For the Crust:
5 ounces almond macaroons (about 11/2 cups)
2 teaspoons melted margarine
1/2 cup chopped pecans or walnuts
For the Filling:
2 egg whites (room temperature)
1 cup sugar
2 cups sliced fresh strawberries
1 tablespoon lemon juice
For the Sauce:
1 10-ounce package frozen sliced strawberries
3 tablespoons frozen, undiluted orange juice concentrate
1 tablespoon currant jelly
1 cup sliced fresh strawberries
To make crust, process macaroons, margarine, and nuts until mixture holds together. Press into 10-inch springform pan and bake for 7 to 10 minutes in a preheated 350 degree oven. Cool.
In a bowl, beat on low speed the egg whites, sugar, strawberries, and lemon juice until well blended. Increase speed to high and beat until stiff peaks form, about 10 to 15 minutes. Pour into cooled crust. Cover and freeze until firm, about 6 hours. Remove from freezer. The crust with the filling may be frozen up to three weeks and served directly from the freezer.
When ready to serve, puree sauce ingredients together and pour over each frozen slice of torte.
Yield: Serves 12.
Source: Fagie Benstein