FROZEN STRAWBERRY MERINGUE TORTE

By darylsueb

Ingredients

• 5 oz. almond macaroons (about 1 1/2 cups)
• 2 teaspoons melted butter or margarine
• 1/2 cup chopped pecans or walnuts
• FILLING
• 2 egg whites (room temperature)
• 1 cup sugar
• 2 cups sliced fresh strawberries
• 1 tablespoon lemon juice
• SAUCE
• 1 10-oz. pkg. frozen sliced strawberries
• 3 tablespoons frozen undiluted orange juice
• 1 tablespoon currant jelly
• 1 cup sliced fresh strawberries

Preparation

Step 1

To make crust, process macaroons, butter or margarine and nuts until mixture holds together. Press into a 10-inch spring-form pan and bake for 7-10 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 10-15 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 3 weeks and served directly from the freezer).

When ready to serve, puree sauce ingredients together and pour over each frozen slice of the torte.