Serves 8 to 10
Ingredients
½ cup blanched sliced almonds, toasted
½ cup toasted hazelnuts
½ cup egg whites (about 4)
1 cup sugar

1 pound apricots
2 Tablespoons lime juice
2 ounces Amaretto
3 Tablespoons sugar
1 vanilla bean split

1 ½ cups heavy cream
2 Tablespoons sugar
3 sprigs tarragon
Powdered sugar for garnish

In a food processor grind the nuts to a powder, being careful not to over grind or they will turn in to a paste. Draw 2 9- inch circles on a piece of parchment paper and flip it over pencil side down, then place it on a sheet pan.

In a mixer with a whip attachment, whip the egg whites on medium high speed till soft peaks, then drizzle in the sugar and continue whipping on medium high speed till stiff and sugar is dissolved. Fold in ground nuts and using an offset spatula or piping bag and plain tip spread meringue onto each of the 2 circles.

Bake at 275 degrees for 1 hour till crisp and dry. Check by peeling the paper back under a disk and feel if it’s crisp. If not, bake 15 more minutes. Once baked turn the oven off, prop the door open and let them cool gradually there for an hour. Meanwhile make the filling.

In a skillet place the halved apricots, lime juice, Amaretto, sugar and vanilla bean and simmer till the apricots are very tender turning occasionally. Let cool then cut them in half. Whip the cream with the 2 tablespoons of sugar till stiff. Place the meringue disk on a serving platter, spread with cream (reserving 1/3 for piping later) and place apricot wedges all around to cover the cream then snip on half the tarragon. Cover with the second nut meringue disk. Using the remaining cream, pipe rosettes on the top, place a wedge of apricot on each rosette and a little tarragon then sprinkle lightly with powdered sugar.