Whisk the egg whites until light and fluffy.
Add 125 ml sugar and whisk until well combined.
Add the remaining sugar and whisk until stiff peaks form.
Combine the apricots with the almond essence and cover the bases of six ovenproof ramekins with half the apricot mixture.
Top each with a large scoop of ice cream, then a layer of apricots.
Top with the meringue, covering the top and edges of the ramekins completely to seal the contents.
Put the ramekins on a baking tray and bake in a preheated 230 °C oven until the surface of the meringue is just golden (about two minutes).
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