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1
Preheat the oven to 450, then turn it off.
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2
Meanwhile, line a baking sheet with a silicone liner or parchment paper.
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3
Spread the superfine sugar on a small plate.
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4
In a medium bowl, whisk 2 of the egg whites until very frothy.
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5
Using a pastry brush, brush a mint leaf with some of the egg white, then dredge it in the superfine sugar.
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6
Repeat with the remaining mint leaves.
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7
Transfer the sugared mint leaves to the baking sheet.
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8
Put the mint leaves in the oven and let them dry out for about 40 minutes; the leaves should not color, but they should be brittle-dry.
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9
Let cool, then transfer the mint leaves to a food processor and grind to a powder.
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10
Transfer 3 tablespoons of the mint powder to a medium bowl and stir in the granulated sugar.
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11
Reserve the remaining mint powder in a small bowl to use for sprinkling.
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12
Preheat the oven to 250 and line 2 baking sheets with parchment paper.
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13
In a bowl, using an electric mixer, beat the remaining 2 egg whites at medium speed until frothy.
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14
Increase the speed to medium-high and continue to beat the whites until soft peaks form.
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15
Beat in the mint sugar, 1 tablespoon at a time, and beat until the meringue is stiff and glossy.
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16
Sift 3/4 cup of the confectioners' sugar over the meringue, then fold it in with a rubber spatula.
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17
Spoon 2 tablespoons of the meringue onto a baking sheet and spread it into a 4-inch oval a scant 1/3 inch thick.
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18
Repeat to form 9 more meringues.
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19
Bake the meringues for about 12 minutes, or until they are firm and dry.
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20
Turn off the oven, open the door slightly and let the meringues cool in the oven for 1 hour.
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21
Preheat the oven to 400.
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22
Prepare a large bowl of ice water.
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23
In a saucepan of boiling water, blanch the apricots for 10 seconds, them immediately transfer them to the ice water to cool.
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24
Peel the apricots, then halve and pit them.
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25
In a small roasting pan, toss the apricots with the honey and chile.
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26
Roast the apricots for about 10 minutes, or until they are soft but not mushy.
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27
Using a slotted spoon, transfer the apricots to a plate to cool.
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28
Whisk the butter and water into the honey in the roasting pan, then strain the sauce into a small bowl.
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29
Stir in the vanilla.
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30
In a small saucepan, heat 1/2 cup of the cream until bubbles appear around the edge.
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31
Remove the pan from the heat, add the tea bags and let steep until cool.
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32
Discard the tea bags and chill the cream.
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33
Transfer the chamomile cream to a medium bowl.
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34
Add the remaining 1/2 cup of cream and 1 tablespoon of confectioners' sugar and beat with an electric mixer until firm.
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35
Place 1 meringue on each of 4 plates.
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36
Top the meringues with a dollop of the chamomile whipped cream and 3 apricot halves.
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37
Top the apricots with another meringue, more whipped cream and 3 more apricot halves.
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38
(You will have 2 extra meringues in case of breakage.)
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39
Drizzle 2 teaspoons of the honey sauce all around the meringues, sprinkle with the remaining mint powder and serve at once.
