Instructions: In a heavy straight-sided saucepan with candy thermometer attached, combine sugar with 1/3 cup water. Bring mixture to a boil over moderate heat and boil it, stirring and washing down crystals with a brush dipped in cold water, until it reaches soft ball stage, or 234 degrees on thermometer.

While this all takes place, you can beat the whites, adding cream of tartar after they are foamy, then beating until soft peaks form.

With mixer running, beat in hot syrup in a stream and continue beating until mixture cools. Beat in vanilla.

In a chilled bowl, beat the cream until it holds stiff peaks; add the Amaretto and mix well. Fold the cream into the meringue in batches; then fold in all but 2 tablespoons or so of the almonds and transfer to freezing compartment until firm, at least 3 hours. Sprinkle with reserved almonds before serving. You can make this several days ahead if well wrapped and frozen. Serve in tall parfait or wine glasses with toasted almonds sprinkled on top.

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