Set oven to 350 degrees.
Spread the almonds on a baking sheet. Brown them, turning them several times, for 8 minutes. Set aside to cool.
Turn oven down to 275 degrees.
Line two baking sheets with parchment paper. Use an 8 inch cake pan and a pencil to mark a circle on each paper. Turn the paper over so the pencil marks face down.
In a food processor, grind the almonds with 2 tbsp of the sugar.
In a mixer, beat the whites until they hold stiff peaks. Add 1 tbsp of the sugar with the cream of tartar. Continue beating until the whites are very stiff and glossy.
Fold in the remaining sugar and the almonds.
Divide the meringue between the two baking sheets, creating two flat disks inside the pencil circles.
Bake the rounds for 75 minutes or until they are firm and dry.
Set aside to cool.
Squeeze the lemon and retain the juice and the rind.
In a medium saucepan, combine the apricots, lemon rind and juice, sugar and water. Set over medium heat and cook just until the sugar dissolves.
Simmer gently for 15 minutes. Add more water if the mixture seems dry.
Discard the lemon rind. Transfer the mixture to a food processor and puree until smooth.
Whip heavy cream with 3 tbsp of confectioners sugar until stiff.
Carefully peel one meringue round off the parchment paper. Set it flat side down on a cake plate.
Spread the whipped cream on top. Dot with the apricot puree.
Set the other meringue round on top, flat side down.
Sprinkle top with confectioners sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (161g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 147 (37%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 27.2mg||8 %|
|Sodium 47.6mg||2 %|
|Potassium 445.4mg||12 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 55.5g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 393
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