1. Preheat oven to 350Â° F.
2. Using electric mixer at high speed, beat egg whites and salt in large bowl until foamy. Add almond extract; beat 30 seconds longer.
3. Add sugar, 1 tablespoon at a time; beat after each addition until soft peaks form.
4. Using rubber spatula, gently fold cocoa-flavored cereal and apricots into meringue mixture. Make mounds of 2 teaspoons each on cookie sheet with nonstick finish.
5. Bake for 10 to 12 minutes; cool slightly. Remove cookies to wire rack to cool completely.