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Galaxy Desserts-Photo By Ellen Easton©2007 All Rights Reserved
Check out more of Ellen Easton's Tea Travels™ articles and recipes.
Learn about the
History of English High Tea,
English High Tea Menu, and more delicious
Afternoon Tea and High Tea Recipes.
This traditional French cookie may be sandwiched with flavored fillings of pastry cremes, fruit, ganache, or half dipped in chocolate. They're a tasty treat to have on hand when guests drop by for a quick cup of tea
4 ounces granulated sugar Preheat oven 325 degrees F. Prepare cookie sheet with parchment paper. In a large bowl, mix together the sugar and almond paste. Slowly add the egg whites and combine well until stiff. Using either a pastry bag with a half-inch round tip or a teaspoon, drop mixture onto the prepared cookie sheet. Set approximately one-inch apart. If a filling will be used, make certain there is no pointed tip on the cookie. Smooth the top of the cookie batter with the back of the teaspoon, spatula or knife before baking. Bake for 10 to 15 minutes, or until firm. Remove from oven and allow to cool down for a few minutes. Remove and place on a wire rack until completely cool.Best if served immediately. Yields: 15 macaroons.
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.
4 large eggs Preheat oven to 350 degrees F. Separate the egg whites from the yolks into two (2) bowls. Lightly beat the egg yolks. Add sugar and butter, beating continuously until the mixture is smooth. Add lemon juice and flour, continue mixing until well blended. Beat egg whites until firm peaks form. Gently, fold stiffed egg whites into the 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 1 hour or until toothpick swipes clean.
ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™ (RED WAGON PRESS), 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. REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
Each 5 x 7 paperback book fits into an A-7 envelope for easy mailing, great gift or party favor item. Each book is $20.00 post paid. Continental US Only. Final sale. (Wholesale and Fundraising accounts are welcome. Call for Special Prices) Please include your name, address and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON
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