Take a look at this handy UK/US cooking term glossary.

Contact our UK distributors at BookSource: for orders or enquiries Tel: +44 (0) 845 370 0067
or via Gardeners Books Wholesalers
Distributor for USA/Canada: Interlink Publishing

In France, the books are distributed by OLF via Relay H.

Otherwise contact the publisher, Waverley Books [email protected].

Please email Liz Small at Waverley Books: liz(at)waverley-books.co.uk

I do give the occasional workshop. If you’re interested, just drop me a line via my social media buttons on the site or the contact form.
Otherwise, I do chocolate and pastry walks in Paris with Context Travel (online booking here.)

Check out this “Short Pleasure of Macarons” video I was invited to do for American Express – there’s no recipe here but it’s cute…
See blog post on my macaron demonstration at Aye Write’s Book Festival in Glasgow, March 2012. This was a demonstration without a kitchen. Yes, it was in a library!
See my live TV debut, making rose macarons on STV’s magazine programme, The Hour for a St Valentine’s Day Special. Please be kind, as this was live TV and I developed a petrified smile!

The recipes in both books are copyright and Waverley Books by law has the copyright and license to publish it. Waverley Books have asked that I don’t post my macaron and pâtisserie recipes on the website as they prefer you buy the books.

We would be delighted with your coverage of either book on your site. Please cite ”Mad About Macarons!” and/or “Teatime in Paris” (Waverley Books) and link up to MadAboutMacarons.com.
If you wish to use a recipe from either book, please contact Liz Small at Waverley Books (liz(at)waverley-books.co.uk) first for permission. Otherwise, if you wish to link to my other recipes on the site, then please just let me know and give me credit with Jill Colonna and “MadAboutMacarons.com”

Thank you, merci beaucoup!

Contact me via the Contact Form or on any of my social media channels (best is Twitter @Jill_Colonna) where I’ll be  happy to answer you as soon as I can!


Weight vs Volume

Please don’t start baking from the books without DIGITAL SCALES!
best way to measure ingredients for making pastry is by digital scalesMaking macarons and French pastry is precise, so to achieve consistent successful results in your baking, measure your ingredients by WEIGHT, not volume.
American readers may be disappointed not to see measurements in cups.  We’re not forgetting you.  It’s just that, in my experience, cups are not an accurate enough measurement to enable you to make macarons – and many other French patisserie recipes – consistently well. I recommend you measure in grams and buy digital scales (they’re not expensive) to ensure that your measuring is as precise as it needs to be. If you’re used to ounces, with digital scales you can simply switch the button over to grams and we’re all talking the same sweet language.
If any British cookery terms are puzzling, refer to our UK-US glossary of terms.

Oven temperature Conversions

Fan ºCFan ºFGas markNormal oven ºCNormal oven ºF
1402802 ½160320
1903756 ½210410
2204258 ½240460

Quick reference guide for egg-whites