|Dried apricots||4 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Confectioner sugar||1 Tablespoon|
In a medium saucepan, combine the apricots, water, orange juice, and 3 tablespoons of the sugar.
Cover and bring to a boil over medium heat.
Simmer for 15 to 20 minutes, or until the apricots are soft.
Let cool for 5 minutes.
Transfer to a food processor or blender and puree.
Transfer to a bowl and stir in the lemon juice and vanilla.
Let cool to room temperature.
Preheat the oven to 350°F.
Coat four 6-ounce ramekins or custard cups with no-stick spray.
Use 2 tablespoons of the remaining sugar to coat the ramekins; tap out the excess.
Place the ramekins on a baking sheet.
Place the egg whites, cream of tartar, and salt in a large bowl.
Using an electric mixer, beat on medium speed until foamy.
Gradually beat in the remaining 3 tablespoons sugar.
Increase the speed to high and continue to beat until the whites are firm and glossy.
Stir one-third of the egg-white mixture into the apricot puree.
Gently fold in the remaining egg-white mixture until thoroughly incorporated.
Spoon the mixture into the prepared ramekins or custard cups and smooth the tops.
Bake for 20 to 25 minutes, or until puffed, golden brown, and just set in the center.
Remove from the oven and sift the confectioners' sugar on top.