ingredients for 6 portions:
175gr of macaroons
750gr of apricots
75g of butter
75gr of sugar
75g of almond flour (not too thin almond powder)
2 egg yolks
2 egg whites until stiff
round baking pan of 24cm
cover the pan with wet parchment paper
place the whole macaroons in the pan and fill the holes between each other with the crumbled macaroons
open the apricots in 2 and put them as in the picture
melt the butter without boiling it, add the sugar and stir, then the almonds and the 2 red ones and turn again with a spatula
and finally the whites to stiff. Then pour the cream over the apricots,
and bake for 35/40 minutes at 170 °. After the first 15 minutes, turn the pan every 8 – 10 minutes until cooked.
Once cold, keep it in the fridge for at least 3 hours before eating it, so that the base of macaroons can harden.