|Sugar||3⁄4 Cup (12 tbs), divided|
|Whipping cream||2 Cup (32 tbs)|
|Amaretto||1⁄2 Cup (8 tbs)|
|Sliced almonds||, toasted (as required)|
Beat egg whites (at room temperature) and salt until foamy.
Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Beat whipping cream until foamy; gradually add remaining 1/4 cup sugar, beating until soft peaks form.
Fold in amaretto.
Gently fold whipped cream mixture into egg whites, blend well.
Spoon into a bowl.
Sprinkle with sliced almonds.