I’m Jill Colonna, mad about macarons and real French food.
My mission: to share our healthy lifestyle via fast, easy recipes, made from flavoursome fresh ingredients in order to avoid processed foods.
Here you get the genuine experience on a real-deal French food blog, as I share over 30 years practical knowledge of living full time with the language, culture and raising a French family.
Curious to know more? Then read on...
P.S. You'll see many recipes updated, as I'm integrating the new site's design.
Who is Jill?
Food writer, photographer and recipe developer since October 2012 of MadAboutMacarons.com.
Published author of two French pastry books, bestselling Mad About Macarons and Teatime in Paris (Waverley Books).
Grew up in Edinburgh, Scotland and trained as a classical musician but always obsessed with good food and wines (wine diploma WSET and Masters degree research project for a wine distributor). You’ll often see wine pairing suggestions on many savoury recipes. This blog – and now my videos playing flute – allow me to share these passions together.
Proud to be both Scottish and French, we speak both French and English at home in the Paris area near Versailles (Saint-Germain-en-Laye) with Corsican husband, Antoine (since 1992) and our 2 girls.
Philosophy Behind le Blog
Recipes are easy and doable but they must taste good! For the best flavours, I focus on fresh ingredients with seasonal and local whenever possible to keep family meals budget friendly.
Make it fast with no packet mixes. Quick and easy recipes are made in 30 mins from scratch with a few simple ingredients.
The best French pastries are not that sweet! Too much sugar masks flavour. Our ultimate goal? Reduce unnecessary sugar to a maximum without compromising flavour.
No AI or bots. Each recipe has been individually developed and completely written only by Jill, regularly made, tried and tested to guarantee best results.
We don't obsessively count calories. Since adopting the French life, in over 30 years I've kept a steady weight without fad diets yet still enjoy wine, cheese and pastries – avec modération! We stick to meal times and NEVER snack.
Discover what the French really eat at home.
I’m thankful to have met and collaborated with such famous French pastry chefs, chocolatiers and bakers in France and learned from them.
With our local baker in Saint-Germain-en-Laye, it has been a great joy to work together on the latest recipe videos, filming on their premises to share the real-deal French way of baking.
Likewise, it has been a huge honour to be invited to judge pâtisserie twice by pastry chef, chocolatier and friend, Christophe Roussel (prestigious amateur pastry challenge in La Baule) plus continue to exchange ideas regularly with French pastry chefs – some of whom have the coveted Meilleur Ouvrier de France, the highest accolade for French crafts wo/men.
Today my inspiration continues thanks to molecular food scientist, Raphaël Haumont. Together with starred chef, Thierry Marx they’ve created the French Centre for Culinary Innovation to work on the future of food. It’s an exciting time in France, finding new ways to encourage freshly made, healthy food at home to avoid processed foods.
WHAT'S ALL THE FUSS?
Why Mad about Macarons?
While working for 10 years in Paris’s chic 16th, I first tasted the best Parisian macarons. What was all the fuss about and why so expensive? It was a costly hobby tasting them, so I set about making my own.
After initial macaron failures at home, I developed my own step-by-step recipe. It worked and kept on working! So I shared the fun and confidence it built in my 1st recipe book, taking any beginners' fear out of making macarons. As a result, I’m thrilled to have inspired now professional macaron bakers who started with this book!
After the book's launch at the BBC Good Food Show (Scotland), this blog was created to prove that everyday French cooking at home is easy and healthy.
Baking Questions and Tips
Have any particular baking questions? They may already be answered on the FAQ page – including oven temperature conversions.
As you can see from the recipes, I weigh out my ingredients - any reference to volume in cups is given as an approximate guide. For most recipes like soups and stews, it’s not a problem if it’s a few grams out but for French cakes and pastries, tarts and macarons, use precise grams like the French do. It’s much more consistent to achieve successful results each time. For more, see why the French use digital scales in cooking and baking.
For my American readers, see the glossary of UK-US-French baking terms so we're all speaking the same language.
Work with Jill
Any questions about my books or about this blog? Anything you’d like to see here or in my videos?
Please leave a rated review if you make the recipes – I need your valued support to continue to give all of them away for free!
I do not accept guest posts. However, I would love to hear from you if you need quality food or kitchen product reviews, French food/travel promotion or events that would be of interest to my francophile readers.
Jill Colonna's Macaron Recipes
Both published by Waverley Books. See reviews.
How to Make Macarons
Jill Colonna’s macaron recipes are in her first book, Mad About Macarons. It takes the fear out of making macarons - with 37 recipes including savoury macs. Get the step-by-step foolproof recipe with all the tips and troubleshooting. Since its publication in 2010, it has inspired many now professional macaron bakers (also in Dutch, Hungarian, Spanish.)
LOVE PARIS AND BAKING?
Teatime in Paris
Jill’s step-by-step pastry recipes with 10 chapters of the Parisians’ favourite goûter or teatime treats. From teacakes, ice cream to éclairs, choux buns, tartlets, mille-feuilles, with even more macarons – stopping by top Paris pâtisseries along the way. A great value gift for Francophiles and bakers that will keep on giving.
By cooking from scratch, we can control our sugar intake and enjoy flavours of good, fresh seasonal ingredients.
I love to hear from you – from an encouraging comment or just to say hello.
Have you made any of my recipes? Be generous, as I am by sharing my recipes for free: please leave a rated review – that way I know which recipes you would like me to produce more of.