1. Wash, dry , and hull strawberries. 2. In a small bowl mix together sugar, vanilla, and ground almonds. 3. In a separate bowl, beat egg whites until frothy. 4. Dip strawberries in egg white, then roll in almond mixture to coat. 5. Place strawberries on a plate, cover and freeze for 15-20 minutes (Do not freeze longer than 20 minutes). 6. Remove from freezer, and let thaw about 20 minutes while you prepare the sauce. 7. Whisk egg yolks, grated lemon peel, and sugar together in top of a double boiler over simmering water. 8. Add amaretto gradually to egg yolk mixture. 9. Whisk until sauce is foamy. Remove from heat. 10. Spoon sauce into 6 individual bowls. 11. Divide thawed strawberries among bowls. 12. Garnish with a few strawberry leaves and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
