Peel and quarter the apples and remove the core. Cut apples into slices. Bring to the boil with 2 tablespoons lemon juice, Calvados and 2 tablespoons sugar. Steam covered for about 2 minutes. Mix starch and 2 tbsp. cold water.
Stir into the apples and simmer for about 1 minute. Divide the compote into four greased ovenproof dishes (each containing approx. 250 ml; approx. 5 cm high, 9 cm Ø).
Beat egg whites until stiff. Add 150 g sugar, 1 tablespoon lemon juice and bitter almond flavour. Continue beating until the sugar has dissolved. Fold in ground almonds.
Pour the macaroon mixture into a piping bag with a large perforated spout and squirt onto the compote. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 10 minutes. Roast the flaked almonds in a pan until golden brown.
Take out and sprinkle over the dessert.