Instructions: Beat egg whites and cream of tartar until soft peaks form. Slowly beat in sugar. Beat until stiff peaks form. Stir in vanilla and almond extracts.

Divide into 6 mounds on baking sheet lined with parchment paper. With large spoon, shape each meringue into nest, making indentation in center. Sprinkle almonds over top and sides of each meringue.

Bake at 275 degrees 1 1/2 hours. Remove from oven and let cool.

Toss sliced apricots with sugar in bowl. Stir in apricot brandy, Grand Marnier and lemon juice. Let stand about 15 minutes for flavors to blend.

Spoon apricots and some syrup onto meringues and top with raspberries.

This recipe yields 6 servings.

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