratios (often too much egg)
原料比例错误（常见的有太多量的蛋清）
. Used superfine rather than powdered sugar
使用特级而不是普通糖粉
My macarons are kind of crisp after they cool（马卡龙冷却后是松脆的）. You need to fill and mature the cookies. They will be ready to eat in 24-72 hours
你必须夹馅后做成完整的马卡龙，然后放置24-72小时后食用。