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Jill Colonna

Mad About Macarons!: Make Macarons Like the French Hardcover – December 15, 2010

by Jill Colonna (Author)

4.4 432 ratings

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The best guide available for making Parisian macarons at home. Jill Colonna guides you simply yet precisely through each step in making perfect Parisian macarons every time.

Stylish and fun, this colorful book contains 37 tried-and-tested macaron recipes plus well over a hundred mouth-watering photos.

Classics contain rose or pistachio and also include a nut-free macaron. Be inspired with sticky toffee, chocolate-beetroot or pistachio-wasabi to giant coffee macarons with tiramisu cream. Stun your guests with mini Thai Green Curry Macarons, sensational either before or during dinner.

Beverage pairings are suggested for each gluten-free macaron recipe, along with decorative ideas for weddings, children's parties, gifts plus many other tips.

Note: Measurements are given in grams.

Print length

128 pages
Language

English
Publisher

Waverley Books Ltd
Publication date

December 15, 2010
Grade level

7 - 9
Dimensions

7.75 x 0.75 x 9.5 inches
ISBN-10

9781849340410
ISBN-13

978-1849340410
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Editorial Reviews

Review

A work of meringue-sandwiched brilliance (Paris Patisseries)

"At last a dedicated Macaron book where the recipes actually work.This book not only provides a range of inspiring flavours to try and suggestions on service, but has a faultless basic recipe that is easy to follow and explains the secret method of macronnage. Follow the timings and you won t go wrong. --Sucre Coeur

A bubbly woman came up to me at the end of a recent meet-up here in Paris with a bag of homemade macarons and a book which she just published on the same subject. In the bag were the most lovely little macarons I ve seen in all of Paris, even in the fancy places that churn out a gazillion of these cookies annually. Macarons have gone rogue, leaving the confines of Paris and spreading across the globe. Mad About Macarons! by Jill Colonna is lavishly photographed with lots of clears steps of the process for how to make classic macarons as well as interesting and unusual variations (curry, chocolate-beet, and pistachio-wasabi to name a few). If you like macarons, it s likely you ll love this book. --David Lebovitz

A bubbly woman came up to me at the end of a recent meet-up here in Paris with a bag of homemade macarons and a book which she just published on the same subject. In the bag were the most lovely little macarons I ve seen in all of Paris, even in the fancy places that churn out a gazillion of these cookies annually. Macarons have gone rogue, leaving the confines of Paris and spreading across the globe. Mad About Macarons! by Jill Colonna is lavishly photographed with lots of clears steps of the process for how to make classic macarons as well as interesting and unusual variations (curry, chocolate-beet, and pistachio-wasabi to name a few). If you like macarons, it s likely you ll love this book. --David Lebovitz

From the Back Cover

The Parisian macaron is the stylishly light French confection tipped to be the new cupcake. The art of making macarons is highly respected in France-and they can be a challenge for the beginner-but the process is made fun and easy in this colorful new book. Learn how to make all the classic flavors, and some dazzlingly unusual ones too. Jill guides you simply and precisely through each step, and reveals some of her secrets so that you too can make macarons like the French.

Product details

ASIN ‏ : ‎ 1849340412
Publisher ‏ : ‎ Waverley Books Ltd; 1st edition (December 15, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 128 pages
ISBN-10 ‏ : ‎ 9781849340410
ISBN-13 ‏ : ‎ 978-1849340410
Grade level ‏ : ‎ 7 - 9
Item Weight ‏ : ‎ 4.2 ounces
Dimensions ‏ : ‎ 7.75 x 0.75 x 9.5 inches

Best Sellers Rank: #806,132 in Books (See Top 100 in Books)
- #195 in Confectionary Desserts
- #310 in Pastry Baking (Books)
- #424 in French Cooking, Food & Wine

Customer Reviews:
4.4 432 ratings

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About the author

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Jill Colonna

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Scottish-French author, mum & home cook in Paris since 1992, Jill is madly in love with the French life and joie de vivre. After her first recipe book, "Mad About Macarons", Jill continues to demystify patisserie baking in 'Teatime in Paris' from easy little teacakes and tuiles to eclairs, tarts, mille feuilles and more macaron recipes, as she talks about her favourite patisseries she has highlighted on her fun chocolate and pastry tours in Saint-Germain.

Join more of Jill's culinary stories in and around Paris on the website at https://MadAboutMacarons.com

On 'Mad About Macarons', Kirkus, the toughest reviewer in the business, said, "The author provides detailed and precise steps for readers looking to tackle everything from traditional flavors ... to more unusual and exhilirating combinations...Suggested wine and tea pairings for each recipe are also a nice touch, as are the author's suggestions for how to use all those pesky egg yolks you've discarded when creating your egg-white-only macaron masterpieces".

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A. Ko

Buy It Just for the Basic Recipe...It's a MUST!

Reviewed in the United States on July 17, 2011

Verified Purchase

I initially bought Macarons by Cecile Cannone. Please see my review for that book. Although the taste was wonderful, the presentation was off. My shells would never look perfect. The feet would never be perfect across all batches. They weren't round. The list goes on. So I moved to an intermediate learner book called Mad about Macarons! Here is what I have learned:

Additional things I had to buy:
- medium sieve (Williams Sonoma does not sell one with large enough holes to work. I had to go to Sur La Table and get this strange looking thing. A big short cylindrical metal thing with a wire mesh attached to one side. It cost about $40)
- a hand spatula that is flat on one end and round on the other (again, only could find at Sur La Table. It cost $4)
- a digital scale (I got it at Williams Sonoma. I have a spring weighted scale but that is in ounces. This book is all in grams. The digital scale really helped on that end. Think I paid $50)
- bought a bigger Wilton frosting bag to put the shell batter in

Things I stopped doing (that I had to do with the other book)
- stopped having to put egg white powder in to take care of humidity problems. yay!
- stopped having to worry about how I mix the batter
- stopped having to put salt in the egg mix
- stopped having to refrigerate my leftover almond meal and then put it in the oven pre-mixing to get the humidity out. Thank God!

What is cool about this book:
* it firmly recommends you sift your sugars, powdered sugar (which she calls icing sugar by the way), almond meal, cocoa powder if using, etc). I like it! I throw out my big almond chunks and although I had some initial heart ache about wasting expensive stuff, it really makes the mix look so soft when you are dry mixing it with your whisk!
* in this book it states you can mix the liquid and dry mix together crazily and not worry about it. I was so scared of how to mix my batter before, I kind of like this method. Don't over mix though...I saw oil stains in my shells last time I did that.
* tells you how to get perfect round macarons. Follow what it says. Let your tip rest on the cookie sheet and then put pressure on to build a circle. It really works! Do this at a 45 degree angle. Previously, I was doing a 90 degree angle and my shells were uncontrollable and not perfectly circle. Totally bugged me!
* I like my new tools. They make everything easier. Love the hand spatula. Love the strange looking strainer. Love Love Love!
* No need to open the oven sporadically to let the humidity out.
* The recipe is better for the shell. I no longer have oil stains or cracked shells. My feet are perfect. I do not have to use two cookie sheets at once either (one to insulate the other). How do I do this? 1. my oven temp has to be at 300 degrees NO convection. The fan burns my shells on the side the airflow is going. 2. Cook for 10 minutes. Perfect.

What I kind of don't like about this book:
- where the heck do I get things like custard powder? It's in one of the recipes...still no clue how to find that easily. I think some other ingredients might be like this as well.
- it doesn't have a troubleshooting section like the Macarons book has. Hence, I'm glad I bought both.
- I would say that these recipes seem more like european desired flavors and the Macarons book is more the american flavor style. What I mean by that is the Macarons book has more things like chocolate coffee flavor, salty caramel on chocolate, etc. the flavors in this book seem more "exotic" but I haven't tried anything crazy yet because I needed to perfect my shells first.

It took me about five batches to get the shell perfect with this book, but I never could do that with the other. I got frustrated. So now I use this one for shells but I mix recipes with the other. I'm glad I bought both. I would say this one is an absolute must if you want your shells to not only taste perfect, but look perfect for giving.

Hope this helps!

97 people found this helpful

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Miss Stefanie

Simply Delightful

Reviewed in the United States on January 13, 2012

Verified Purchase

*UPDATE* February 16, 2012

My second batch made using this book turned out unmistakeably PERFECT. I whipped my egg whites better (as they should have been in the first place. I underestimated how much time it took to whip 150g of egg whites) to create a thicker batter which was necessary. I baked at 325F for 11 minutes and the result was just outstanding.

*JANUARY REVIEW*

I don't remember the first time I ever saw a Macaron. I didn't even taste one until a few weeks ago (and it was just a shell), but I'd been hunting for a good macaron book for awhile. After reading the reviews raving about this book, I decided to purchase it. And I was not disappointed!!

Like some people, I was a little startled about all the metric measurements. Already having a food scale ($10 at Kohl's), I didn't see it as being a problem. And it's very easy to do a quick google search for conversation calculators!! I can't imagine giving this book a bad review because it uses the metric system. Macarons are a french dessert, there's no reason why this book should be specifically catering to Americans. The author also notes that ingredients are listed in grams because some measurements may be too small to measure in cups.

Some of the ingredients were hard to find, but knowing your grocery store really helped. Castor sugar (note: NOT the same at icing/confectioner's sugar) can be found at Wegmans, while Almond flour and custard powder (used for a lot of the fillings) can be found at almost any grocery store. I had to make a few investments like sieves, scrapers, etc. but the outcome was completely worth it!

With my very first batch I was so excited (like others) to see feet when I opened the oven!! I do not think I whipped my egg whites well enough, and I had to adjust my oven temperature to 325F (as opposed to the 320F/160C stated in the book) for the third cookie sheet. I was not surprised because the author mentioned that without a convection oven the temperature may have needed to be higher. My first two cookie sheets had gooey shells and were odd shaped because my cookie sheets were warped and made the batter run. I think my batter was also a little bit too thin as well. But after the temperature adjust I had some really beautiful macarons...on my FIRST try!!! I only ended up with 12 sandwiches total (out of about 30) but trial and error was really easy with this book. Everything was simple, spelled out, and had great photographs for comparison. The first filling I made was the lemon filling and it came out delicious and was super simple to make.

I do not regret buying this book for any reason. While my first batch wasn't absolutely perfect, I was amazed at what I was able to do!! This is definitely the book you want to buy if you want to make your own parisian macarons. Out of all the other books on the market, this one has the best reviews and the greatest success stories. I would recommend this book to any baker. While the ingredients and supply list can be a little intimidating, the process of making macarons was a breeze. With only 12 successful macarons I am not discouraged; I am inspired and excited to try more. Jill Colonna has really hit it big with her passion for macarons, and will quickly turn any baking novice into a brilliant french pastry chef!!

25 people found this helpful

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Top reviews from other countries

Megatron

This worked perfectly the first time - great recipe

Reviewed in Canada on April 2, 2012

Verified Purchase

I read all the reviewers here saying that this book is THE book because the ratios of ingredients lead to perfect macaron shells. The reviews are all true! I have never baked cookies before in my life, but I thought I'd start with the hardest kind, and I made chocolate macarons. They worked perfectly.

The instructions here are very detailed and simple. You don't require any fancy baking accessories, except for a piping bag with a circular tip. I didn't use a pastry scraper - I just used a flat spatula instead, and it worked fine. I even made the ground almonds by taking almonds and blending them with a simple hand blender in my kitchen. Then I passed the almonds through a sieve and only used the fine bits (then re-ground the chunkier bits). The scale I used was a cheap analog scale that I bought from Target for $5. I made sure it was accurate by measuring things like 100g chocolate bars and seeing it read "100g" (which it did). The macaron shells came out perfectly. They were glossy and no cracks appeared at all. Just remember she reports the temperature in Celsius, and most ovens here are Fahrenheit.

Overall, I'd say this is the best book to buy, and once you master her recipes (which are mostly different fillers for the macarons), you can probably experiment on your own. There is a patisserie near my house, and they sell macarons for almost $2 a piece. Mine look better, and this was the first time I made them. Great success!

7 people found this helpful

prassy

Best book on Macaron baking

Reviewed in India on July 7, 2020

Verified Purchase

Best book to ease the pain of macaron baking.Like all the home bakers who have tried and failed in baking this little cookies,I was apprehensive about buying this book.I have tried many recipes online with little success.But all bakers know,Macarons are a dream bake.It can make or kill your day. Thank you Jill,your book with all the details and illustrations, helped me bake the perfect macarons in the first try.I cant thank you enough.As a baker myself,i could bake almost everything but macarons are a whole different story. Its exciting to start baking macarons when you want to try out a new recipe and utterly disappointing to see the failed macarons and more confusing is you dont exactly know what went wrong where.I hope this book helps a lot of bakers like me to master macaron making.

One person found this helpful

Bearman

Make macaroons like the french and amaze your friends and family.

Reviewed in the United Kingdom on July 17, 2014

Verified Purchase

What a fantastic book! If ever a single bakery item needed its own recipe book, macaroons are it. This is definitely the answer to the prayers of people like me who have struggled and failed to bake those notoriously tricky French delicacies.

This book contains a wealth of information from the origins of macaroons right through trouble shooting, stockists for ingredients and even ideas for what to do with all those egg yolks that you don't need.

After a few sections of useful information such as how to store macaroons and fancy presentation methods, the book then gets into the recipes starting with a basic unflavoured recipe. It describes the recipe and methods with the sort of precision that is necessary to get good results, and gives additional helpful hints on things like aging the egg whites to get the best from them. The book then dives into the different flavoured recipes and wow - what a selection. Its goes through all the traditional recipes such as coffee, vanilla pistachio and rose, and then goes onto some more unusual ones like tiramisu and tutti frutti before going onto what the author calls "Mad Macs" aimed at the adventurous baker - these include flavours such as garden herbs, bloody mary, tikka macsala, beetroot and horseradish and even Thai green curry. The last set of recipes are all for macaroon based desserts which are particularly good for using up any "cosmetically challenged" macaroons that you might create by accident.

All in all a brilliant book that I highly recommend.

8 people found this helpful

CeeJay

Great recipes, bit of an issue with fillings

Reviewed in the United Kingdom on April 9, 2015

Verified Purchase

I have loved using the recipes in this book to make macarons, and find that if I follow the instructions implicitly there are no problems at all with making the shells. They are great and people love them. The only thing I have found is that when making the custard-based fillings, I cannot get the custard to thicken and taste cooked, i.e. without the powdery uncooked cornflour taste, without cooking the eggs too much so that they go lumpy. I looked it up online in the end, and discovered that cornflour thickens and cooks at 95C, whereas eggs turn into scrambled eggs at around 75C. That being the case how do you thicken the custard without the egg scrambling? Can anyone advise?
Update - I have found that by using only the egg yolk not the whole egg, the problem does not occur so long as I keep whisking visciously while heating.

2 people found this helpful

Djv Yeates

Great book, but needs more explanation of the basics

Reviewed in the United Kingdom on June 7, 2012

Verified Purchase

Making macarons is easy. Thus spake Jill Colonna! Actually, it really isn't easy. I should know, I have made many batches from many different recipes, and when you look at the fabulous and beautiful pictures in this book, you are led to believe that you could make them like this in a short space of time. Not true, I'm afraid. You can copy these recipes to the minutest detail, include your oven thermometer, time your egg whites out of the fridge to the second, and I almost guarantee that it won't go right at first, second, third...
The book fails to mention the problems involved in colouring, which to me is one of the hardest areas to get right. It does say that powder or gel is preferable to liquid colour - actually I would rather say NEVER use liquid colour as it changes the consistency of the egg white - but fails to mention that most colours change and dull during the cooking process, nor does it suggest HOW MUCH colour to include. It also doesn't address the other biggest problem, which is how to avoid singeing the biscuits.
With these negatives in mind, however, the book is enjoyable and the recipe ideas are great, and I would certainly recommend it to those who have the confidence to get the biscuits right.

11 people found this helpful

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