Preheat the oven to 180°C (approximately 350°F) and butter 4 ramekins. Rinse, halve and remove pits from apricots. Separate the eggs. Beat egg whites with a pinch of salt until stiff, then stir in the sugar. Beat yolks with vanilla sugar, cottage cheese, almonds and flour until smooth and creamy.
Arrange the apricots in the molds, and evenly pour in the egg yolk mixture, then top with the egg white meringue mixture. Bake for about 25-30 minutes, until golden brown. Serve warm.