- 5 Egg whites
- 40 grams Powdered sugar
- 4 Egg yolks
- 1 Vanilla bean
- 20 grams Pastry flour
- 10 grams Cornstarch
- 30 grams Butter
- 2 tablespoons Vanilla sugar
- 150 milliliters Milk
- Powdered sugar (for dusting)
- For the apricot sauce
- 1 can Apricots (420 grams))
- 2 tablespoons Lemon juice
- ½ teaspoon grated Lemon peel
- 75 grams Sugar
- 4 centiliters Apricot liqueur
For the apricot sauce: Drain the apricots in a colander, reserving the juice.
In a blender, puree the apricots. In a saucepan, combine the puree with 6 tablespoons juice, sugar and lemon juice and cook over low heat 8-10 minutes. Remove from heat, stir in the lemon zest and refrigerate. Stir in the apricot brandy before serving.
Preheat the oven to 200°C (approximately 390°F).
Beat the egg whites in a large bowl until stiff. Gradually sprinkle in the powdered sugar and beat until very stiff and shiny.
Split the vanilla bean lengthwise and scrape the seeds into a bowl along with the egg yolks and the remaining powdered sugar and beat until thick. Stir in 3 tablespoons of the egg white mixture, then fold in the remaining egg white mixture. Gently fold in the flour and cornstarch.
Heating the milk in a small saucepan and dissolve the vanilla sugar in it.
Butter an oval gratin dish and pour the milk into it.
With a spatula scoop up four to five large amounts of the egg yolk mixture and set them side by side in the baking dish.
Bake on the middle rack of the oven until golden brown, 10-12 minutes. To serve, spoon the apricot sauce onto plates, top with the dumplings and sprinkle with powdered sugar.