马卡龙问题解答中文.doc

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 dont push your meringue too far. 经常检查，确保不要打发过头 There is no rush here, this isnt 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 wont 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 isnt 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 youre 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