Preheat oven to 250 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper. Trace 14 three-inch circles onto the parchment paper. Turn paper over.

In a stand mixer fitted with the whisk attachment, whisk egg whites with salt until foamy. Gradually beat in sugar, about two tablespoons at a time, beating until stiff peaks form. Fold in two thirds of the almonds.

Transfer meringue to a pastry bag fitted with plain tip. Pipe meringue onto outlined circles, in a single layer. Bake in center of preheated oven for 40 to 50 minutes or until crisp. Let cool on pan on rack.

In saucepan, stir sugar with water over medium heat just until sugar is dissolved.

Bring sugar to a boil; boil gently, brushing down the sides of the pan with a brush dipped in cold water, for about seven minutes or until mixture turns a deep amber color.

Averting face, immediately pour in one third of the whip topping. Cook for one to two minutes longer or until any solidified caramel has melted.

Stir in margarine. Let cool.

Whip remaining whip topping.

Spread about two teaspoons of caramel on half of meringues. Spread with some whipping cream. Top with remaining meringues. Drizzle remaining caramel over meringue “sandwiches.” Dollop whipped cream over the top and sprinkle with remaining almonds.