2015年發了上，2016年我們來發下，正所謂承上啟下哈~
原文來自這裡，作者將製作馬卡龍所需要注意的所有細節都提及了，非常佩服作者的嚴謹。圓豬豬的英文水平有限，請了@landaifang藍帶坊的店主幫忙一同翻譯再發給大家參考。
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
馬卡龍製作問題。
There is so much sugar in macarons! 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.
這裡有太多糖在馬卡龍裡，多少卡路裡？我能降低它們嗎？
馬卡龍絕對不是減肥者的朋友。在一個在線快速調查中，我一個英寸大小的馬卡龍包含有200的卡路裡，這裡面的糖粉是對馬卡龍組織起到關健的作用。而且馬卡龍內餡也含有大量的黃油和果醬。不要嘗試把馬卡龍減低卡路裡，吃上一顆好好享受吧。
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 thewhites』 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」是什麼意思？
老化蛋白意思是使在製作馬卡龍前，提前把蛋白和蛋黃分開，然後將蛋白存放在一個密封盆內，放在冰箱冷藏1-2天再使用。為什麼你需要老化蛋白？ 這理由是儘量減少溼氣 蛋白。
老化蛋白的製作，可以增加蛋白彈性的，如果你不使用這個步驟，你可能會做成一份過於溼的麵糊，那樣就容易造成失攻。所以請提前製作「老化蛋白」然後保存在冰箱幾小時，在使用前將它們取出室溫回溫。
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.
有什麼快速辦法製作「老化蛋白」嗎？
Hélène Dujardin說：「當我接到緊急訂單時而手邊又沒有「老化蛋白」 時，我會將蛋白放入微波爐中微波10-20秒鐘，這樣的微波效果可以接近「老化蛋白」的存放日期。 我從來沒有試過這種方法，但是如果這樣能行的話，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?』.
讓馬卡龍晾乾，假如我跳過這一步會發生什麼情況？
晾乾馬卡龍殼的意思是：將擠好在烤盤中的馬卡龍放在陰涼和乾爽的地方，放置20-40分鐘以上。這個步驟將讓麵糊形成一個薄的皮。這麵糊表面光澤變暗淡，用手小心的觸碰表面不會粘手。
跳過這一步將發生很多問題 （沒裙邊，外殼破裂等等）
因微信字數限制，我們忍疼去掉部分大段外文
當下雨，非常炎熱或潮溼的天汽，我能做馬卡龍嗎？
潮溼的天氣讓馬卡龍製作更困難，因為很難晾乾。儘管有很多人在這種情況下一樣能製作成功。但是在盛夏時期就不是製作馬卡龍的最佳時期，
多大的尺寸稱之為「完美」馬卡龍？
兩種尺寸：小的：大概1.5英寸（3.75釐米）大的：3英寸（7.5釐米） 什麼重要，不是尺寸，而是要保持大小一致，選擇一種尺寸，就統一製作一種尺寸。也可以制用底部墊有馬卡龍列印紙的方式來擠麵糊。
怎麼確定我的馬卡龍都是同樣的尺寸？
最好的方法去確認馬卡龍的尺寸是用一個畫好的模型，如馬卡龍列印紙.
如何給馬卡龍增加味道?
這是一個觀點：馬卡龍外殼並沒有太多的味道，原因是其配方比例嚴謹,添加香精會導致你的馬卡龍失敗。依照法國烘焙權威Dorie Greenspan 說的 ，他曾有機會和PH一同工作：「即使它掉進糖果城堡,染上很多顏色,其本身的口味都基本一樣，因為它們都是使用同樣的材料製成：蛋白，細砂糖和糖粉和杏仁粉。一個完整的馬卡龍，每一口都能吃到殼和內餡。你能吃到外殼也就是其本身的組織,也能吃到帶有各種風味的內餡。 PH在他的馬卡龍書裡確認了這點。書中他說他花費多年時間去研究馬卡龍，最終發現馬卡龍的內餡才是關鍵，當他開始專注研究內餡，他才意識到內餡的創造之路是無窮無盡的。
製作馬卡龍真的很花時間，製作馬卡龍要花多長時間呢？
1. 準備工作：將烘焙紙放在烤盤內，稱量所有材料，研磨杏仁，將杏仁粉和糖粉拌勻，將杏仁粉和糖粉過篩。（費時20分鐘）
2. 製作麵糊：打發蛋白，晾乾殼20分鐘上。（費時20克鍾）
3. 烤制外殼：大約15分鐘一盤（費時15分鐘）
4. 冷卻，填餡，和包裝馬卡龍（費時30-40分鐘）
Making Macarons
打發蛋白應該是什麼狀態？
打發足夠的蛋白，當你提起打蛋頭，打蛋頭的尖峰是短而直小的尖峰，不應當彎曲。（假如沒達到這個狀態，繼續攪打）正確打發的蛋白應該是倒扣盆，蛋白也紋絲不動，不會翻出來。傾斜打蛋盆，蛋白不會有流淌的跡象。否則就要繼續攪打。
注意不要打發過度，打發蛋白不應該脫離打蛋盆，或者是變乾燥。出現這樣的情況，你就打發過度了。一旦蛋白打發了，馬上和乾性材料一同拌和，因為打發蛋白會迅速分離。
I』ve overbeaten my egg whites. Help!
Here’s a tip from Stephanie Jaworski ofJoy 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.
我已經將蛋白打發過頭了，怎麼辦？
這裡有個提示來自Stephanie Jaworski ofJoy of Baking:： 假如您意外的將蛋白打發過度，添加少許未打發蛋白，然後繼續打發直到蛋白尖峰形成。取出1/4杯的蛋白，讓打發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?』)
我打的蛋白霜還是很稀，怎麼樣讓它變硬？
你沒有將蛋白打發足夠，繼續攪打。
你使用了一個塑膠碗或盆，那類盆不容易清洗，不易保持乾淨。使用一個不鏽鋼盆將更好。（看我真的需要一隻不鏽鋼盆嗎）
這裡有一絲蛋黃進入蛋白裡了，分蛋時要十分小心，不要混入蛋白。
打發蛋白前，蛋白過冷。在製作前，提前將蛋白取出室溫回溫。
假如你還是沒辦法打成很硬的蛋白霜，可嘗試放少許的塔塔粉（或蛋白粉）
有些方法將告訴你去翻拌很多次，但我相信那樣的話會容易失敗。正確的做法是，拌合杏仁粉（TPT）進入蛋白霜中，使用一刮板盆的底板，然後帶動它們從底部至上部，重複此動作直至所有材料都完全混合，看不到任何乾性特質即可，不要過度攪拌， 因為過度攪拌將使你的麵糊過稀而且會造成各種問題（麵糊過稀軟，無裙邊，等等）
什麼時侯加入色素或香料？
在打發的蛋白後，你可以添加食物色素或香料（如檸檬皮，香草精或粉） 到蛋白中，然後再拌入杏仁粉。當你的蛋白打發好後，立即加入色素或香料，翻拌幾次，然後再開始添加混好的TPT.當你將TPT(杏仁粉和糖粉混合物)和蛋白霜混合時，色素或香料就會均勻的擴散至麵糊中了。
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.
怎樣才是正確的麵糊
Hélene Dujardin說：做好的麵糊應該像厚的織帶，用湯匙挖出平坦但仍呈半固體狀。有很多人描述拌好的麵糊要像融化巖漿，但要記住翻拌不夠總比翻拌過度好。當你將麵糊裝入擠花袋中，然後在烤盤上擠成圓形時，麵糊會繼續變稀，如果你過度攪拌，到最後你會得到一個破裂的外殼或是無裙邊的外殼。
正確麵糊的狀態
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).
我的麵糊太稀，發生什麼事了？我該怎麼辦？
你也許忘記提前製作「老化蛋白」
蛋白打發的不夠
或者你讓打好的蛋白霜放置太久。
什麼是這正確的烤箱溫度？ 為什麼沒有一個正確的」通用」溫度供大家使用？
眾所周知烤箱的溫度不是一致的。有些烤過頭，有些烤不夠，有些烤箱的溫差可以相差50°F [10°C].左右，在烤肉或蔬菜類時，烤箱溫度有些差別時還不那麼重要，但對馬卡龍卻不行。
馬卡龍對溫度很敏感，你要根據自己的烤箱溫度來調節烘烤時間。有可能你第一次烤馬卡龍會烘烤過度，或是不夠，多嘗試幾次，最終你將找到合適的烤溫和時間，最佳溫度應是285和315（140至160）度之間，用低溫長時間烘烤，那樣的話外殼上漲的但持久些。有的烤箱空氣循環差，不流通，在烘焙期間，可以藉助一個湯匙柄，將烤箱門輕微的打開。
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.
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. Seemy How-To video for the method (at3:48).
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.
· 我的馬卡龍表面粗糙，不圓，大小不均勻，為什麼？
· 使用一隻擠花袋和花嘴，不能用湯匙直接將麵糊挖放在烤箱上。
· 手持著裱花袋，成90度直角擠麵糊
· 麵糊太稀
· 蛋白沒提前老化
· 蛋白打發不夠
· 打發好的蛋白放置太久，才拌入TPT
· 使用了水性色素
· 麵糊過熱，或擠的時侯手握裱花袋時間過長。需要加快操作時間
· 確定你的烘焙油布是乾淨的，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 thattrapsin 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.
我想加快製作的時間，我能跳過晾乾這一步嗎？
有些人告訴我，他們跳過晾乾這一步，可以得到很漂亮的外表,也許是他們的運氣好。我絕對不建議那麼做，就像做派麵團一樣，也是需要靜置鬆弛一段時間才能得到一塊完美的麵團。 所以說要想做好馬卡龍，就必須經過晾乾的步驟。在晾乾期間，空氣乾燥下的馬卡龍表面形成一層薄薄的外殼，殼中的麵糊在加熱過程中因為殼的原因向邊緣推擠就會形成裙邊了.所以晾乾是必須的過程，除非你是使用一隻商用烤箱。所以最好利用這晾乾殼的20分鐘去清潔你的廚房或喝杯茶吧。（夏季很難乾燥，豬豬就在空調房裡開著風扇晾乾）
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 smallpastry spatula to carefully smooth them out (see this technique in myHow-To video, at4:20).
為什麼擠好的麵糊仍然留下一個尖頭呢？
有可能是你麵糊翻拌的時間不夠，所以它仍然成固狀。不用擔心，我前面說過，翻拌時間不夠
好過翻拌過度。如果你的麵糊仍然有尖頭，使用一個小的矽膠刮刀，小心翼翼將尖頭抹平整。
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].
無腳無裙邊
1.麵糊太稀
Ⅰ.蛋白沒有提前老化
Ⅱ.蛋白打發不夠
Ⅲ.在攪拌杏仁/糖粉前,打發蛋白被放置時間過長.
Ⅳ.使用了水性食用色素
Ⅴ. 手握時間太長,儘量快點擠好外殼, 因為手溫在握住裱花袋時會融化面糊.
2.拌麵糊時方法不對，造成消泡
3.沒有晾皮，要晾皮至表面無光澤，用手輕觸表皮不粘手，方可入烤箱烘烤。
4.晾皮時間過長。通常只用晾20-40分鐘。
6. 烤箱的溫度太低，嘗試提高10度烤箱溫度。
· 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.
裙邊不平或爆裙邊
烤箱爐溫過高，最好是用低些的溫度來烤（140至160度）注意檢測實際溫差.用長一點時間來烤那樣殼上漲的較慢，但穩定。
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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. 過度打發蛋白。
2. 晾皮過久，通常20至40分鐘足夠。
3. 烤箱爐溫過高，最好是用低些的溫度來烤（140至160度） 用長一點時間來烤那樣殼上漲的較慢，但穩定。
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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?』)
外殼裂開
1.烤箱溫度太高，最好把溫度調至140-160C度，將烘烤的時間略延長。
2.沒有晾皮，要晾至表皮失去光澤，而且用手指觸碰表面不會粘手。假如在雨天或是潮溼的天氣，晾皮的時間將更長。
3.麵糊太稀
4.過度翻拌麵糊
5.麵糊翻拌的不夠，如果麵糊翻拌的不夠，造成太多的空氣在馬卡龍內，造成蛋白霜變乾燥而且在烘烤時會開裂。
6.麵糊太潮溼
7.使用了過大的蛋白（造成蛋白過多）
8.使用了新鮮的蛋白
9.使用了水性色素
10.沒有使用雙烤盤。
>Back to top
· Thin shells (thin cap with feet)
Overmixing. It’s no catastrophe! Chances are the taste will still be perfect.
薄外殼無裙邊
過過度攪拌
>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.
外外殼回縮
在烘烤時間未到前，不要將馬卡龍取出烤箱，你可以打開烤箱門和調轉烤盤，但是不要把它取出來。這樣將造成無法挽救的錯誤。
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?』
外殼不平整光滑
麵糊太稀
麵糊水份過多
用過大的蛋白
使用了新鮮蛋白
使用了水性色素
麵糊過度翻擇
烤箱溫度過低，嘗試將您的烤箱溫度調高[10°C]
跳過了晾皮時間或是晾皮時間不夠
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). Seemy How-To video (at4:10).
表皮不光滑
糖粉+杏仁粉沒有提前混合過篩。
在晾皮前，忘記拍打烤盤（造成空氣駐留在麵糊內）
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].
外殼太軟
烘烤時間不夠，嘗試烤的時間長些，嘗試按每分鐘的時間調整。
正確烘烤的馬卡龍，是當你輕輕掀起外蓋它的裙邊也牢固的貼在蓋上。如果你看到底盤上還有殘留物，哪怕只有少許，也說明是沒有烤透。
烤箱的溫度太低，嘗試將溫度提高15°F [10°C]
· Shells seem too dry or crunchy
外殼看起來很乾
剛烘烤好的馬卡龍通常會看起來很乾。當馬卡龍填入內餡後魔法就發生了。 PH:當馬卡龍剛做好時不要馬上食用。 將他們放在室溫24至48小時。 新鮮烘烤下來後，外殼是硬和脆的，當其吸收了內餡的。 將您做好的馬卡龍放入密封盒內放在冰箱冷藏24小時。
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 themiddle rack.
Ø Baking sheets not doubled (see 『Why do I need to double the baking sheets?』)
Ø Shells baked for too long
焦色或黑色外殼
烤箱的溫度過高，最好將溫度調至低度(285 to 315°F [140 to 160°C],略延長時間來烤制，這樣將保持它們鮮豔的色澤不再變焦。有些烤箱有熱風循環，可以使烤箱溫度上昇平均，所以請將烤箱門輕微的打開（用一些木湯匙塞在烤箱門前）
將烤盤放至在了烤箱的上一層，記得總要把烤盤放在中間一層。
沒有使用雙烤盤(至於為何使用雙烤盤參見上文解釋.)
烘烤的時間過長
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.
底部沾烤盤
Ø 外殼烘烤不夠，試著烘烤時間長些，每次以每份鍾來計時。正常烘烤好的馬卡龍，輕輕掀起外殼時底部的裙邊也是會牢牢的粘在殼身的。如果裙邊會粘在烤盤上，哪怕只有少許也說明未熟。
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.
內內部未烤熟
繼續烘烤，最好用低溫烘烤(285 to 315°F [140 to 160°C]具體考慮烤箱的溫差,略延長烘烤時間，確保馬卡龍的內部也熟透。
· 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 馬卡龍外形不一致（ 有的很完美，有的失敗）
o 烤箱烤色不均勻（在烘烤中途調轉一次烤箱）
o 翻拌麵糊的時間太長，或麵糊裝入擠花袋中，手握的時間過長。嘗試擠麵糊的時侯動作快些。
· 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.
我的馬卡龍在烤箱裡烤了15分鐘還是沒有熟透，我該怎麼辦？
不要將它們從烤箱取出，也不要提高烤箱的溫度，只是要烤的時間長一些。 最好用低溫長時間烘烤，這樣外殼以慢速並穩定的速度上漲。
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保存馬卡龍
新烤好的馬卡龍要放至24小時後適合食用，建議在4-5天內吃完。要使用密封的保鮮盒保存在冰箱冷藏室 。在食用前從冰箱中取出放置室溫15-20分鐘上，以達到最佳的食用效果。
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.
如果您計劃將馬卡龍當作禮物贈送朋友，不要忘記寫一個「最佳食用日期」在包裝上,讓朋友可以在最佳嘗味期食用。
馬卡龍有很好的抗凍性，將馬卡龍放入密封盒內，放入冰箱冷凍可以放至4-5個月。這樣就可以一次做很多馬卡龍了，你可以取出具體需要的數量,其他留在冰箱中保持新鮮.在食用前將馬卡龍取出室溫回溫30-35分鐘就可以了。要注意的是 冰凍的馬卡龍的內餡最好是用奶油霜的或甘那許的，而如果內餡含水量太大的，比如果醬就會將外殼浸溼，使得外殼完全失去脆性。假如您要製作果醬內餡的馬卡龍，您最好將它們的外殼單獨密封保存，在您要食用的時侯再製作內餡，組裝外殼。
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