In large bowl of electric mixer, beat whites and salt until soft peaks form. Gradually beat in 1-1/4 cups sugar, beating until whites are stiff and glossy.

Dab meringue on corners of parchment paper to anchor it to 2 large baking sheets. Drop six 1/3-cup mounds on each. Spread with spoon or pipe with pastry tube into 3-1/2-inch circles. Bake on racks on bottom third and upper third of oven at 250° for 75 minutes, until crisp and almost dry. Turn off oven, but leave door closed. Let meringues dry in oven 1 hour longer. Lift from parchment.

Combine strawberries with remaining 1/4 cup sugar. Melt chocolate in top of double boiler, over simmering water. Stir until smooth. Remove from heat. Whisk in coffee. Fill meringues with strawberries. Spoon mocha sauce on plates and top with meringues. Makes 12 servings.

In food processor, finely grind almonds and 1/4 cup sugar. Add margarine and nutmeg. Mix well. Press almond mixture firmly over sides and bottom of a 9-inch pie pan. Bake at 350° about 15 minutes, until golden. Cool on rack.

In medium saucepan, mix remaining sugar with potato starch. Stir in citrus juice, zest, and salt. Cook and stir over high heat, until boiling. Remove from heat; gradually whisk into eggs. Return mixture to pan; cook and stir just until it bubbles. Remove from heat. Whisk in margarine. Spread warm filling on almond crust. Refrigerate until firm. Arrange berries on top. Serve with whipped cream, if desired. Makes 8 to 10 servings.

In electric mixer, beat egg yolks, 1 cup brown sugar, and vanilla until ribbon forms when beaters are lifted. In another bowl, beat egg whites and salt until stiff but not dry. Gently fold pecans, cinnamon and 1/3 of the whites into yolk mixture. Fold yolk mixture back into whites. Pour batter into 9-inch square baking pan, lined with parchment and well greased. Smooth top.

Bake at 325° for 30 to 40 minutes, until tester comes out clean. Turn oven off. Run knife around edge to loosen. Let stand in oven 15 minutes, with door slightly open. Then cool on rack. Invert on rack and remove parchment. Re-invert onto platter.

In small saucepan, mix remaining brown sugar and potato starch. Stir in coffee. Cook and stir until thickened, about 2 minutes. Remove from heat; stir to dissipate foam. Drizzle hot glaze over top of pecan praline. Let stand until firm. Cut into 16 pieces.

In top of double boiler, melt chocolate over simmering water, stirring until smooth. Remove from heat. Cool to room temperature, about 20 minutes. In mixer, beat egg yolks with 1/2 cup sugar until golden ribbon forms when beaters are lifted. Beat in potato starch. Slowly beat in chocolate and 2 tablespoons brandy.

In another bowl, beat egg whites with lemon juice and salt until soft peaks form. Gradually beat in remaining 1/4 cup sugar to stiff peaks. Stir 1/3 of the egg whites into chocolate mixture. Gently fold in remaining whites. Spread batter evenly in 11 x 16 x 1-inch jelly roll pan, greased on bottom and sides, lined on bottom with parchment. Grease parchment.

Bake at 350° for 25 minutes, until tester inserted in center comes out clean. Loosen cake from sides of pan with small sharp knife. Turn out onto towel sprinkled with sugar. Peel off parchment. Gently roll cake in towel, starting at long side. Whip cream; fold in remaining 3 tablespoons sugar and 1 tablespoon brandy. Carefully unroll cake. Spread cake with preserves, then whipped cream. Starting at one long side, using towel as an aid, roll up cake. Refrigerate. Sprinkle top with additional sugar. Cut into 1-inch slices. Makes 10 servings.

Line jellyroll pan with foil. Fill pan with matzos, cutting them to fill any spaces. In heavy saucepan, combine margarine and brown sugar. Bring to boil for 2 to 3 minutes, stirring often. Remove from heat and pour over matzos. Bake at 350° for 15 minutes, until bubbly and caramelized. Remove from oven and sprinkle with chocolate. Let stand 5 minutes. Spread with metal spatula. Sprinkle with nuts. Chill until firm. Break into 1-inch pieces. Store in cookie tin, separating layers with waxed paper.

In food processor, finely grind almonds. In small saucepan, stir together almonds, sugar, and potato starch. Add butter and cream. Cook and stir over low heat until butter melts. Drop by teaspoonfuls, forming about five, 4 inches apart on cookie sheets lined with non-stick silicon-coated baking liner or parchment.

Bake at 375° for 6 minutes, until light brown and centers are bubbling. Remove from oven. Let stand 1 minute. With wide metal spatula, transfer carefully to cool on wire rack. If cookies are too crisp to remove easily, return to oven for one minute to soften. Store without overlapping in tightly covered cookie tin, separating layers with waxed paper. Makes about 3 dozen.

In electric mixer, beat egg whites until soft peaks form. Stir together sugar and potato starch. Stir in sugar mixture a little at a time; add hazelnuts. In medium heavy saucepan, cook and stir mixture over low heat, until it pulls away from sides of pan, about 10 minutes. Remove from heat and let cool 10 minutes. Drop by tablespoonfuls 1 inch apart onto baking sheet lined with oiled parchment paper. Bake at 350° for 20 minutes, or until golden. Makes about 3 dozen cookies.

In small heavy saucepan, bring 1 cup water and sugar to a boil over medium heat, stirring until sugar dissolves. Boil for 10 minutes. Pour into food processor and let cool. In same saucepan, combine remaining 1-1/4 cups water, apricots, and gingerroot. Cover and cook over medium-low heat, stirring occasionally, until apricots are very tender, about 15 minutes.

Add apricots with cooking liquid and lemon juice to syrup in food processor, and puree. Pour into glass bowl and refrigerate. When cold, pour into ice- cream maker to freeze according to manufacturer’s directions. Transfer to plastic container, cover, and freeze. Makes about 1 quart. If you don’t have an ice-cream maker, turn into a bowl. Freeze until ice crystals begin to form. Beat until smooth. Freeze again, until firm.

In small bowl, stir together potato starch and sugar. In large bowl, blend milk, egg yolks, lemon juice and zest, and butter. Stir dry ingredients into milk mixture until smooth. In medium bowl, beat egg whites until stiff but not dry. Gently fold into yolk mixture just until incorporated. Pour into 1-1/2-quart soufflé dish. Set dish in a pan of hot water. Bake at 350° for 40 minutes, until top is golden and set. Serve hot or at room temperature. Makes 6 servings.

In medium saucepan, combine dried fruit, water, honey, and lemon juice. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until tender. Transfer to a bowl and let cool. Add orange and pineapple before serving. Serve with angel cake or as a simple fruit dessert. Store, covered, 2 weeks in refrigerator. Makes 8 to 10 servings.