Apricot-Raspberry Pavlovas with Sliced Almonds

• 4 large egg whites
• 1 3/4 cups plus 1 tablespoon sugar, divided
• 2 teaspoons cornstarch
• 1/4 teaspoon almond extract
• 1/3 cup sliced almonds
• 1 1/2 pounds apricots, halved, pitted, each half cut into 3 wedges
• 1 teaspoon vanilla extract
• 1 1/2-pint container raspberries
• 1 cup chilled whipping cream

1. Preheat oven to 350F.
2. Line large rimmed baking sheet with parchment paper.
3. Using electric mixer, beat egg whites in large bowl until soft peaks form.
4. Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes.
5. Beat in cornstarch and almond extract.
6. Drop meringue onto prepared sheet in 6 mounds, spacing apart.
7. Using spoon, make indentationin center of each.
8. Sprinkle almonds over meringues.
9. Place in oven; immediately reduce temperature to 250F.
10. Bake until meringues are dry outside but centers are still soft, about 45 minutes.
11. Cool on sheet on rack 30 minutes.
12. Meanwhile, stir apricots and 3/4 cup sugar in large nonstick skillet over medium-high heat until sugar dissolves and apricots are soft, about 5 minutes.
13. Stir in vanilla.
14. Transfer to bowl; chill until cool.
15. Stir in raspberries.
16. Using electric mixer, beat cream with remaining 1 tablespoon sugar in medium bowl until peaks form.
17. Place meringues on plates.
18. Spoon whipped cream into center of each.
19. Top with apricot mixture and serve.

egg whites, sugar, cornstarch, almond extract, almonds, wedges, vanilla, raspberries, chilled whipping cream

Taken from www.epicurious.com/recipes/food/views/apricot-raspberry-pavlovas-with-sliced-almonds-232270 (may not work)