Bring water, sugar and vanilla sugar to a boil. Gently cook apricots in it for about 3 minutes at low temperature. Drain and collect the juice.
Beat sugar, eggs, egg yolks and vanilla sugar until very creamy. Stir in the mascarpone. Beat egg whites until stiff and fold in.
Lightly drizzle the macaroons with liqueur and compote juice.
Layer macaroons, apricots and cream in a large enough bowl.
Chill for at least 2 hours and then serve.
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