Preheat the oven to 225 degrees F.

In a medium skillet set over medium heat, toast the almonds until light golden brown. Transfer to a cutting board and coarsely chop.

Draw 6 circles on parchment paper, using a 4-inch circle cutter or rim of a glass. Flip over the parchment paper and place it on a large baking sheet.

Place the egg whites and cream of tartar in the bowl of a mixer. Using the whisk attachment (or a hand mixer), mix on high speed until the eggs are foamy. Continue to mix on high speed while gradually adding the sugar. Whip until the egg whites form stiff peaks. Do not underbeat.

Beat in the lemon juice and vanilla extract. Fold in all but 2 tablespoons of the toasted almonds.

Scoop even portions of the egg white mixture onto the 6 circles. Use the back of a spoon to spread the egg whites to the edge of each circle. Put the baking sheets in the oven. Bake for 1½ hours, then turn off the oven and leave the meringues in the oven for an additional 30 minutes. Gently peel the meringues off of the parchment. Cool completely and put 4 of the meringues in an airtight container and freeze for a future use.

Place 2 meringues on plates, top each with half of the raspberry sorbet. Sprinkle with the remaining chopped almonds and serve.