Apricot-Almond Meringue Cake | America's Test Kitchen

Ingredients

• 1 cup (7 ounces/198 grams) plus 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 6 large egg whites
• ¾ teaspoon almond extract
• ¼ teaspoon salt
• 1⅓ cups (4⅔ ounces/132 grams) sliced almonds , lightly toasted
• 1½ cups heavy cream , chilled
• 1½ tablespoons confectioners' sugar
• ¾ teaspoon vanilla extract
• 2 pounds (907 grams) apricots , halved, pitted, and cut into 1/2-inch wedges
• ½ cup apricot jam
• 2 teaspoons lemon juice
• Confectioners' sugar