4 large egg whites
1 3/4 cups plus 1 tablespoon sugar, divided
2 teaspoons cornstarch
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 1/2 pounds apricots, halved, pitted, each half cut into 3 wedges
1 teaspoon vanilla extract
1 1/2-pint container raspberries
1 cup chilled whipping cream
Preheat oven to 350�F. Line large rimmed baking sheet with parchment paper.
Using electric mixer, beat egg whites in large bowl until soft peaks form.
Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes. Beat in cornstarch and almond extract.
Drop meringue onto prepared sheet in 6 mounds, spacing apart.
Using spoon, make indentationin center of each. Sprinkle almonds over meringues.
Place in oven; immediately reduce temperature to 250�F.
Bake until meringues are dry outside but centers are still soft, about 45 minutes. Cool on sheet on rack 30 minutes.
Meanwhile, stir apricots and 3/4 cup sugar in large nonstick skillet over medium-high heat until sugar dissolves and apricots are soft, about 5 minutes.
Stir in vanilla. Transfer to bowl; chill until cool. Stir in raspberries.
Using electric mixer, beat cream with remaining 1 tablespoon sugar in medium bowl until peaks form.
Place meringues on plates. Spoon whipped cream into center of each.
Top with apricot mixture and serve.
Makes 6 servings.