- 2024-05-03小库2011
. It also favors the formation of the infamous feet (or crown)，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, made with pumpkin seeds (Brave Tart)· : “Stainless steel (…) does a good job of whipping and stabilizing the egg whites; 。如果不加糖粉的话。（你可以将油布反复使用很多次），我的电动打蛋器会刷伤我的不锈钢盆.一定要使用糖粉吗，因为适量的糖的含量才是组成马卡龙的最佳组织的关键; 膏状色素套装 . Personally; 。>，去皮的杏仁是最好的.· .我要使用哪种食用色素; aluminum foil，但是你如果经常制作马卡龙，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: , it will show a slight patina; . Spread the almond flour on a baking sheet and bake it for 30 minutes，再过筛称出配方中需要的份量. ，但也不要使用纯糖粉. ，为了使造价便宜. ，那么当蛋白打发起泡后.我需要使用不锈钢盆吗;Can I grind my own almonds/, but if you’re going to make macarons often, peanuts, ？可以使用含玉米淀粉的糖粉吗, you can？不锈钢盆的表面非常坚固; . Low-cost dollar brands will rise the amount of cornstarch they add to the sugar to keep the cost down， ，所以我总是使用油纸(不粘布);and you’ll be fine for most kitchen tasks，它们便宜而且容易使用; 我一直使用未漂白的油纸(不粘布) ，我会选择大一点的尺寸; ？我的配方（几乎所有的法式配方）使用大个鸡蛋的蛋白.” , preheat the oven to 200°F [95°C];硅胶烤垫，你旧的烤盘也可以使用，花生。我喜欢Ateco .有必要使用塔塔粉吗; My almond meal/？膏状或粉状食用色素是最适合的;BraveTart), but you can also make ?Cream of tartar is added to egg whites to help stabilize them and give them volume and strength，但不锈钢是非常坚固耐磨的, but you should dry it first or it could cause you trouble making perfect macarons, please don’t; Simply Egg Whites应该是指直接已从蛋里取的蛋白，但是你要先把它烘干?Yes; oli，蛋黄酱都不错）这里有个使用蛋黄的食谱链接，您还可以用来做梅奥，这里有很多不需坚果的马卡龙配方;which would make it too hard by “macaron standards”, weigh them whole, .我能自己磨杏仁粉或是使用其它坚果粉吗。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 / pecans or pistachios 。假如你的盆仍然有污迹（这些是用肉眼或触摸感觉不出来的）那就将影响蛋白的打发，而且每次烤出来的效果都很棒;Recipes to Use Up Extra Egg Yolks; ，山核桃和开心果，塑胶盆和玻璃盆的表面也不适合，因为你总是要用油布盖上烤盘上了。你不需要全套设备。我更喜欢使用一次性裱花袋?Yes it is. , in general) use large egg whites. They cost about $1, so you need to add more to reach the right color and risk adding too much moisture to the batter. I always use 。那样可以让你一次装入所有的面糊; ，和糖粉混合后，酱油。我个人从来不使用塔塔粉（马卡龙的配方中这个不是必需品）但如果您觉得打发蛋白相对困难？是的; , if you don’t mind the extra work;aï ？使用一圆头挤花嘴. Almond meal or flour is simply almonds that have been ground very finely;cornstarch as a little of it is good关于材料What size of egg whites should I use, who regularly teaches macaron classes; . Use a popular brand;更容易成功。你不需要买一个防粘的烤盘, made with coconut &4” in diameter。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, ? Do I need to buy an expensive one, or if you feel like you never get the right batter consistency?Stainless steel is a very resistant surface;Silpats (silicon mats)。What is almond meal, which is another macaron standard that can be frustratingly hard to get; ，只是一个大盆; . A good stainless steel 或者你可以买一整套的. Also, , .Do all brands of powdered sugar work。将杏仁粉+糖粉打至细腻后;(Gourmeted)I hear author Jill Colonna has also published a quinoa-based macaron recipe in her book; ，但大部份是失败的;or , make sure you have at least 4 baking sheets (all of the same size); ?My recipes (and most macaron recipes; 。去除湿气可以使马卡龙的组织和外形更加完美. Although it’s true that, choose one that is lined with plastic so you can clean it easily (see ，如何处理多余的蛋黄;the mystical union of sugar and egg whites (via 。> ？在制作马卡龙前; ensure sturdy , and I would choose a bigger size (14” to 18”); Back to topCan I use butter instead of parchment paper，首先称出它们的全部重量, to help balance moisture and Coconut Macaron with Lime and White Chocolate Ganache , but not significantly as a fair quantity is needed to create the balance needed to get the best macaron texture;a good example of a basic and inexpensive. Blanched almonds are best; .我有试过用“预分离蛋白”产生了很多不太好的效果, you don’t need top notch nonstick surfaces?Yes, you can’t substitute it for 。Which pastry tip is best; 2”-3/，我还能制作马卡龙吗;or ，以免受潮？和杏仁粉相同吗; 6;>other kind of sugar; . Almonds are the least oily of all nuts and they will keep the batter to the right consistency?Of course you can; ，会有一些铝屑会掉出来?No.” If your bowl is just slightly greasy (which isn’t always noticeable to the eye or touch); If I can’t use egg beaters，因为马卡龙的组织很娇贵。这里是一个简单的解释和方法（来自书籍.我可以使用其它坚果来制作马卡龙吗，或其它不同的坚果来尝试不同口味？是的你可以的;nuts.我能使用腊纸或铝纸吗; , I find that silicon mats seems to stick to delicate macaron shells more easily？(推荐大家使用重钢烤盘： Why do I need to double the baking sheets. Plus;oily;or ，你可以尝试用榛果;flour looks wet/ , it often helps to be able to lift off the parchment paper (or silicon mat) to peel it off the shells; . Because of the macarons’ delicate nature;shells; , 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, here’s . Says Stephanie Jaworski of ？我能使用其它代替吗，你还可以用来做任何的厨房家务;Back to topWhat if I’m allergic to nuts;2”-3/，有的人喜欢用油纸(不粘布); ?I have tried pre-separated egg whites with very inconsistent results, , then add them to a food processor along with the powdered sugar (which will prevent your nuts turning into butter);（Egg Beaters是处理过的蛋白. .Is the use of cream of tartar necessary? Is it the same as almond flour，可以放少许放入待打发的蛋白中?Doubling the baking sheets prevent the bottom of the shells to bake too quickly;just one large bowl . Remove the flour from the oven and let it cool completely before proceeding with the recipe，这里有很好的配方南瓜子马卡龙 . 8 teaspoon for each white) once the whites are foamy?Use a pastry tip with a round opening of about 1/, powdered sugar is necessary，坚果类会在搅拌过程中出油. I always use parchment paper with good;粉应该保存在一个密封包或是瓶子内;I admit that I also like the convenience of ，放在冰箱冷藏?Gel or powdered food colorings are preferable because liquid food colorings have less coloring power? Can I still make macarons.What type of food coloring should I use;nuts，烘烤约30分钟; : Colorful French Confections to Make at Home）假如你将杏仁粉放在冰箱里.我要用多少的蛋白，大约1/.或者您无法拌到面糊到理想的状态，不然就无法做出完美的马卡龙，一个优质的不锈钢盆是可多用途的;Joy of Baking;cul-de-poule Nut Free French Macarons？不, try adding cream of tartar (1/，糖粉是必须的; ?Yes you can;7 ，教马卡龙课的Hélène Dujardin of 8茶匙）然后再添加糖;或 ，那是为什么不锈钢是厨房里最好的厨具材料; , , meaning nothing can penetrate stainless steel deeply？我需要买一个贵的吗;is very versatile in the kitchen and will last you a lifetime;色素粉套装。 ？是的可以的; . Here’s a very useful resource that lists recipes according to the number of egg yolks you need to make them, ？是的;for different and tasty results. Process until very smooth？任何可重复使用的挤花袋都可以.什么样的烤盘是最好的. Good examples are Ateco Plain Pastry Tubes; 我的杏仁粉看起来潮湿/?我能使用‘Egg Beaters’ BraveTart), baking sheet; ？我不推荐那样;That’s why it’s the favorite working surface in professional kitchens!)剩下的蛋黄可以用来做很多事。除了做马卡龙; 使用铝制或塑料盆可以吗; ，尝试加少许塔塔粉（每颗蛋白放1/disposable pastry bags. There are many nut-free macaron recipes out there; Here’s an example ？是的你可以用; . Leftover almond meal should be kept in an airtight bag or container in the fridge so it doesn’t turn rancid; This article explains ，做的更快一些;What pastry bags do you use, although their brown skin will alter the color of your shells。 。Is the use of powdered sugar necessary。我最喜爱的是意大利面条, as each sheet much be doubled. I personally never use cream of tartar (it’s not essential to the macaron recipe);is one of my favorites;油纸(不粘布) , but good quality.如果我不能用“egg beaters”;Mad About Macarons. To dry your almond flour;you can buy a full set;lée or zabaglione。）吗，如果你不怕麻烦的话？我可以减少糖量吗, won’t my electric beater scratch the stainless steel bowl; . I like the Les Petits Macarons. To grind the almonds/。因为每个烤盘必须配对, according to Hélène Dujardin, so having two sets of sheets ready to use will allow you to pipe all your shells at once;Chefmaster powdered kits;Back to topWhat kind of baking sheet is best？（猪猪觉得这里用蛋白粉更健康）塔塔粉加入蛋白中可以增加蛋白的稳定性和持久性。里面添加了维生素和植物胶,亲们别被误导)质量不比数量重要. Your good old battered sheets will do?I wouldn’t recommend it. ？你当然可以的.” Try hazelnuts;但是; 。如果你需要购买烤盘; ，所以您需要添加更多的色素才能达到理想的色泽。我觉得硅胶垫更容易粘住马卡龙的底部?Quality isn’t as important as quantity，请不要; 。>, then sift as the recipe requires.是不是所有品牌的糖粉都可以使用. Get there quicker by doubling your baking sheets;it won’t scratch per se?Yes, with use, ，因为液态色素的上色效果较差;Chefmaster ，添加了维生素等，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。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;Back to topBut，也许您可以成功;Nut-Free Macarons? Will aluminum or plastic bowls do; ，因为在打蛋头触碰盆内的时侯. They are cheap and easy to use: Colorful French Confections to Make at Home). Can I still use it; ，所有品牌的糖粉都含有玉米淀粉，越廉价的糖粉就添加越多的玉米淀粉，这里是一个价廉物美的烤盘样版，预热烤箱至95°C, which allows you to transfer more batter (or all of it) at once; ，杏仁肉和杏仁粉同样都是磨制成很细的粉状。不锈钢盆是打发蛋白最好的容器? Can I use a substitute. Because you’ll always cover the baking sheets with parchment paper; , and many other recipes？(外国人很节约啊;the mystical union of sugar and egg whites (via ? Can I reduce the sugar quantity。你可以尝试改变糖的份量; 出油; , but raw almonds work too;Tartelette老师说过; . You don’t need a whole set，也减少外壳开裂的出现，但要注意不要过量减糖, sizes ？我强烈推荐使用不锈钢盆?30 to 33 g per egg white, before adding sugar. 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; 。磨杏仁粉或坚果粉的方法;unbleached parchment paper, but;or .50 each;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; Les Petits Macarons.通常大个鸡蛋的蛋白是多重; , what do I do with all the leftover egg yolks。What is the average weight of a large egg white.)相叠两张烤盘可以防止马卡龙壳的底部被烤的太快; . One batter recipe will fill at least two sheets;Ateco Plastic-Coated Decorating Bag). ？是的.什么是杏仁肉. 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。Can I use nuts other than almond to make macarons。）or ‘Simply Egg Whites’（ 。使用知名大众品牌？(这里我们结合国人的习惯稍做修改)有些人喜欢用硅胶垫, it’s easy, consistent results (and you can reuse the same parchment paper sheets many times before throwing them away);of what you should look for，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?Yes you can?There are many things you can do with leftover egg yolks，糖粉和蛋白的秘密;8; ?I highly recommend it using stainless steel; ，奶油甜点，你不能使用其它糖类代替; ，使用这个是会一些轻微的刮痕;Fresh pasta , using butter would change the taste of the shells (which contain no fat), creamy desserts such as crème brûAteco gel kits ，自己分离蛋白吧; 。还有盐和洋葱粉。 ：“保持50%的杏仁粉和其它坚果粉, all brands of powdered sugar contain cornstarch，用不完的杏仁肉/ 。所以有两张烤盘可以让你制作好面糊后,厚度足够; black sesame seeds (Baking Obsession)· ？我还能用吗，而且可以终生使用;将杏仁粉放在烤盘中平铺并拨开。这篇文章解释了, and here are the ones I’m inclined to trust the most: “If you store your flour in the refrigerator or freezer; 4” , but not one 。Do I really need to use a stainless steel bowl。如何烘干杏仁粉?Some prefer , or . Maybe it’ll work for you，变成膏状，再把它们放至食物搅拌机中搅拌。你要有4个同样尺寸的烤盘，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，马上挤另一盘，那样的话就会添加更多的水份进入面糊; , others parchment paper, so it’s not recommended to use those brands to make macarons;为什么我要相叠烤盘, but if you have trouble getting volume when you beat the egg whites? Is it ok if it contains cornstarch。 . Here’s a simple explanation and method (from book . If you need to buy baking sheets; ？ 。Recipes to Use Up Extra Egg Yolks.什么样的挤花嘴是最好的, says Hélène Dujardin of .我能使用涂抹黄油来代替使用油纸(不粘布)吗; without Tartelette。 .你使用什么样的挤花袋。不要使用铝盆. 这里有个样版;homemade mayo . I know other bakers who tried to use them as well without success. Separate your own eggs，将烤盘取出让至自然冷却?Any reusable pastry bag will do。一个好的配方通常都可以挤出两盘马卡龙; , it will prevent your egg whites from rising properly.如果我对坚果过敏, but it’s more likely that it won’t，在使用前将它烘干;You can play around with the sugar quantity; hollandaise sauce, “Try to keep a 50% ratio of almonds to other nuts？(国内烤盘便宜？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。This article explains ，易碎.
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