Ingredients
3/4 cup butter, softened1/3 cup sugar2 large egg yolks, room temperature1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/8 teaspoon saltMERINGUE:2 large egg whites, room temperature1/8 teaspoon cream of tartar1/3 cup sugar3/4 cup finely chopped pecans1 cup apricot preserves
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes.
Meanwhile for meringue, with clean beaters, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans.
Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers.
