1. Place Egg White Magic in a deep medium bowl. Add water; beat until foamy. Add cream of tartar; beat at medium speed of an electric mixer, gradually adding 1 tablespoon of sugar.
2. When soft peaks form, increase speed to high and gradually add 1 tablespoon of sugar.
3. When stiff peaks form, gradually add the remaining 2 tablespoons of sugar. Continue beating egg whites until very stiff glossy peaks are formed.
4. Carefully fold in confectioners’ sugar and almond extract. Line a baking sheet with aluminum foil.
5. Divide egg white mixture into 6 equal-size mounds on the baking sheet. Using the back of a spoon, make a 2-inch hollow in each mound to hold the filling.
6. Bake in a preheated very slow oven (200°F) for 1 hour.
7. Turn oven off, do not open door, and leave meringues in the oven for 12 hours.
8. Store at room temperature sealed in airtight wrapping.
9. To serve, fill each meringue with a scoop of ice cream. Spoon raspberry filling over each serving and sprinkle each with almonds.
Note: Because sugar absorbs water, do not prepare meringues on humid days. The humidity will cause them to be soft and sticky and they will not set well. Do not open the door when baking meringues as this will cause cracking. Meringues should be stored at room temperature, tightly wrapped.