Preheat the oven to 275°F.
Line a baking sheet with baking parchment or aluminum foil and, using an 8 inch cake pan as a pattern, draw 2 8 inch circles on the parchment; set aside.
On a sheet of wax paper, mix the walnuts with 1 tablespoon of the sugar and the cornstarch; also set aside.
In the large bowl of an electric mixer, beat the egg whites and salt at moderate speed until foamy.
Add the cream of tartar and beat 1 minute longer.
Slowly add the remaining 6 tablespoons sugar, beating constantly, then increase the speed to moderately high and beat until the whites hold stiff, glossy peaks.
Beat in the almond extract and fold in the nut mixture.
Fit a pastry bag with a plain large tip and spoon in the egg white mixture, then pipe to fill in the 2 circles traced on the parchment paper.
With a spatula, smooth the tops and bake the meringues until they are almost crisp but still a little sticky about 35 minutes.
Set the baking sheet on a wire rack and cool the meringues to room temperature about 1 hour.
Invert and carefully peel off the baking parchment.
Center 1 meringue, flat side up, on a serving plate, spread with the raspberry jam, then top with the remaining meringue, round side up.
Cut into 6 wedges and serve.