Jane Austen Month, Day 22: A Tea Party Treat

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I have many favorite tea treats. One was this amazing little chocolate cup that looked like a tulip and held mousse and fruit. We had it at the Empress tea room in Victoria, BC. Today, I ran across it's twin. The pic is kind of fuzzy (Phone, shooting through glass, sorry!) but you get the general idea.

ugly picture, gorgeous treat.

Another little sweetie we saw today was this little cake, topped with a strawberry mousse, capped off with a layer of preserves, and wrapped with white chocolate. My little lady got to it before I could snap a picture, but I cannot blame her for that.

Now I would like to share with you one of my favorite, "Big hit" tea recipes. Everyone likes these. They are light and sweet, and very feminine.They have a crunchy, sugary crust, with a slightly chewy center, and then there's the creamy top and tangy fruit to round it all out. Trust me. This one's a winner. Also, if you are craving a french Macaron, these are a WAY easier substitute that can take their place proudly any day.

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BeBookBound's Meringue Nests

Meringue

• 4 egg whites
• 1 pinch salt
• 1/4 teaspoon cream of tartar
• 1 1/3 cups sugar
• 1/2 tsp lemon zest

1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper. 
2. In a large CLEAN (grease will kill this.) bowl, whip the egg whites with salt and cream of tartar to a soft peak. Sprinkle in the sugar while whipping til it reaches stiff peaks. Fold in the lemon zest. Drop a spoonful on your sheet, and hollow out the center a bit- like you would with mashed potatoes.
3. Bake for 35 minutes, or until they peel off of the sheet without sticking. Cool on wire racks.

Egg Whites/Cream of Tartar/Salt

Soft Peaks- time to add sugar.

I added a little blackberry juice to mine (after the sugar) for some color.

I told you- just like mashed potatoes.

Filling:

• (This is really not a science. Just make a yummy creamy filling. Hard to mess up.)
• Whip 1-2 cups of heavy cream a few drops of vanilla and a couple of tablespoons of sugar to stiff peaks.
• Beat in in 1/2 tsp. Lemon zest and 4 oz. room temp. cream cheese.

Assembly:

Fill each cooled meringue nest with the cream cheese mixture and top with fruit of choice. I have also drizzled chocolate on top, or garnished with mint depending on the occasion. Serve, and enjoy.

I love what the blackberry juice did- look at that lilac center.

Happy Eating!

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