macaron video | Mad about Macarons

Posts

Celebrating Macaron Day in Paris 2013 with a Video

March 12, 2013/41 Comments/in Blog, Bonus Macarons, Videos /by Jill Colonna

It’s hard to believe it’s a whole year since the last Jour du Macaron in Paris. As before, this year it’s on 20th March to celebrate the arrival of Spring. If you’re in Paris, here’s a list of macaron boutiques participating next week in aid of the Association, Fighting Mucoviscidose.

In the meantime, let me share a short video with you to celebrate the simple pleasures of macarons, which has started to circulate via Facebook’s American Express pages so far for Argentina and Australia. Surprise!

I can’t stop humming the catchy music which was composed by talented videographer, Darryl O’Donovan. Please help yourself to some chocolate-orange macarons, which were made during the film. My favourite part is watching the feet form in the oven – it’s just as well I managed to find a replacement bulb for the oven light before the video team came. It’s amazing how much went into such a short video – it was great fun to watch and I’m honoured to have been a part of it. The icy wind in Paris was enough to take your face off, though!

Chocolate-orange macarons

With the snow falling in Paris right now, Spring doesn’t really feel on its way yet so I’m off to bake and stay cosy with the children on school holidays. Why don’t you join me making macarons and bring a bit of Paris to your own kitchen?

Let me leave you with a photo taken just this morning in our garden of a European Green Woodpecker (Le pivert). Isn’t he cute?

Stay cosy and make this week a Macaron Tweet!

First TV Macaron Demonstration

February 17, 2011/36 Comments/in Blog, Bonus Macarons /by Jill Colonna

As you can imagine, this past week has been filled with love heart macarons. They are so easy to do; except, perhaps, when nerves take over and a sudden uncontrollable wobbly hand pipes out a mess on live television: this was my very first TV Macaron Demonstration!

I was so excited to be given the opportunity to share my macaron world with Presenters, Michelle McManus and Steven Jardine on STV’s “The Hour” on Valentine’s Day. They are such wonderful, down-to-earth and chatty hosts that they instantly made me feel at home back in Scotland. Michelle jumped in with a spontanious, encouraging you-can-do-it hug before countdown. En plus Steven had lived in Paris for a couple of years and so it was fun to blether about macarons and Patisserie shops.

With Michelle McManus & Steven Jardine on STV’s The Hour

Live TV is not as easy as the pros make it look. For a start, you need to have confidence and above all, be re-laaa-xed…
They could tell I was nervous. Perhaps it started when one of the members of the production team came to meet my Dad and I before even going into the studio. (I was so glad Dad drove me since I had 3 large bags including everything but the kitchen sink.) But without batting an eyelid, Dad stepped in and introduced himself with a confident, “Hello. Nice to meet you. I’m Jill’s Mum….‘ Hm. After that remark I started worrying about my mascara running after the incontrollable giggles.

Yes. They knew I was nervous. Perhaps it was after our quick run-through in front of the cameras and realising that we ran at least 3 minutes over time since I blethered too much. I said everything I wanted to in the rehearsal: aged egg whites, they’re gluten free, not many calories etc. When it came to the real thing in my mind I had already said it!

Talking had to be constant and there was no time to just stand and chat. I quickly discovered that a live TV macaron demonstration and answering questions at the same time is a real challenge in around 6 minutes. Luckily I had prepared a few macarons in advance, including some shells – especially macaron hearts.

Speaking of hearts, just check out the video clip. You will see just how Michelle tackled the most amazingly confident giant heart macaron. Silly Jilly stepped in to show the 2-stroke heart with the piping bag: See? Easy: bit more at the top going down one side, then same again on the other. I invite you to do far better, my friends! Meeting pods are essentially a little room within a room. They are primarily used for meetings, hence the name, but can be used for all kinds of purposes. These meeting pods come in all shapes and sizes to meet different needs. Pods can be open like the office itself or closed off for privacy and confidentiality. Closed pods are more beneficial because of their natural soundproofing. Open pods still have some basic level of soundproofing, so people can still hold private conversations. portable soundproof booth

TV Macaron Demonstration – How to make Rose Macarons on The Hour, STV, Video Clip

One thing is for sure: I had so much fun doing the show and was thrilled to meet such a dynamic and friendly team. I can’t believe I missed James Blunt, though. He’s on the show later this week. To think he could have tried a macaron…

Valentine’s Day may be over but it doesn’t stop us from having macarons and dates with the ones we love. Bonne semaine!

A couple of Parisian Macarons on a Date

Teatime in Paris Reviews

It's not 'cos' I happened to paint the Paris pastry map endpapers, but I love this cookbook. I'd no clue I could bake but Jill's Teatime in Paris makes it easy to bake real French pastry. If I can do it so can you.

Carol GillottMaking financiers with ParisBreakfasts

Teatime in Paris is chock full of tips, advice, references guides, clear step-by-step (recipe) instructions, and on-line stockists. For anyone who loves Paris, loves French, loves pastries, this pretty pink book is just the treat!

Jamie SchlerHoliday Cookbook Gift Guide, Huffington Post

Jill shares the best and easiest ways to make French pâtisserie classics at home, from madeleines to éclairs. While some desserts may appear hard to make, Jill breaks down each recipe with a simple step-by-step, making them more than suitable to prepare for your own teatime, wherever you may be.

Lindsey TramutaLost in Cheeseland/Author The New Paris

"...Years ago, I read 'French Women Don't Get Fat'. Colonna writes with a similar levelheaded voice. All things in moderation...

RoyaGoodReads

This pretty cookbook is as tempting as the recipes it describes, and suspect am going to earmark it as Gift of the Year for everyone I know who loves baking, eating and Paris (so that’s everyone).
Rating 10/10

NicolaLiterary Ramblings

To start, Jill scribes a fabulous passage about how the French enjoy pastry while maintaining their waistlines; the section in itself is worth the price of the book.

Brooks WalkerCakewalker

This book is a gorgeous visual feast and would be a lovely gift for those who enjoy baking.

NeginGoodReads

Essentially, Teatime in Paris is an entire book of foodporn: page after page of delectable desserts, pastries, cakes and of course, macarons.

Christina ConteChristinas Cucina

Jill is very down to earth ...The recipes are written simply and with lots of tips and advice so that you can make cakes that turn out like the pictures and taste absolutely scrumptious.

Janine MarshThe Good Life France

Jill’s style is light, humorous and most informative. Each recipe begins with a brief introduction, detailing its history and/or associations ... The photographs are mouthwatering, the recipes are varied and interesting; most importantly they’re actually DOABLE.

ChocletteTin and Thyme UK

Thank you for showing us it is possible to create special looking treats that taste delicious but don't cost the earth with difficult to find ingredients and that are simple and successful to make.

Jacqueline BrownFrench Village Diaries

The book also includes a helpful chapter on baking equipment (the essential and the “little luxuries”) along with a list of stockists for ingredients and equipment in various countries. There’s also a useful “quick reference guide for egg whites”.

Mardi MichelsEat Live Travel Write

Jill’s pâte sucrée (sweet pastry or sweet tart dough) recipe yields the best pastry cases I’ve ever made. They’re sturdy enough for any filling, but just the right balance of crispy and tender when you bite into them. They also don’t get soggy over time.

Teresa McCarthyOneWetFoot Canada

I would love to make almost every single recipe in Teatime in Paris. This is really a feat in a cookbook as many times, I end up putting them back on the shelf when I am considering buying one, as there just aren’t enough recipes that appeal to me.

Christina ConteChristinas Cucina

Programmes like the Great British Bake Off have brought pastries like Paris Brest, macarons and all manner of fancy tartlets into the British consciousness as something that can be made at home. Teatime in Paris! gives you the tools to create these yourself and Jill's recipes make them much easier than you would think.

Janice PattieFarmersgirl Kitchen

The recipes in Teatime in Paris are very well laid out. I wish all cookbooks were this easy to follow. I also appreciate how accessible Jill makes French pastries … I adored this cookbook from start to finish.

Stephanie CarusoKitchen Frolic

It's nice to be able to impress your friends and family with a dessert that looks like it was made by a pastry chef, but I often feel those fancy French pastries are beyond my ability or available time. I had heard that chocolate pastry was really difficult to work with and ganache seems like a tricky thing to make, however nothing could be further from the truth as you can see from these Double Chocolate Tartlets from "Teatime in Paris!"

Janice PattieFarmersgirl Kitchen

As she walks us through recipes for the easiest of treats right through to to the crème de la crème, Jill points out some of the streets famous for the best patisseries in Paris, adding bits of history and plenty of baking tips, making this a recipe tour that’s both fun and accessible.

Mardi MichelsEat Live Travel Write

From cover-to-cover Jill Colonna introduces you to teatime in Paris, both as a dining experience to partake in, and as the maker of the fine delectable pastry recipes she shares. You’ll develop a base knowledge of French pastry concepts, learn how less sugar plays a supporting role, and gain confidence as a beginning baker or strengthen skills you already have.

Brooks WalkerCakewalker

Teatime in Paris brings the Pâtisserie to your kitchen, and no, you don't need to be a master chef to taste these treats in your own home. Thanks to Jill and her easy to follow directions - and with ingredients you probably already have in your own pantry.

Kim KellyLivLife

Posts

Cookie and Privacy Settings