［French Bakery Secrets］The 3 Most Common Macaron Mishaps

［法式烘焙奥秘］自制马卡龙三大常见问题

Macarons are perhaps the most iconic of all French pastries. Petit treats of vibrant colors and flavors, they often beckon from boxes, platters and bakery windows. But just because one can freely savor the bite-sized cookies doesn’t mean that the same can be said of the baking process. More often than not, macarons emerge from the oven warped, wonky and lopsided. Below, Shanghai Young Bakers explains the three most common macaron mishaps.

马卡龙也许是法国最具标志性的西点了。这种独有各种颜色、各种口味的小点心总是从小盒子、点心盘或是面包房的橱窗里向你招手，吸引着你的目光，挑逗着你的味蕾。不过这种似乎一口就能搞定的小甜点虽然品尝起来总是那么令人愉悦，制作的过程却有时并不那么顺利。许多新鲜出炉的马卡龙在人们期待的眼神中，却出现表壳开裂、太平或歪斜等不尽人如意的问题。接下来，海上青焙坊就将一一解释这些容易出现的问题的原因和解决办法.

1. The crispy shell is warped or cracked:

The outcome of the macaron’s outer layer, which contributes to its crunch texture, is directly related to how the cookie dries during the baking process. If the shell is warped or cracked, it usually signals that it did not fully dry. This is especially hard to achieve in a humid environment.

表壳脆皮开裂

马卡龙脆脆的外皮是其外酥内软糯的口感的重要部分，而表面脆皮最终成形如何则与两块饼晾干的过程密切相关。如果表壳出现开裂，则说明还没完全干就放进烤箱烤了。因此，如果在潮湿的环境中进行烘焙就要格外注意。

2. The cookie is too flat or “doesn’t grow feet”:

If the baker spends too much time mixing the ingredients, making a pasty rather than fluffy consistency, the cookie will not puff up in the oven.

两块饼太平，或“没有脚”

如果在制作的时候花太多的时间用于混合原料，让马卡龙糊的质感如同面团一样的话便无法形成松软的效果，在烤箱里也就不能膨起来。

3. The macaron leans to one side:

If the air or ventilation in the oven only blows in one direction, it’s likely the macarons will come out crooked or leaning to one side.

马卡龙出现倾斜

马卡龙出现倾斜在烤箱中，有时其通风以及空气的流动方向是固定的， 制作出的马卡龙就会出现倾斜的问题。

To learn how to avoid these mistakes and study the secret recipe of macaron success, participate in SYB’s upcoming Macaron and Madeleine public baking class!

想要了解更多关于马卡龙的知识，学习如何成功制作马卡龙？欢迎报名参加SYB即将推出的马卡龙与玛德琳蛋糕对外课程！