Beat the egg whites with 4 tablespoons powdered sugar on the stove until you get a thick snow. Remove it from the heat. Make the caramel from 5 tsp powdered sugar and a little water. Pour the hot caramel in a trickle into the whites, beating intensively with the mixer.
Separately, make a vanilla cream from the milk, egg yolks, the starch that you've dissolved in a little water and 2 tablespoons powdered sugar. Thicken the cream and after removing it from the stove, add the vanilla and half of the chopped and lightly toasted almonds. Distribute the cooled yellow cream into dessert cups or bowls.
Distribute the egg yolk cream on top and decorate it with almonds. From these products, you're going to get about 6 servings.