Abricots Cussy (Apricots on Macaroons under Italian Meringue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- macaroons
- fine salpicon of fruits
- apricot purée
- apricot halves
- meringue italienne (Italian meringue)
- sauce Abricot au kirsch
Instructions
- Bind a fine salpicon of fruits with apricot purée.
- Spread a layer of it on the flat side of the macaroons.
- Place a fine poached apricot half on each macaroon.
- Mask with Italian meringue.
- Arrange in a crown on a dish.
- Put into a slow oven for a few minutes to dry the meringue without colouring it.
- Serve a sauce Abricot au kirsch separately.