关于材料What size of egg whites should I use?My recipes (and most macaron recipes, in general) use large egg whites.我要用多少的蛋白？我的*（几乎所有的法式*）使用大个鸡蛋的蛋白。What is the average weight of a large egg white?30 to 33 g per egg white.通常大个鸡蛋的蛋白是多重？通常一颗大蛋的蛋白是重30-33克Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons?我能使用‘Egg Beaters’（Egg Beaters是处理过的蛋白。里面添加了维生素和植物胶。还有盐和洋葱粉。）or ‘Simply Egg Whites’（Simply Egg Whites应该是指直接已从蛋里取的蛋白，添加了维生素等。）吗?I have tried pre-separated egg whites with very inconsistent results. I know other bakers who tried to use them as well without success. Maybe it’ll work for you, but it’s more likely that it won’t. Separate your own eggs, it’s easy.我有试过用“预分离蛋白”产生了很多不太好的效果。我知道其它的烘焙者尝试使用“预分离蛋白”也同样都失败了，也许您可以成功，但大部份是失败的，自己分离蛋白吧,更容易成功。If I can’t use egg beaters, what do I do with all the leftover egg yolks?There are many things you can do with leftover egg yolks.Fresh pastais one of my favorites, but you can also makehomemade mayooraïoli,hollandaise sauce, creamy desserts such as crème brûlée or zabaglione, and many other recipes. Here’s a very useful resource that lists recipes according to the number of egg yolks you need to make them:Recipes to Use Up Extra Egg Yolks.如果我不能用“egg beaters”，如何处理多余的蛋黄？(外国人很节约啊!)剩下的蛋黄可以用来做很多事。我最喜爱的是意大利面条，您还可以用来做梅奥，酱油，奶油甜点，或意大利菜肴和许多其它的食谱（猪猪觉得蛋达水和虎皮卷，蛋黄酱都不错）这里有个使用蛋黄的食谱链接。Recipes to Use Up Extra Egg Yolks.What type of food coloring should I use?Gel or powdered food colorings are preferable because liquid food colorings have less coloring power, so you need to add more to reach the right color and risk adding too much moisture to the batter. I like theAteco gel kitsorChefmaster powdered kits.我要使用哪种食用色素？膏状或粉状食用色素是最适合的，因为液态色素的上色效果较差，所以您需要添加更多的色素才能达到理想的色泽，那样的话就会添加更多的水份进入面糊。我喜欢Ateco膏状色素套装orChefmaster色素粉套装.Is the use of cream of tartar necessary?Cream of tartar is added to egg whites to help stabilize them and give them volume and strength. I personally never use cream of tartar (it’s not essential to the macaron recipe), but if you have trouble getting volume when you beat the egg whites, or if you feel like you never get the right batter consistency, try adding cream of tartar (1/8 teaspoon for each white) once the whites are foamy, before adding sugar.有必要使用塔塔粉吗？（猪猪觉得这里用蛋*更健康）塔塔粉加入蛋白中可以增加蛋白的稳定性和持久性。我个人从来不使用塔塔粉（马卡龙的*中这个不是必需品）但如果您觉得打发蛋白相对困难，可以放少许放入待打发的蛋白中.或者您无法拌到面糊到理想的状态，那么当蛋白打发起泡后，尝试加少许塔塔粉（每颗蛋白放1/8茶匙）然后再添加糖。Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity?Yes, powdered sugar is necessary, you can’t substitute it for other kind of sugar.You can play around with the sugar quantity, but not significantly as a fair quantity is needed to create the balance needed to get the best macaron texture.This article explainsthe mystical union of sugar and egg whites (viaBraveTart).一定要使用糖粉吗？我能使用其它代替吗？我可以减少糖量吗？是的，糖粉是必须的，你不能使用其它糖类代替。你可以尝试改变糖的份量，但要注意不要过量减糖，因为适量的糖的含量才是组成马卡龙的最佳组织的关键。这篇文章解释了，糖粉和蛋白的秘密。This article explainsthe mystical union of sugar and egg whites (viaBraveTart).Do all brands of powdered sugar work? Is it ok if it contains cornstarch?Yes, all brands of powdered sugar contain cornstarch. Low-cost dollar brands will rise the amount of cornstarch they add to the sugar to keep the cost down, so it’s not recommended to use those brands to make macarons. Use a popular brand, but not onewithoutcornstarch as a little of it is good, according to Hélène Dujardin, to help balance moisture andensure sturdyshells.是不是所有品牌的糖粉都可以使用？可以使用含玉米淀粉的糖粉吗？是的，所有品牌的糖粉都含有玉米淀粉，为了使造价便宜，越廉价的糖粉就添加越多的玉米淀粉。所以不推荐大家使用那些价格低廉品牌的糖粉制作马卡龙。使用知名大众品牌，但也不要使用纯糖粉，因为少量的玉米淀粉可帮助去除湿气和确保马卡龙组织的坚固。What is almond meal? Is it the same as almond flour?Yes it is. Almond meal or flour is simply almonds that have been ground very finely.Here’s an exampleof what you should look for. Leftover almond meal should be kept in an airtight bag or container in the fridge so it doesn’t turn rancid.什么是杏仁*？和杏仁粉相同吗？是的，杏仁*和杏仁粉同样都是磨制成很细的粉状。这里有个样版，用不完的杏仁*/粉应该保存在一个密封包或是瓶子内，放在冰箱冷藏，以免受潮。My almond meal/flour looks wet/oily. Can I still use it?Yes you can, but you should dry it first or it could cause you trouble making perfect macarons. Here’s a simple explanation and method (from bookLes Petits Macarons: Colorful French Confections to Make at Home): “If you store your flour in the refrigerator or freezer, drying it before using – to remove any moisture from storage – will improve the structure and shape of your macarons and reduce the risk of cracks. To dry your almond flour, preheat the oven to 200°F [95°C]. Spread the almond flour on a baking sheet and bake it for 30 minutes. Remove the flour from the oven and let it cool completely before proceeding with the recipe.”我的杏仁粉看起来潮湿/出油？我还能用吗？是的你可以用，但是你要先把它烘干，不然就无法做出完美的马卡龙。这里是一个简单的解释和方法（来自书籍：Les Petits Macarons: Colorful French Confections to Make at Home）假如你将杏仁粉放在冰箱里，在使用前将它烘干。去除湿气可以使马卡龙的组织和外形更加完美，也减少外壳开裂的出现。如何烘干杏仁粉？在制作马卡龙前，预热烤箱至95°C，将杏仁粉放在烤盘中平铺并拨开，烘烤约30分钟，将烤盘取出让至自然冷却。Can I use nuts other than almond to make macarons?Yes you can, but, says Hélène Dujardin ofTartelette, who regularly teaches macaron classes, “Try to keep a 50% ratio of almonds to other nuts. Almonds are the least oily of all nuts and they will keep the batter to the right consistency.” Try hazelnuts, peanuts,pecans or pistachiosfor different and tasty results.我可以使用其它坚果来制作马卡龙吗？是的你可以的，教马卡龙课的Hélène Dujardin ofTartelette*说过：“保持50%的杏仁粉和其它坚果粉，杏仁是所有坚果类中含油含最少的而且其面糊更适合做马卡龙，你可以尝试用榛果，花生，山核桃和开心果，或其它不同的坚果来尝试不同口味。Can I grind my own almonds/nuts?Of course you can, if you don’t mind the extra work. Blanched almonds are best, but raw almonds work too, although their brown skin will alter the color of your shells. To grind the almonds/nuts, weigh them whole, then add them to a food processor along with the powdered sugar (which will prevent your nuts turning into butter). Process until very smooth, then sift as the recipe requires.我能自己磨杏仁粉或是使用其它坚果粉吗？你当然可以的，如果你不怕麻烦的话，去皮的杏仁是最好的，有皮杏仁同样可以，但它表皮的自然棕色会使你的马卡壳失所有鲜艳的颜色。磨杏仁粉或坚果粉的方法，首先称出它们的全部重量，和糖粉混合后，再把它们放至食物搅拌机中搅拌。如果不加糖粉的话，坚果类会在搅拌过程中出油，变成膏状。将杏仁粉+糖粉打至细腻后，再过筛称出*中需要的份量。>Back to topWhat if I’m allergic to nuts? Can I still make macarons?Yes, you can. There are many nut-free macaron recipes out there, and here are the ones I’m inclined to trust the most.·Nut-Free Macarons, made with pumpkin seeds (Brave Tart)·Nut Free French Macarons, made with coconut black sesame seeds (Baking Obsession)·Coconut Macaron with Lime and White Chocolate Ganache(Gourmeted)I hear author Jill Colonna has also published a quinoa-based macaron recipe in her book,Mad About Macarons.如果我对坚果过敏，我还能制作马卡龙吗？是的可以的，这里有很多不需坚果的马卡龙*，这里有很好的*南瓜子马卡龙椰子粉和黑芝麻马卡龙可可马卡龙和白巧甘那许About the Equipment关于工具Parchment paper or Silpats?Some preferSilpats (silicon mats), others parchment paper. Personally, I find that silicon mats seems to stick to delicate macaron shells more easily. I always use parchment paper with good, consistent results (and you can reuse the same parchment paper sheets many times before throwing them away). I always useunbleached parchment paper.油纸(不粘布)或硅胶烤垫？(这里我们结合国人的习惯稍做修改)有些人喜欢用硅胶垫，有的人喜欢用油纸(不粘布)。我觉得硅胶垫更容易粘住马卡龙的底部，所以我总是使用油纸(不粘布)，而且每次烤出来的效果都很棒。（你可以将油布反复使用很多次）,我一直使用未漂白的油纸(不粘布)>Back to topCan I use butter instead of parchment paper?I wouldn’t recommend it. Because of the macarons’ delicate nature, it often helps to be able to lift off the parchment paper (or silicon mat) to peel it off the shells. Plus, using butter would change the taste of the shells (which contain no fat).我能使用涂抹黄油来代替使用油纸(不粘布)吗？我不推荐那样，因为马卡龙的组织很娇贵，易碎，使用油纸(不粘布)将使马卡龙很轻易的从纸上或硅胶垫上剥离出来。涂油有可能会改变马卡龙外壳的风味（马卡龙本身是不含油脂的）Can I use wax paper / aluminum foil?No, please don’t.我能使用腊纸或铝纸吗？不，请不要。Which pastry tip is best?Use a pastry tip with a round opening of about 1/2”-3/4” in diameter. Good examples are Ateco Plain Pastry Tubes, sizes6,7or8. They cost about $1.50 each, oryou can buy a full set.什么样的挤花嘴是最好的？使用一圆头挤花嘴，大约1/2”-3/4”或者你可以买一整套的.What pastry bags do you use?Any reusable pastry bag will do, and I would choose a bigger size (14” to 18”), which allows you to transfer more batter (or all of it) at once. Also, choose one that is lined with plastic so you can clean it easily (seeAteco Plastic-Coated Decorating Bag).I admit that I also like the convenience ofdisposable pastry bags. They are cheap and easy to use.你使用什么样的挤花袋？任何可重复使用的挤花袋都可以，我会选择大一点的尺寸。那样可以让你一次装入所有的面糊，做的更快一些。我更喜欢使用一次性裱花袋，它们便宜而且容易使用。Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do?I highly recommend it using stainless steel. A good stainless steelcul-de-pouleis very versatile in the kitchen and will last you a lifetime. You don’t need a whole set,just one large bowland you’ll be fine for most kitchen tasks. Says Stephanie Jaworski ofJoy of Baking: “Stainless steel (…) does a good job of whipping and stabilizing the egg whites. Don’t use an aluminum bowl as it gives the beaten egg whites a grayish tinge as some of the aluminum does come off during beating. Plastic and glass are not good surfaces either as the whites tend to slip down the sides of the bowl and plastic attracts grease because of its porous surface.” If your bowl is just slightly greasy (which isn’t always noticeable to the eye or touch), it will prevent your egg whites from rising properly.我需要使用不锈钢盆吗？使用铝制或塑料盆可以吗？我强烈推荐使用不锈钢盆，一个优质的不锈钢盆是可多用途的，而且可以终生使用。你不需要全套设备，只是一个大盆。除了做马卡龙，你还可以用来做任何的厨房家务。不锈钢盆是打发蛋白最好的容器。不要使用铝盆，因为在打蛋头触碰盆内的时侯，会有一些铝屑会掉出来，塑胶盆和玻璃盆的表面也不适合。假如你的盆仍然有污迹（这些是用*眼或触摸感觉不出来的）那就将影响蛋白的打发。>Back to topBut, won’t my electric beater scratch the stainless steel bowl?Stainless steel is a very resistant surface. Although it’s true that, with use, it will show a slight patina,it won’t scratch per se, meaning nothing can penetrate stainless steel deeply.That’s why it’s the favorite working surface in professional kitchens.但是，我的电动打蛋器会刷伤我的不锈钢盆？不锈钢盆的表面非常坚固，使用这个是会一些轻微的刮痕，但不锈钢是非常坚固耐磨的，那是为什么不锈钢是厨房里最好的厨具材料。>Back to topWhat kind of baking sheet is best? Do I need to buy an expensive one?Quality isn’t as important as quantity. Because you’ll always cover the baking sheets with parchment paper, you don’t need top notch nonstick surfaces. Your good old battered sheets will do, but if you’re going to make macarons often, make sure you have at least 4 baking sheets (all of the same size), as each sheet much be doubled. One batter recipe will fill at least two sheets, so having two sets of sheets ready to use will allow you to pipe all your shells at once. If you need to buy baking sheets, here’sa good example of a basic and inexpensive, but good quality, baking sheet.什么样的烤盘是最好的？我需要买一个贵的吗？(国内烤盘便宜,亲们别被误导)质量不比数量重要，因为你总是要用油布盖上烤盘上了。你不需要买一个防粘的烤盘，你旧的烤盘也可以使用，但是你如果经常制作马卡龙。你要有4个同样尺寸的烤盘。因为每个烤盘必须配对。一个好的*通常都可以挤出两盘马卡龙。所以有两张烤盘可以让你制作好面糊后，马上挤另一盘。如果你需要购买烤盘，这里是一个价廉物美的烤盘样版。Why do I need to double the baking sheets?Doubling the baking sheets prevent the bottom of the shells to bake too quickly,which would make it too hard by “macaron standards”. It also favors the formation of the infamous feet (or crown), which is another macaron standard that can be frustratingly hard to get. Get there quicker by doubling your baking sheets.为什么我要相叠烤盘？(推荐大家使用重钢烤盘,厚度足够.)相叠两张烤盘可以防止马卡龙壳的底部被烤的太快，
