5 oz. macaroons (1 1/2 c.)
2 tbsp. unsalted butter, melted
1/2 c. chopped walnuts

FILLING:

2 egg whites, room temperature
1 c. sugar
2 c. sliced strawberries
1 tbsp. lemon juice
1 tsp. vanilla

STRAWBERRY SAUCE:

10 oz. frozen or fresh sliced strawberries
2 tbsp. frozen undiluted orange juice
1 c. fresh strawberries, sliced

Make Macaroon Crust: Put macaroons, butter and nuts in food processor with metal blade. Process until mixture begins to hold together. Press into bottom of 10 x 3 inch springform pan. Bake at 350 degrees for 7-10 minutes.

In large bowl of electric mixer, place egg whites, sugar, 2 cups sliced berries, lemon juice and vanilla. Beat at low speed to blend. Increase to high speed and beat until firm peaks form 10-15 minutes. Pour into cooled crust. Cover and freeze until very firm, at least 6 hours (may be frozen up to 3 weeks). Serve torte directly from freezer.

Make sauce by slightly defrosting berries and orange juice. Puree in food processor. Remove to bowl and add berries. Serve cold. Cut into wedges. Serves 12.