Try this frozen strawberry meringue torte recipe for Passover this year!
Macaroon Nut Crust:
5 ounces almond macaroons (about 1 1/2 cups)
2 tablespoons unsalted margarine or butter, melted
1/2 cup chopped pecans or walnuts
2 egg whites, at room temperature
1 cup sugar
2 cups sliced strawberries
1 tablespoon lemon juice
1 teaspoon vanilla extract
10 ounces package frozen sliced strawberries
3 tablespoons frozen undiluted orange juice concentrate or 2 tablespoons orange marmalade
1 tablespoon currant jelly
1 cup fresh strawberries, sliced
- Combine macaroons and butter in food processor and coarsely grind them. Add nuts and process until mixture begins to hold together. Press into the bottom of a 10x3 springform pan. Bake at 350 degrees for 7 to 10 minutes or until golden. Cool.
- In a large bowl of an electric mixer, place egg whites, sugar, 2 cups sliced strawberries, lemon juice, and vanilla. Beat on low speed to blend. Increase to high speed and beat until firm peaks form, about 10 to15 minutes. Pour into cooled crust. Cover and freeze until very firm, a minimum of 6 hours. (May be kept frozen for 3 weeks.)
- For sauce, slightly defrost strawberries and orange juice concentrate. Puree strawberries and concentrate in food processor. Mix in jelly. Stir in sliced strawberries. Serve cold. (May be refrigerated overnight.)
- Serve torte directly from freezer. Cut torte in wedges and serve with strawberry sauce.