Tea Time Treats a la Francais – Almond Macaroons and Quatre-quarts Recipes

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Tea Time Treats a la Francais – French Tea Treat Recipes

By Ellen Easton 2006 – All Rights Reserved


Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

Learn about the History of English High TeaEnglish High Tea Menu, and more delicious Afternoon Tea and High Tea Recipes.



French Tea Treats
Galaxy Desserts – Photo By Ellen Easton 2007 – All Rights Reserved



Almond Macaroons Recipe:

This traditional French cookie may be sandwiched with flavored fillings of pastry cremes, fruit, ganache, or half dipped in chocolate.  They are a tasty treat to have on hand when guests drop by for a quick cup of tea

Tea Time Treats A La Francais

Yield: 15 Macaroons


4 ounces granulated sugar
4 ounces almond paste (not Marzipan)
2 large egg whites (no yolks), room temperature



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. I f 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.




Quatre-quarts Recipe:

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
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)

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.




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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

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