For the apricot foam, beat the egg whites until firm, add sugar until firm peaks form when stirring.
Fold in the finely chopped apricots, orange zest and almond flakes.
Line two baking trays with baking paper and form small heaps of the mixture with a coffee spoon and place them on the baking paper with a little space between them.
Let the apricot foams dry at 100 °C convection oven or top and bottom heat for about 1 hour.
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