Combine amaretto and gelatin in heat-resistant cup and mix until gelatin is softened.
Place cup in simmering water and heat until gelatin is completely liquefied, about 2 to 3 minutes.
Beat egg yolks in large bowl of electric mixer until light and lemon colored.
Combine water and sugar in medium saucepan and bring to boil over medium-high heat, stirring until sugar is completely dissolved.
Reduce heat and cook until syrup registers 230°F on candy thermometer, about 5 minutes.
With mixer at low speed, slowly add hot syrup to egg yolks in steady stream, beating until well blended.
Add gelatin mixture and continue beating until thick, about 6 minutes.
Let cool.
Gently fold whipped cream, almonds and macaroons into mixture.
Spoon into 12 foil-lined paper cups.
Chill.
Before serving, decorate with candied fruit or sliced toasted almonds.