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Almost the weekend, almost June... Splashing some colour into our lives with some lovely new tartan journals and no… twitter.com/i/web/status… … 1 week ago
Author: Jill Colonna
The stylish Parisian macaron (or macaroon) is the light French confection made from egg whites and almonds now storming our supermarkets and patisseries.
They are beautiful, delicate, light in calories and gluten-free. Scot Jill Colonna from Edinburgh now lives in Paris with her family, and has mastered the art of making macarons. This skill is highly respected in France, as it requires precision and technique to create its delicate airy meringue-based shell with a moist centre of fragrant custard cream or chocolate ganache.
Macarons can be a challenge for the beginner, but the process is made easy and fun in Jill’s colourful book. She guides you precisely through each step in making perfect Parisian macarons and explains her secrets simply and clearly so you can also make macarons like the French.
Starting with classic macaron flavours such as rose, pistachio, chocolate, lemon and vanilla, she then encourages you to try her inspiring chocolate combinations,
pistachio-wasabi and others. Jill suggests wines and speciality teas for each macaron recipe, along with presentation ideas for weddings, children’s parties and gifts ...
See also: www.madaboutmacarons.com
Rights sold: Mexico; Holland; Canada; USA; Lithuania
Distributed exclusively in USA by Interlink, and by Codasat in Canada.
Available from Barnes and Noble in USA, Amazon.com and independent book sellers.
Distributed in Paris, and France by OLF, Switzerland.
If you are a pastry studio, or baking company, please either contact one of the above distributors if they are relevant to you, or get in touch with Waverley Books. We would love to help you.
“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 clear steps
of the process of 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
"Masterchef-junkies bewildered by all that messing about with macaroons
in the last series – les macarons having replaced the cupcake as the musthave
dessert de nos jours – can learn how to do it right in Jill Colonna’s
Mad about Macarons! The macaron, to distinguish it from the more
brutal macaroon, is a “delicate, airy, meringue-based shell with a moist
centre of fragrant custard cream which, being fl avoured with raspberry,
pistachio or vanilla, is the stuff of Parisian dreams.” The Scotsman
Trimmed Page Size: 234x190 mm; Hardback; 128pp; spine: 20mm; Weight: 800g. Date of publication: already published