Crust:
1-½ cups crushed almond or coconut macaroons
2 tablespoons unsalted margarine, melted
½ cup finely chopped nuts, such as pecans or walnuts
½ cup sugar

Filling:
2 large egg whites, at room temperature
1 cup sugar
2 cups sliced strawberries
1 tablespoon lemon juice
1 teaspoon vanilla

Sauce:
1 (10-ounce) package frozen sliced strawberries
2 tablespoon orange marmalade
1 tablespoons currant jelly
1 cup sliced strawberries

Process the macaroons and the margarine until coarsely ground in a food processor with a metal blade. Add the nuts and ½ cup of the sugar and process until the mixture begin to hold together. Press into bottom of a 10-by-3-inch spring form pan. Bake in a preheated 350 degrees oven for 7 to 10 minutes or until golden. Cool.

To make the filling, put the egg whites, sugar, fresh strawberries, lemon juice, and vanilla into the large bowl of an electric mixer. Beat on low speed to blend.
Increase to high speed and continue until stiff peaks form when the beaters are withdrawn. Pour into the cooled crust. Cover and freeze until very firm, a minimum 6 hours (it may be frozen for 3 weeks). Serve the torte directly from the freezer as it will not become totally solid.

To make the strawberry sauce, slightly defrost the strawberries. Puree the strawberries and the marmalade in a food processor. Mix in the currant jelly. Remove to a bowl and stir in the sliced strawberries. Serve cold. (The sauce may be refrigerated overnight). Cut the torte in wedges.

Yield : 12 servings