Almond Macaroons with Fresh Strawberries

Chewy and crisp macaroons go really well with the strawberries.  A combination I wouldn't have thought of.  This is from the Food & Drink 2005 magazine.

1 lime
2/3 cup granulated sugar
2 tbsp all purpose flour
1/4 tsp salt
1 egg white
1/4 tsp pure vanilla
2 cups sliced almonds
1 tbsp icing sugar
1 quart (1L) fresh strawberries

1. Preheat oven to 300F.
2. Line a baking sheet with parchment paper.  Zest lime and squeeze 1 tbsp juice.  Stir sugar with flour and salt.  Add egg white, zest, juice and vanilla; stir until well mixed.  Stir in almonds.
3. Drop heaping teaspoonfuls of almond mixture onto baking sheet about 1 inch apart.  Shape each into a 2 inch round.  Bake in oven centre for 18 to 20 minutes or until richly golden around edges.  Cool completely on baking sheet placed on cooling rack before removing from parchment.  Cookies can be stored for days in an airtight container with layers separated by waxed paper.  Lightly sieve icing sugar over cookies when serving.
4. When ready for dessert, leave strawberry hulls intact and wash berries.  Drain and heap into a large serving bowl.  Pass a plate of macaroons to accompany.