Apple Crisp With Tortoni

Preparation

1. FOR THE MACAROONS

   1. Step 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. Step 2

      In the bowl of a food processor, combine the almond paste, ¾ cup of sugar and the salt. Pulse until combined. Scrape into the egg whites. Add the confectioners’ sugar and fold together.

   3. Step 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. Step 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. Step 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.

2. FOR THE APPLES

   1. Step 6

      Prepare the apples: Peel, core and cut the apples into ¼-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. Step 7

      Make the crisp: In the bowl of the food processor, combine the flour, ¾ 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. Step 8

      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. Step 9

      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.