Rinse apricots, remove stones, add 3 cups of water and simmer until soft. Cool and puree.

Soak gelatin in 1/3 cup of water for 40 minutes.

To the pureed apricots add sugar, egg whites, a small dash of citric acid. Whip the mass in a mixer until foamy mass. At the end add melted on a water bath gelatin. Put the mix in serving cups in heap and cool. Alternatively, you could cool the mass in molds and then unmold by plunging the molds in hot water for several seconds, and then transferring the dessert on dessert plates.