Cover a big baking tray with parchment or silicone paper.
Beat the egg whites with electric whisker till stiff; add 1 tablespoon of the icing sugar and beat for 20 seconds, repeat until you have used all the sugar.
Stir in the chopped figs, apricots and almonds.
Using 2 teaspoons form small macaroons: take a portion of the meringue with one teaspoon and with the help of the other push it off onto a baking tray).
Dry the macaroons for 45 minutes in room temperature.
Heat an oven to 150C (130C for fan ovens) and place the tray there.