|Almond macaroons||30 (2 1/2 Dozens)|
|Dried apricots||16 1⁄2 Ounce (1 1/2 Boxes, 11 Ounce Each Or 4 Cups)|
|Water||1 Cup (16 tbs) (As Required)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Unsalted butter||1 1⁄2 Cup (24 tbs)|
|Confectioners' sugar||3 Cup (48 tbs)|
|Eggs||6 , separated|
|Lemon||1 , rinded and juiced|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs), whipped|
|Canned unpeeled apricot halves||17 Ounce, well drained (1 3/4 Cups, 1 Can, 1 Pound 1 Ounce)|
|Chopped pistachio nuts||1⁄4 Cup (4 tbs)|
Break macaroons into small pieces and press enough on the bottom of a deep 9-inch springform or loose-bottomed pan to form a crust.
Macaroons should be sticky.
Cook apricots in 3 cups water until fruit is tender and water absorbed.
Force through sieve or ricer, or whirl in blender.
Sprinkle gelatin into 1/2 cup cold water.
Let stand for 5 minutes to soften.
Stir over hot water or very low heat until dissolved.
Stir into apricots.
Cream butter, add confectioners' sugar, and beat until blended.
Beat in egg yolks, one at a time.
Then beat in apricot mixture, lemon rind, and juice.
Beat egg whites and salt until foamy.
Add granulated sugar, 1 tablespoon at a time.
Beat after each addition until stiff but not dry.
Fold into apricot mixture.
Pour about 1/4 of mixture into pan.
Add a layer of macaroon crumbs and continue alternating ingredients until all are used, ending with crumbs.
Remove sides of pan, leaving cake on pan base if preferred, and put cake on serving plate.
Garnish with whipped cream, apricot halves, and chopped nuts.