FAQ
What are the equivalent UK cooking terms in the US?
Take a look at this handy UK/US cooking term glossary.
I’m a Bookshop / Trade customer. How do I order your books?
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 info@waverley-books.co.uk.
Who do I contact for Press/Media queries re the books?
Please email Liz Small at Waverley Books: liz(at)waverley-books.co.uk
Do you demonstrate how to make macarons?
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!
Can I share your recipe on my website or blog?
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!
One of your questions not answered here?
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!
Stockists
Weight vs Volume
Making macarons and French pastry is precise, so to achieve consistent successful results in your baking, measure your ingredients by WEIGHT, not volume.