1/3 cup sliced almonds or whole hazelnuts (1 1/2 oz), toasted and, if using hazelnuts, any loose skins rubbed off with a kitchen towel and nuts chopped
1/4 cup sugar
2 tablespoons water
2 large egg whites at room temperature for 30 minutes
1/2 cup chilled heavy cream
2 tablespoons Cognac or Armagnac
Special equipment: 2 (4-oz) ramekins; a candy thermometer
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