Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.

Beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.

Add sugar 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved.

Fold in chopped almonds and vanilla.

Preheat oven to 300°.

Drop meringue into 6 mounds on a parchment-lined baking sheet.

Shape into 4-in. hearts with the back of a spoon, building up the edges slightly.

Bake for 35 minutes.

Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.

For filling, place raspberries in a food processor. Cover and process until blended.

Strain, discarding seeds.

In a small saucepan, combine the cornstarch, pureed raspberries, and jam until smooth.

Bring to a boil over medium heat, stirring constantly.

Cook and stir for 1 minute or until thickened. Cool.

To serve, spoon sauce into meringue hearts.

Place scoop of sorbet on top.

Sprinkle with sliced almonds.

Garnish with fresh raspberries if desired.