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Preheat the oven to 250 F. Grease and flour a large (13 x 18 inch) cookie sheet. Put the cookie sheet inside another cookie sheet of the same size to prevent the meringues from browning too much on the bottom.

In a small dish, sprinkle the gelatin powder over the cold water. Let it sit for 10 minutes to soften the gelatin. In the bottom half of a double boiler, bring a small amount of water to a simmer. Melt the

With an electric mixer, beat the egg yolks and honey in a large bowl until very thick, about 8-10 mintues. Stir in the nutmeg and orange zest. In a separate bowl, beat the cream until soft peaks form. Fold the

Drain the peach syrup into a small saucepan. Reserve the peaches separately and set aside. Add the water and the apricots to the peach syrup and simmer on low heat for 1 hour to soften the apricots. Drain and discard

Mix the sugar with 1/4 cup of the warm water in a glass measuring cup of bowl. Sprinkle in the yeast and set in a warm, draft-free place, for 10 minutes, until the yeast is foamy. Combine the flour, salt and

Mix the yeast with 1 1/4 cups of the warm water and let sit to dissolve for a few minutes. Stir in 1 1/2 cups of the flour, cover with a damp towel and place in a warm location for

Mix the flour and salt together in a large bowl. Gradually stir in the water, until a firm dough that isn't sticky starts to form. Turn out onto a lightly floured board and knead for a few minutes, until the