Apricot Slices

Stick the parchment paper at the corners with a small dab of batter so it doesn't shift when spreading.

Ripe but firm apricots hold their shape better while baking.

Even a little yolk or fat will prevent the egg whites from whisking up properly.

Stiff meringue is reached when stable peaks remain on the whisk when lifted.

Add the sugar really gradually to make the mixture more stable and fine-textured.

Sifting the flour briefly will make the batter extra light.

Work only briefly and gently to retain as much air in the batter as possible.

Place the apricots with the cut side up so they stay particularly juicy.

Near the end, do a skewer test at the edge: nothing liquid should cling to the skewer.

Straining the jam through a small sieve gives the glaze an especially smooth and shiny finish.

They taste best the same day; stored airtight they remain moist until the next day.