Ingredients
3 large egg whites
2 tsp. finely grated lemon zest
2 tsp. fresh lemon juice
1 c. confectioners’ sugar
1 1/2 c. sliced blanched almonds
Vegetable-oil cooking spray
1 1/2 pt. strawberries
1 tbsp. granulated sugar
1 tbsp. kirsch
3 tbsp. strawberry jam
Preparation
Step 1Preheat oven to 325 degrees F. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Beat in lemon zest. Gradually add confectioners’ sugar, beating until whites are glossy and hold a ribbon on surface, 6 to 7 minutes. Fold in almonds.Step 2Coat the inside of an 8 3/4-inch flan ring with cooking spray, and place on a baking sheet lined with parchment paper. Spoon batter into mold, and smooth top. Let stand 10 minutes. Place cake in oven; prop door open about 1/2 inch using a wooden spoon. Bake 10 minutes. Reduce oven to 300 degrees F, and close door completely. Bake until pale golden and set, about 25 minutes. Unmold, and let cool completely on a wire rack.Step 3Halve 8 to 10 strawberries lengthwise; set aside. Hull remaining strawberries, and cut each lengthwise into 4 slices. Toss slices with granulated sugar, kirsch, and lemon juice in a medium bowl; let stand at least 30 minutes (up to 2 hours), stirring occasionally.Step 4Heat jam in a small saucepan until thin. Brush over top of galette. 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 cake. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
