Apple Crisp With Tortoni

You can use the leftover ground macaroons in this recipe for the tortoni.

Ingredients

For the macaroons

• 2 egg whites
• 7 ounces almond paste
• ¾ cup sugar
• Pinch salt
• ¼ cup confectioners’ sugar

For the apples

• 3 medium, tart apples
• ½ cup sugar
• ⅛ teaspoon salt
• ⅛ teaspoon cinnamon
• Pinch freshly grated nutmeg
• Zest of 1/2 lemon
• 1 teaspoon lemon juice

For the crisp

• ¼ cup flour
• ¾ cup ground macaroons
• ½ cup brown sugar
• Pinch salt
• 4 tablespoons butter, cut into small pieces and chilled
• 4 scoops tortoni (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    948 calories; 32 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 164 grams carbohydrates; 7 grams dietary fiber; 142 grams sugars; 7 grams protein; 30 milligrams cholesterol; 320 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

For the macaroons

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

For the apples

1. Prepare the apples: Peel, core and cut the apples into 1/4-inch dice. In a large mixing bowl, toss the apples with the sugar, salt, cinnamon and nutmeg. Add the lemon zest and juice. Gently mix.
2. Make the crisp: In the bowl of the food processor, combine the flour, 3/4 cup ground macaroons, the brown sugar and salt. Pulse to combine. Add the cubed butter and pulse 4 to 5 times until the butter is pea size.
3. In 4 1-cup ramekins, fill the bottom layer with the apple mixture, then a layer of crisp, then another apple layer and another crisp layer. Fill the ramekins overly full; the filling will compress as it bakes.
4. Bake until the apple filling is bubbling and the crisp has dried out a bit, 20 to 25 minutes. Let the crisps cool slightly before serving. Top each with a small portion of frozen tortoni and a reserved macaroon.

1 hour 30 minutes