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Hi Juan, I am currently back on it - and working on a video just now. It just takes so long to do it on my own - so thanks for the motivation! Coming very soon x

Absolument ! Laurent est vraiment sympa - un énorme merci pour partager.

That's so wonderful to hear! Thanks for your lovely words and so happy that Laurent's recipe from Saint-Germain-en-Laye is being loved so much. I'm preparing another video again at last - so hope you'll watch this space or via the website!

Great idea! Love that, Robert. So glad you enjoyed it. I have more fish recipes on the website, so help yourself.

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

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.

Thanks so much! Your kind words have made me smile! 😊 This was a particularly mad one, indeed.

Wonderful to hear, Ricardo. Thanks for popping by - I do hope you enjoy more recipes from the website!

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

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

Wonderful! So glad you like them.

Super! Hope you enjoyed it. Thanks for saying hello!

Super! Thank you - hope you liked it and had fun too!

Love it - too funny. I need to make another video again soon - been too long!

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 !

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!

So happy you like it - please do leave a review on the website. Would mean so much! Thank you for your kind words.

It is, Helen. I do hope you try it and let me know how you get on x

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

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.

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 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

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

Pinch of salt?

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!

This has made my day - thank so much for your lovely words, Susan x

I put them in the middle of my fan 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🙂

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!

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.

We love that they're not too heavy. I love it when bistros in France have them still on the menu! Thanks Christina x

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!

Thanks Solli. Laurent was so generous in sharing his recipe - yes, it was great fun! Bisous x

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

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

Hehe thanks Carol. Long time ago after the first book came out - and it was so cold in that last shot, I caught bronchitis!

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!

So happy you found this then! Did you know that today is chocolate mousse day? You'll have to make more 😀

Merci beaucoup !

Love how you said that, Elaine - thanks so much!

Absolutely love your Swedish version, Solli, with saffron at Christmas. How lovely! Thanks for watching x

​@@JillColonnaqqq

thanks so much, Sofia - please do leave a review on the website if you have a moment - means the world!

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!

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

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.

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!😗