Almond Macaroon Galette with Strawberries

Name: Almond Macaroon Galette with Strawberries
Yield: makes one 9-inch galette
Ingredients: 3 large egg whites; 2 teaspoons finely grated lemon zest plus 2 teaspoons fresh lemon juice; 1 cup confectioners’ sugar; 1 1/2 cups sliced blanched almonds, toasted (see page 343) and finely ground; Vegetable-oil cooking spray; 1 1/2 pints (about 6 cups) fresh strawberries, hulls on; 1 tablespoon granulated sugar; 1 tablespoon kirsch; 3 tablespoons best-quality strawberry jam

January 24, 2012

This stunning dessert may be a showstopper, but its crust is remarkably simple; it’s an easy-to-make oversize almond macaroon. The strawberries are macerated in sugar and liqueur before arranging on the tart; if allowed to rest for a couple of hours, the airy base will begin to soak up some of the deliciously boozy syrup. Since it’s flourless, the galette is an excellent choice for Passover.

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