Tea Time Treats a la Francais – Classic Macarons and Quatre-quarts Recipes

 

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

 

 

Classic French Macarons Recipe:

The French macarons cookie is beloved in Parisian tea salons and cities all over France.  With a variety of color palettes and flavors, macarons are a fashionable cookie for gifting and also popular for baking during holidays and special occasions.  It is a delight to bite down into a light and crunchy cookie with either ganache, butter cream or jam filling found in the center.

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

Check out Ellen’s Classic French Macarons Recipe.

 

 

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.

 

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)

Preheat oven to 350 degrees F.

 

Instructions:

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.

 

 


 

TEA TRAVELS™ – Wishing You Happy TEA TRAVELS!™  Tea is the luxury everyone can afford!™ and Good $ense for $uccess are the trademarked property of Ellen Easton/ RED WAGON PRESS

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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