Almond Macaroon Galette with Strawberries
- 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
- Preheat oven to 325F.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form.
- Whisk in lemon zest.
- Gradually add confectioners sugar, whisking until whites are glossy and hold a ribbon on surface, 6 to 7 minutes.
- Fold in almonds.
- Coat the inside of a 9-inch flan ring with cooking spray, and place on a parchment-lined rimmed baking sheet.
- Spoon batter into mold, and smooth top.
- Let stand 10 minutes.
- Place in oven, and prop door open about 1/2 inch, using a wooden spoon.
- Bake 10 minutes.
- Reduce heat to 300F, and close door completely.
- Bake until pale golden and set, about 25 minutes.
- Unmold, and let cool completely on a wire rack.
- Halve 8 to 10 strawberries lengthwise.
- Hull remaining strawberries, and cut each lengthwise into 4 slices.
- Toss slices with granulated sugar, kirsch, and lemon juice in a bowl; let stand at least 30 minutes or up to 2 hours, stirring occasionally.
- Heat jam in a small saucepan until loose.
- Brush top of galette with jam.
- Arrange reserved strawberry halves around edge, with hulls facing out.
- Working inward, arrange sliced strawberries in a circular pattern, with bottoms facing out, reserving smallest slices for center.
- Drizzle liquid from strawberries over top.
- Serve immediately, or let stand up to 2 hours to allow juices to soak into the crust.
egg whites, lemon zest, confectioners sugar, blanched almonds, vegetableoil cooking spray, pints, sugar, strawberry jam
Taken from www.epicurious.com/recipes/food/views/almond-macaroon-galette-with-strawberries-389744 (may not work)