Drop meringue mixture by heaping tablespoon-fulls onto cookie sheets lined with oiled brown paper.
Bake in preheated 250°F oven 55 minutes.
Remove from paper onto racks.
Cool; crumble into large bowl.
Add 2 cups butter cream to meringue crumbs; mix until crumbs hold together.
Divide into 2 equal parts.
Place each part between 2 sheets waxed paper; pat into 7 x 8-inch rectangles.
Chill about 20 minutes or until layers are firm.
Remove both sheets waxed paper from 1 rectangles; place rectangle on serving platter.
Spread with thin layer of butter cream.
Remove 1 sheet waxed paper from remaining rectangle.
Place rectangle, waxed paper side up, over butter-cream-covered rectangle; remove waxed paper.
Spread remaining butter cream over top and sides of cake.
Arrange almonds over top.