Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 4 tbsp. sugar

  3. 1/2 cup dried apricots

  4. 1 cup water

  5. 1 tbsp. fresh lemon juice

  6. 2 large egg whites, room temperature

  7. pinch salt

  8. 2 drops almond extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Lightly butter insides of 4 ceramic remekins, about 8 ounces each. Dust insides with 1/2 tbsp. sugar. Combine apricots and water in a small saucepan and simmer 15 minutes. Transfer to a food processor and add 2 tbsp. sugar and lemon juice. Puree and transfer to a bowl. Beat egg whites with salt until frothy. Gradually beat in 1 1/2 tbsps. sugar and the extract. Beat until stiff peaks form. Fold into puree. Spoon into prepared ramekins and smooth tops. Bake until puffed and brown, about 20 minutes. Serve immediately.


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