Check out more of Ellen Easton's articles called Tea Travels™.

Macaroons
This traditional French cookie may be sandwiched with flavored fillings of pastry cremes, fruit, ganache, or half dipped in chocolate.

INGREDIENTS:
4 ounces granulated sugar
4 ounces almond paste
2 large egg whites (no yolks)

PREPARATION:
Prepare cookie sheet with parchment paper. Preheat oven 325 degrees F.

In a bowl, mix together the sugar and almond paste. Slowly add egg whites and combine well.

Place 3/4" round dollops at least 1/2-inch apart on the parchment paper. Bake in 325 degree F. oven for approximately 15 minutes or until golden brown. Remove from oven and allow to cool.

Yields: 15 macaroons
 

Quatre-quarts
A traditional French recipe. The French called the pound cake "quatre-quarts" which translates to four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 butter, and 1/4 eggs. 

INGREDIENTS:
4 large eggs
1 1/2 cups granulated sugar
1 1/4 cups sweet butter, softened
2 1/3 cups cake flour, sifted
1 tablespoon lemon juice
1/4 cup finely chopped almonds (optional)
Sliced pineapple (optional)
Large round cake pan, bundt pan, or loaf pan (buttered and floured)

PREPARATION:
Preheat oven to 350 degrees F.

Separate the egg whites from the yolks into two bowls. 

Lightly beat the yolks. Add sugar and butter, beating continuously until the mixture is smooth. Add lemon juice and flour, continue mixing until well blended.

Stiff egg whites until firm. Gently, fold stiffed egg whites into batter. Pour batter half way into a buttered and floured cake pan.

Note: if chopped almonds are desired, sprinkle over the top of the cake before baking. Sliced pineapple may also be added to the bottom of the pan coated with butter and brown sugar, then add the batter and bake.

Bake one hour or until toothpick swipes clean.
 

ELLEN EASTON, author of AFTERNOON TEA...TIPS,TERMS and TRADITIONS and Good $ense For $uccess™, is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the hotel, food service, retail and special event industries.

AFTERNOON TEA...TIPS,TERMS and TRADITIONS By Ellen Easton
5 x7, paperback , 72 pages of how to’s, history, etiquette and FAQ about afternoon tea, serving styles and more.
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