|A modern-day English Afternoon Tea|
As an author of Regency Historical Romances, I often delve into fun customs of those who lived in England in the early 1800's during the time of Jane Austen. I always learn something fun. This newest quest sent me off in search of the customs of afternoon tea.
Tea is a time-honored tradition, and to this American, nothing says British Custom like afternoon tea. While most of us may think of High Tea as an upper class tradition dating back hundreds of years, I discovered something else entirely.
At any rate, high tea is a more filling meal than afternoon tea. High tea usually comes with white and brown bread, meats such as roast pork, fish like salmon, scones, an assortment of sweets such as cake pie, trifle, lemon-cheese tarts, sponge cake, walnut cake, chocolate roll, pound cake, currant teacake, curd tart, macaroons, a variety of cheeses, jellies, as well as butter or clotted cream.
Macaroons Makes about 12
1 large egg white
2 oz ( 55 g) ground almonds
2 oz (55) g caster sugar
a few drops rose water
1-2 drops almond essence
about 12 slivered almonds =-optional.
Heat the oven to 160C/325F/gas3
Line as baking sheet with baking parchment paper. Whisk egg white until stiff. Using a large metal spoon, fold in the ground almonds, sugar, rosewater, and almond essence. Mix until blended into a smooth thick paste.
Using a teaspoon, put blobs of the mixture on the lined baking sheet, leaving space between them to allow for expansion during cooking. Flatten with the back of a spoon. If you like you can top each with a sliver of almond. Bake for about 20 minutes until light golden brown. Transfer to wire rack and leave to cool.
Have you ever had afternoon tea?