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Jill Colonna is Mad About Macarons in Paris
France
Registrace 26. 05. 2010
Cook lighter, easy French recipes with Jill, a French lass with a Scottish accent!
Forget the stereotype of heavy cream! I show you how to master French cooking basics and create authentic dishes with simple ingredients & less sugar. Think healthy fish stews, light crème caramel and guilt-free chocolate mousse.
Plus, you might hear my flute playing in the background - for extra fun in the kitchen.
Join the channel! Subscribe & check out more easy recipes at MadAboutMacarons.com 🇫🇷
Forget the stereotype of heavy cream! I show you how to master French cooking basics and create authentic dishes with simple ingredients & less sugar. Think healthy fish stews, light crème caramel and guilt-free chocolate mousse.
Plus, you might hear my flute playing in the background - for extra fun in the kitchen.
Join the channel! Subscribe & check out more easy recipes at MadAboutMacarons.com 🇫🇷
BEST French Toast like in Paris!
How to make the most authentic pain perdu, thanks to this easy French toast recipe from our local bakery near Paris. Discover the secret behind-the-scene French tips to make the best at home from breakfast, brunch to dessert. FULL RECIPE: buff.ly/3ZL03lZ with more tips, history and topping ideas.
Huge thanks to boulanger/baker, Laurent Ehmig for his recipe at the Boulangerie l'Aigle d'or in Saint-Germain-en-Laye in the Paris region (Île-de-France), and to Katia Cordier for making this possible.
More EASY French recipes:
- Website: MadAboutMacarons.com
- Instagram: madaboutmacarons
- Facebook: MadAboutMacarons
- CZcams: buff.ly/34DGsMW Thank you for subscribing!
for the lighter side of French cooking at home in Paris.
© Jill Colonna 2023-2024
Huge thanks to boulanger/baker, Laurent Ehmig for his recipe at the Boulangerie l'Aigle d'or in Saint-Germain-en-Laye in the Paris region (Île-de-France), and to Katia Cordier for making this possible.
More EASY French recipes:
- Website: MadAboutMacarons.com
- Instagram: madaboutmacarons
- Facebook: MadAboutMacarons
- CZcams: buff.ly/34DGsMW Thank you for subscribing!
for the lighter side of French cooking at home in Paris.
© Jill Colonna 2023-2024
zhlédnutí: 5 084
Video
Uncovering the Mystery of Coconut Macaroons in France
zhlédnutí 4,5KPřed rokem
Discover the authentic coconut macaroon recipe from Paris and why they're shaped like a pyramid. Do the French even call them macaroons? FULL PRINTABLE RECIPE: buff.ly/3zJruBT Made without condensed milk, this secret ingredient ensures they're not too sweet, deliciously soft and chewy with a toasted crunch on the outside. HUGE THANKS to Laurent and Hanane EHMIG (my apologies for the typing erro...
How to Make a French Crème Caramel (Flan)
zhlédnutí 14KPřed 2 lety
My best recipe for classic crème caramel with egg yolks (caramel custard flan). FULL recipe details, ingredients and troubleshooting tips at buff.ly/33NNLkC Made this recipe? Please leave a review on the website and hit the stars! Your support is much appreciated. Easy step-by-step tips to make caramel, French custard and how to upturn them. Includes troubleshooting and the difference between a...
French Fish Stew (Monkfish or Lotte à l'Américaine /l'Armoricaine) - or use Mahi-Mahi
zhlédnutí 7KPřed 3 lety
Delicious classic French main dish and easy make-ahead recipe for entertaining - no bones about it! No oven needed. Printable Recipe: madaboutmacarons.com/monkfish-french-brittany-stew/ What fish to use? Normally served with monkfish ('lotte' in French), as it's a firm fish that doesn't flake. Although less authentic, can be made with other firm fish (e.g. mahi-mahi or cod). Extract from "I Fee...
French Onion Tarte Tatin Recipe with Hidden Goat's Cheese
zhlédnutí 4KPřed 3 lety
Easy savoury Tarte Tatin variation with onions and optional goat's cheese. Healthy recipe with no sugar. Full recipe: buff.ly/3aARJOt For either a large or individual onion tarte tatins - perfect French starter or appetizer for entertaining. Extract from the soundtrack of La Chèvre. Music by Vladimir Cosma with Jill playing flute. INSTAGRAM: MadAboutMacarons FACEBOOK: facebook.com...
Low Sugar Granola Recipe
zhlédnutí 841Před 3 lety
Homemade Granola doesn't need any added sugar. Made with maple syrup, vary the pleasure with different dried fruits, toasted nuts and seeds and good quality chocolate for that extra luxury. Full Printable Recipe: buff.ly/2Ub9RXA Use this basic recipe without chocolate, add spices for a festive holiday version or enjoy plain with maple syrup and fruits. It's both GLUTEN-FREE and VEGAN. Best oils...
French Chocolate Mousse (Egg White Recipe - Without Cream)
zhlédnutí 23KPřed 4 lety
How to make a dark chocolate mousse. Easy authentic French recipe without cream using egg whites. FULL RECIPE: buff.ly/2RBwXTB Serve with: - Almond Tuiles (video link: czcams.com/video/q_JEH0Jr13A/video.html); or - Palets Bretons with leftover yolks (video link: czcams.com/video/ViIJnsiPOCA/video.html) - Financiers (recipe: www.madaboutmacarons.com/financier-cakes-financiers/) * NOTE ON RAW EGG...
How to Make a Corsican Omelette with Mint (Easy French Home Cooking)
zhlédnutí 2,5KPřed 4 lety
This classic omelette (omelet) recipe isn't French or Italian - but from Corsica. Still runny and fluffy, discover the differences: how to serve it flat, not folded with only 3 ingredients: eggs, mint & olive oil - or add cheese (brocciu, ricotta or goat's cheese). FULL RECIPE madaboutmacarons.com/mint-omelette-corsican-style/ with thanks to my Corsican mother-in-law! Love goat's cheese? Then t...
How to Make Black Sesame Ice Cream
zhlédnutí 1KPřed 4 lety
Easy recipe for black sesame ice cream that's low in sugar. FULL RECIPE: buff.ly/3gxy0iU What does it taste like? It's like having peanut butter in ice cream form - but much healthier! Serve with crispy French sesame 'tuiles' (using the leftover egg whites): RECIPE: madaboutmacarons.com/crispy-sesame-tuiles/ (video: czcams.com/video/q_JEH0Jr13A/video.html) More of Jill's Easy Recipes at MadAbou...
Rhubarb Compote Recipe: Discover this EASY Game Changer
zhlédnutí 1,2KPřed 4 lety
Rhubarb compote (stewed rhubarb) is a healthiest way to enjoy this fruit and it's the base of many healthy rhubarb desserts low in sugar. FULL RECIPE: buff.ly/2YAjjpc. Add dried hibiscus flowers to your fruit compotes and you'll never look the same way at green rhubarb again! Use as a sauce over vanilla ice cream - it's the best summer treat! Music: Extract of Claude Bolling's 'Sentimentale' fr...
BEST Asparagus Clafoutis Recipe with Parmesan
zhlédnutí 703Před 4 lety
Discover the tips on how to cook asparagus and transform it into a French savoury clafoutis. Bake in the oven and serve with a creamy parmesan sauce. FULL RECIPE: buff.ly/2yaxZA2 An elegant dinner appetizer/starter recipe or light lunch. Music: Extract from 'Javanaise', Claude Bolling Suite for Flute & Jazz Piano Trio Piano Accompaniment: Gonzalo Ortiz Delgado (czcams.com/video/N1PeYNqpdTU/vide...
The BEST French Clafoutis Recipe with Strawberri!
zhlédnutí 3,3KPřed 4 lety
If your strawberries are a little wilted, then turn them into a delicious clafoutis! This versatile French dessert is normally made with cherries but this strawberry variation is the BEST! Gluten free recipe made with ground almonds (almond flour). Full Recipe: buff.ly/2sBhV4D Enjoy with even more summer fruits, such as: - Apricot & Lavender - Blueberry & Lemon zest - Mirabelle Plum & Almond - ...
How to Make Cheese Scones Light and Fluffy
zhlédnutí 57KPřed 4 lety
Easy cheese scones recipe using plain flour with top tips in making them rise higher. RECIPE at buff.ly/2QSQaBd with MORE scone baking tips! Leftover Whites? Egg White Recipes: - Coconut macaroons: www.madaboutmacarons.com/french-coconut-macaroons-rochers-a-la-noix-de-coco/ - French tuiles: recipe video czcams.com/video/q_JEH0Jr13A/video.html - Financiers: recipe www.madaboutmacarons.com/financ...
Tuiles - transform your desserts with this quick, easy recipe!
zhlédnutí 9KPřed 4 lety
French tuiles (pronounced 'tweal') made with 2 egg whites, flour, butter, almonds or sesame seeds are such an easy, versatile recipe. No mixer, no baking tins needed; made in 30 mins. FULL RECIPE (with oz and cups): buff.ly/2WDh2Hp. Recipe ideal for the beginner baker or baking with children. Recipe adapted from Jill's cookbook 'Teatime in Paris'. *How long can egg whites keep? Sealed in the fr...
Easy Palet Breton Recipe - Make the Easiest, Most Popular French Cookies
zhlédnutí 4,8KPřed 4 lety
Palets Bretons are the most popular French butter cookies from Brittany (like Sablé Breton) yet easy to make from scratch (like Roudor biscuits in France). FULL RECIPE: buff.ly/2RsYU1t. Also a great base for strawberry tarts, seen in many Parisian bakeries. This was my very first video so thanks for your patience on the sound. Luckily the recipe is easier to make than listen to! :-) Music Excer...
Jill's Macaron Madness: Unlocking the Joy of French Baking
zhlédnutí 12KPřed 11 lety
Jill's Macaron Madness: Unlocking the Joy of French Baking
You have always been my go to mentor. Years ago my life change with your (now my) Pain Perdu recipe. Also many thanks for all the product testing, I now have only the best in my arsenal thanks to you!
nice recipe ! I would deglaze the pan with some of that white wine, had with pomme anna !
Great idea! Love that, Robert. So glad you enjoyed it. I have more fish recipes on the website, so help yourself.
I have done your recipe twice and it’s incredible but I keep failing to whip my egg whites to the consistency that you have in your video. It’s just foamy and not stiff and I don’t know what I’m doing wrong. Am I not whipping them enough or am I over whipping? Thank you for your help in advance
It sounds like you're not whipping the whites enough. Are you using an electric mixer? Also ensure the quality of your eggs - organic/free-range and try keeping them aside in the fridge for 2-3 days as this helps them whip up really well. Hope this helps! You'll find your chocolate mousse will be even better. Jill x
Please can you use metric measurements for most of the world that's isn't stuck in imperial cups, etc, nonsense. Thanks.
I use metric measurements in all my recipes and it's also here - how did you miss it? I only add the imperial, as so many people complain I don't use it enough! Cannie win, apparently.
Aw, love your touch of humour and craziness. Great flute playing too. Made me smile. The recipe looks delicious.
Thanks so much! Your kind words have made me smile! 😊 This was a particularly mad one, indeed.
Still making this recipe. Thank you!
Wonderful to hear, Ricardo. Thanks for popping by - I do hope you enjoy more recipes from the website!
Imagine the first dude (or dudette) to think of doing this. What a genius
Agreed! So simple but genius - a bit like the person who thought up the song for Happy Birthday. Imagine the royalties!?
True, but the same goes with almost every dish! I often think of this, how they used spices ir herbs for the first time. Food overall is a huge human inheritance
we made it today yummy so delicious 😋 thank you for perfect recipe merci beaucoup 😍
So glad you liked it Amal. Thanks for your feedback - please do leave a review directly on the website. This means so much! Merci x
Thank you so much!!! ♥️♥️♥️ Just made some, left them to set this recipe is great!
Wonderful! So glad you like them.
Very delighted to come across your recipe! We will be trying this weekend.
Super! Hope you enjoyed it. Thanks for saying hello!
Mahalo's Jill got a very educational and fun watch! I love it! Going to try it tonight! ❤
Super! Thank you - hope you liked it and had fun too!
Next video: Macaroon vs Macron
Love it - too funny. I need to make another video again soon - been too long!
Of all the chocolate mousse I've tried, this is the best dark chocolate mousse I've every eaten. It contains no cream, which if added means your mousse is no longer dark but milk chocolate. Because it contains no cream, it has a firmer texture. It's not at all like a smooth, whipped ganache, often disguised as a mousse. It has an intense chocolate taste. It's not a sweet mousse. It's easy to make, but requires your full attention to melt properly the chocolate, to whip the egg whites (a French Meringue), and to fold the meringue into the chocolate. I had almost no experience with those 3 techniques but manage to make it successfully. A mousse for those who love dark chocolate and for those who love mousse.
So thrilled you like this mousse and thank you for such a lovely review. I have added it to the recipe's reviews on the website. Merci beaucoup !
What if it becomes watery
Don't worry - it won't be watery if you keep it well away from the water during its hot bath. Just ensure the pan with simmering water is smaller than your bowl melting the chocolate.
❤
Merci beaucoup!
I'm New subscribe 🙏🇵🇰
Salam alaikum dear friend 🙏❤️ wonderful recipe 😋😋👌 my dear friend 🙏❤️🌺💐🙏🤲 from Pakistan 🇵🇰
So happy you like it - please do leave a review on the website. Would mean so much! Thank you for your kind words.
Looks very easy
It is, Helen. I do hope you try it and let me know how you get on x
This is my 4th time now making this recipe and it comes out beautiful every-time!! The clear instructions make it hard to mess up. Thank you so much for your hard work Jill❤️
You are so welcome! Thanks so much for your lovely words - please do leave a review on the website if you have a moment. Means the world x
Dios mío looks delicioso 🥰 I had chocolate mousse in Lille France once and have been in love with it ever since, but have never found something as good here in the US tho! I’m definitely going to try this recipe. I’m also hoping to find a recipe for a yogurt I had served as dessert in France, it was plain white yogurt, similar to Greek but much more delicious!
It's so good - I do hope you make this. Please let me know on the website how you like it. I'm hoping it's as good as the chocolate mousse you had in Lille! For the dessert you had, it sounds more like you tasted a fromage blanc, which we find easily here in France. I don't have a recipe for it on the website but hope you can find it near you.
They always leave something out. This time is was not mentioning what temperature the oven should be
says on her website: Preheat the oven to 170°C/340°F/150°C fan/Gas 3.
Hello, bonjour - it's not missed out. I say so at 3:13. You must have just fast-forwarded the video. Hopefully nothing missed out at all but all recipe details and more troubleshooting tips are on the website at MadAboutMacarons.com. Thanks for your support!
How kind of you to reply. Thank you as I have been out travelling. I already have it on the video (3:13) but it's probably not at the best point if anyone fast forwards. Thanks for all your support on the website and on my videos! Hugs from Paris x
Rational oven 150°c fan 2 👌🏻
My family loved it thank you❤
My pleasure 😊 Please do leave a rated review on the website at MadAboutMacarons.com if you have a moment. Your support is greatly appreciated! Merci xx
@@JillColonna will do!
Thanks so much@@sandvicbiskuvi
Greetings🙂 What would be the weight of the egg yolks while making these bretons?
Hello and greetings from back in Paris! I already answered this on my website but here's my response for the record, in case anyone else wants to see this: The weight for one regular medium egg yolk is 18 grams so 36g for 2 egg yolks. I haven't given the precise amount in grams here because it's ok if your eggs are a little bigger by a few grams out. Hope this helps. Jill x
I learnt a French word this morning 😂
a pinch off what?
Pinch of salt?
This is FLAN A SPANISH DESSERT that some spanish pricesses took with them to FRANCE when they became queens of France, and many other dishes and desserts ( some arabe origen)
Thanks so much for the history, Celia. The bottom line is it's so good - hope you like the recipe x
Glad that these original cuisines were shared around the world through different ways and means. Makes the world a richer and tastier place!
Fantastic recipe….so easy, so tasty! Thank you 🙏 I made it last night, rave reviews and have shared it twice already. I subscribe to your blog, Jill, and am ordering your Teatime in Paris. Love your sense of humour and fab tips, recipes, etc. a wonderful find 🤗
This has made my day - thank so much for your lovely words, Susan x
Which part of the oven? Top middle or bottom?
I put them in the middle of my fan oven.
How much cheese. And how high is the oven.
Hi Anne for cheese it's 100g (about a cup) - mentioned in the intro first 22 seconds and don't forget the full recipe is on my website with all the details at www.madaboutmacarons.com/fluffy-cheese-scones/ (links in this video description) It includes oven temp - 220°C/425°F/200°C fan/Gas 7🙂
J'adooooore les French toasts!! Bravo Jill for this very educational and tasty video - also for showing us the hard work of a local artisan boulanger! 🥰
So thrilled you liked this, Thomas - yes, Laurent works so hard and so it was such a treat to be on the premises in between baguettes and cakes!
Thank you Jill and Laurent. I made this recipe this weekend and it was delish! The toast browned up nicely and was just like you said - crispy outside and tender inside (without being gooey). There is a perfect balance of egg and sugar to make really good French Toast.
Thanks so much for this feedback, Geni. So happy you liked this - must forward to Laurent. I'll add this to the reviews on the recipe if you don't mind.
I now want to make these beauties! They look soooo good!
We love that they're not too heavy. I love it when bistros in France have them still on the menu! Thanks Christina x
I watched this the other day on my phone, but couldn't comment because I wasn't signed in, but I am now! Brilliant video, Jill! Thank you to Laurent for sharing his recipe. I can almost taste it! Now I'm craving French toast!
Thanks for coming back to leave a lovely comment, Christina. Yes, it was so generous of Laurent to share his recipe - I think you can tell I was rather excited to be filming on the premises!
I love pain perdu 😍 thanks for this episode Jill, so fun to watch and learning how to make the best pain perdui 😋
Thanks Solli. Laurent was so generous in sharing his recipe - yes, it was great fun! Bisous x
I am salivating here !
For something so simple, it's so good! No wonder it has been a delicious relationship in a pan since the Romans...Thanks Carol x
Thank you for sharing!🤩Mjamm!🤤 In Germany we call them "poor knights".🤗
Love that Danni - thanks for sharing from Germany. I have this on the recipe post, as it's fascinating seeing the different names for it. Sending delicious wishes from Paris!
Thanks a bunch!😃 You always tempt me with your delicious idead! Sometimes I give in.😆🤤
Love that! Thanks, Danni x
Macaron histoire in the making 🎉
Hehe thanks Carol. Long time ago after the first book came out - and it was so cold in that last shot, I caught bronchitis!
Just cooked this for me and 'er indoors. Didn't do the rice but added new spuds, plus a few mussels and king prawns in with the cooking process. Monkfish is the nuts and thankfully I've a mate who works at Billingsgate, who supplies it on demand. Or as Kenny Ames once said about it in Auf Pet...'it's an ugly bleeder that tastes nice.'
So happy to hear this and love how you personalised it too. What a giggle on that name! Thanks so much for sharing. Please do leave a review on the website if you have a moment - means the world! Best wishes from Paris!
Was looking for a mousse without cream this turned out a big hit 🙏🏾
So happy you found this then! Did you know that today is chocolate mousse day? You'll have to make more 😀
Superbe recette Bravo
Merci beaucoup !
This is SO delicious! My sceptical carnivores had to eat their words along with their tarte tatin! 🥰
Love how you said that, Elaine - thanks so much!
So fun Jill! Great video! I love rocher de coco, in Sweden we call them "kokostoppar" and during Christmas we also add some saffron to them :-)
Absolutely love your Swedish version, Solli, with saffron at Christmas. How lovely! Thanks for watching x
@@JillColonnaqqq
I love Cheeses Scones
Best recipe ever 😍
thanks so much, Sofia - please do leave a review on the website if you have a moment - means the world!
I just tried this today and it was perfect, Jill! I wouldn’t say I’m an amazing cook/baker, but this recipe was so easy and simple! I don’t have an actual oven, so I used a convection toaster oven and split the custard between four 9oz ramekins. I had to cook them for 1 hour and 10 minutes, but the tops got a little over cooked. Is there a way to fix that? I will definitely make these again! I’m planning on making your tuile cookies tomorrow using the egg whites I have from this recipe! Thank you so much for your amazing recipes!
Hello Bonjour Ly, thank you so much for your lovely words and so happy you like this recipe. If you don't want them too overcooked in future (depending on your oven), then I suggest placing some baking paper over the tops half way through cooking. So glad you're making the tuile cookies too - it's a delicious circle making goodies with yolks then having an excuse to make more with the whites!
@@JillColonna I will try that next time! Thank you Jill!
A recipe i return to time and time again. Your accent and voice are beautiful, as is the whole vibe of your video 👍
That's so kind of you - and thrilled to hear you like the recipe. Please do leave a starred review on the website, even if it's just saying a wee few words if you have a moment. Many thanks. If you like these I also have cheese waffles, another family favourite x
@@JillColonna Done... and I'll have to check out the waffles now!
@@Lallee-ub5se Thank you so much - yes, the waffles are good too - and happen to be gluten free x
Thanks for the recipe Jill. Hope to see more videos on your channel
So glad you like the recipe - I've just released my latest video last week and so I've got the bug again so more to come! Thanks for your kind words.
Jill, your video is very entertaining and teaching at the same time! Thank you so much making it!😍 Your Macaroons look so scrumptious!🤤 In Germany we bake Makronen, which are like the French Macaroons, just not as dark but quite light in colour. Hubby loves them and I always bake them at Christmastime when I have to use lots of egg yolks and the whites are left over. Greetings from Danni!😚
Love hearing about your Makronen treats in Germany, Danni. Isn't a delicious vicious circle making egg yolk recipes and using egg white recipes as a result? Great excuse to make treats like this. Happy macarooning over Christmas and thanks for your kind words.
☺It is! Thanks a lot, same to you, dear!😗
It's so nice to hear your voice again!! Excellent video!!
Thanks so much, Liz. Come back to Paris!
You’re so good at this! Are you sure you didn’t go to RADA/Royal Academy of Dramatic Arts?
You're too funny, Carol. Thanks - No just studied music. Wait - I forgot to play flute! 😀