Preheat your oven to 150°C (300°F) and prepare two baking trays by lining them with parchment paper.

In a clean mixing bowl, beat the room-temperature egg whites with a pinch of salt until soft peaks form, about 2-3 minutes. Gradually add the granulated sugar while beating for another 5-7 minutes until stiff, glossy peaks form.

Sift together the powdered sugar, almond flour, and cornstarch into a separate bowl. Gently fold the sifted dry ingredients into the beaten egg whites using a spatula.

Transfer the meringue mixture into a piping bag or use a spoon to portion it onto the prepared baking trays in 8–10 cm discs. Bake for 40–45 minutes until crisp and cool in the oven with the door slightly ajar.

In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, about 3-5 minutes. Gently fold in toasted sliced almonds.

Take half of the cooled meringue discs, spread or pipe a layer of the almond cream filling on their flat sides, and top with remaining meringue discs to create sandwiches.

Dust the tops of the assembled Almond Dacquoise Cream Clouds with additional powdered sugar and sprinkle with sliced almonds.