Preheat oven to 275°. Line a baking sheet with brown paper. In a large mixer bowl at high speed, beat egg whites until frothy. Add salt and cream of tartar beat until stiff. Beat in sugar, 1 tablespoon at a time, and continue beating for about 8 minutes or until very stiff and glossy. Spoon six mounds of the mixture onto brown paper, about 2 inches apart. Shape each into a 2 1.2 -inch circle with an indentation in the center. Sprinkle almonds in center of each. Bake for 40 minutes. Turn off oven and without opening oven door, cool completely, about 4 hours. If making ahead, cover loosely and store in a cool place.
Place berries and juice in a blender container or food processor bowl cover. Blend or process until puréed. Press mixture through a sieve with a rubber scraper to remove seeds. In a 2-quart saucepan, mix purée and gelatin let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from heat. Stir in liqueur. Chill until thickened and syrupy. Fold in whipped cream. Chill until mixture mounds when dropped from a spoon. Spoon into center of each meringue. Garnish tops with reserved berries. Chill at least 30 minutes or until filling is firm. Serve on individual dessert plates.
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