Bonjour - I'm Jill Colonna
Scottish and French, I’ve spent 30+ years cooking in Paris and raising a French family - sharing lighter French food that’s full of flavour, not fuss.
Author of Mad About Macarons and Teatime in Paris, and founder of MadAboutMacarons.com since 2010.
I focus on real, seasonal French recipes that are easy, elegant and healthier - without sacrificing taste. No packet mixes - just real French food we eat at home.
Start with my favourite French recipes.
Who is Jill?
I grew up in Edinburgh and trained as a classical musician - but my obsession was always food and wine.
Now based in the Paris region (near Saint-Germain-en-Laye), I live with my French (Corsican) husband and our daughters, cooking real French food that fits modern life.
I’ve studied wine (WSET), judged baking competitions alongside MOF pastry chefs, and even play the flute in some of my recipe videos - because food, like music, is better when shared.
Kind Words from Home Cooks
Although there are so many recipes published on the internet, yours are the ones I come back to. I can tell you put a lot of work and a lot of yourself into them and I really appreciate their reliability, they’re all delicious too! - Alexandra
I’m no expert, but Jill’s recipes are so approachable and well-explained that they always make me feel like I’m just a step away from becoming one. - Danila
Le Blog's Philosophy
- Real food, made with seasonal, fresh ingredients
- Less sugar, more flavour
- Not all macarons - you'll also find savoury dishes and meals that the French really eat at home
- No AI or bots. Each recipe is tested & photographed by me - Jill.
- Stories behind French classics. From Paris, I share the tales behind classic dishes - even fruit & veg sayings.
- I cite my recipe sources or inspiration to give credit where due.
- I don't count calories. As a family, we focus on taste, balance and the joy of eating well. See our 1st 5 ways to eat like the French.
If I can do it, so can you.
WHAT'S ALL THE FUSS?
Why I'm Mad about Macarons
While working for 10 years in Paris’s chic 16th, I first tasted the best Parisian macarons. What was all the fuss about and why so expensive? It was a costly hobby tasting them, so I set about making my own.
There were initial macaron failures at home, until I developed my own step-by-step recipe. It worked and kept on working! So I shared the fun and confidence it built in my 1st recipe book, taking any beginners' fear out of making macarons. As a result, I’m thrilled to have inspired now professional macaron bakers who started with this book!
After the book's launch at the BBC Good Food Show (Scotland), this blog was created to prove that everyday French cooking at home is easy and healthy.
Now I'm still mad about macarons - just less sugar, more flavour. Stay tuned, as the recipes are coming - including in the next e-book!
MY INSPIRATION
French Pastry Chefs
I’m thankful to have met, collaborated and learned from famous French pastry chefs, chocolatiers and bakers in France.
With our local baker in Saint-Germain-en-Laye, it has been a great joy to work together on recipe videos, filming on their premises to share the real-deal French way of baking.
Likewise, it has been a huge honour and humbling experience to be invited to judge pâtisserie twice by pastry chef, chocolatier and friend, Christophe Roussel (prestigious amateur pastry challenge in La Baule) plus continue to exchange ideas regularly with French pastry chefs – some of whom have the coveted Meilleur Ouvrier de France, the highest accolade for French crafts wo/men.
Today my inspiration continues thanks to molecular food scientist, Raphaël Haumont. Together with starred chef, Thierry Marx they’ve created the French Centre for Culinary Innovation to work on the future of food. It’s an exciting time in France, finding new ways to encourage freshly made, healthy food at home to avoid processed foods.
FAQ
Baking Questions and Tips
Have baking questions? They may already be answered on the FAQ page – including oven temperature conversions.
As in France, I weigh out ingredients - any reference to volume in cups is given as an approximate guide.
For most recipes like soups and stews, it’s not a problem if it’s a few grams out. But for French cakes,pastries, tarts and macarons, use precise grams for consistent, successful results.
For more, see why the French use digital scales in cooking and baking.
For my American readers, see the glossary of UK-US-French baking terms so we all speak the same language.
Jill Colonna's Macaron and Pastry Books
See book reviews. Both books should no longer be in print so, if you see a copy, grab it while you can. I'm excited to announce my new e-book series coming out 10th July 2025! To find out more behind the custard recipes, join my custard list behind-the-scenes.
Books by Jill Colonna
THE MACARON COOKBOOK (2010)
Mad About Macarons
The 1st macaron recipe book published in the UK, inspired countless now-professional bakers.
FRENCH PASTRY (2015)
Teatime in Paris
The French's favourite teatime cakes & macarons – with a guide to top Paris pâtisseries.
NEW E-BOOK (2025)
Master Crème Caramel
Secrets to Lighter French Custard Desserts from Paris - the 1st in the new e-book series.
Work with Me/Contact
Any questions about my books or about this blog? Anything you’d like to see here or in my videos?
*I DO NOT accept guest posts*.
I’d love to hear from you if you’re a brand, publisher, or food & travel editor looking to reach an audience of French food lovers.
Let’s talk about product features, French food & travel stories, and more.
Media file available on request.