Apple Crisp With Tortoni

• 2 egg whites
• 7 ounces almond paste
• 3/4 cup sugar
• Pinch salt
• 1/4 cup confectioners sugar
• 3 medium, tart apples
• 1/2 cup sugar
• 18 teaspoon salt
• 18 teaspoon cinnamon
• Pinch freshly grated nutmeg
• Zest of 1/2 lemon
• 1 teaspoon lemon juice
• 1/4 cup flour
• 3/4 cup ground macaroons
• 1/2 cup brown sugar
• Pinch salt
• 4 tablespoons butter, cut into small pieces and chilled
• 4 scoops tortoni (see recipe)

1. Make the macaroons: Preheat the oven to 350 degrees.
2. Place the egg whites in a large mixing bowl.
3. Beat lightly with a fork.
4. In the bowl of a food processor, combine the almond paste, 3/4 cup of sugar and the salt.
5. Pulse until combined.
6. Scrape into the egg whites.
7. Add the confectioners sugar and fold together.
8. Using two spoons, drop the batter onto parchment-lined baking sheets at least 2 inches apart.
9. (The drops should be about 2 teaspoonsful.)
10. Bake until uniformly golden, about 18 minutes.
11. Let cool; keep the oven on.
12. Reserve 4 of the best-looking macaroons.
13. Break the remainder into small pieces and return to the oven for 8 minutes to dry them out.
14. Let cool.
15. Pour the toasted macaroon chunks into the food processor and pulse 2 to 3 times.
16. The mixture does not need to be a powder.
17. Pour into a bowl.

egg whites, almond paste, sugar, salt, confectioners sugar, tart apples, sugar, salt, cinnamon, freshly grated nutmeg, lemon, lemon juice, flour, ground macaroons, brown sugar, salt, butter, tortoni

Taken from cooking.nytimes.com/recipes/1013996 (may not work)