Preheat your oven to 150°C (300°F) and line two baking trays with parchment paper.

In a mixing bowl, whip room temperature egg whites and salt until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.

Sift powdered sugar, almond flour, and cornstarch over the whipped egg whites. Gently fold the dry ingredients into the meringue.

Transfer the meringue mixture into a piping bag and pipe 8–10 cm wide discs onto the baking sheets.

Bake the meringues for 40-45 minutes until crisp, then let them cool in the oven with the door slightly ajar.

Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in toasted sliced almonds.

Spread or pipe the almond cream filling on half of the cooled meringue discs and top with the remaining discs to form sandwiches.

Dust the assembled Almond Dacquoise Cream Clouds with extra powdered sugar and optionally sprinkle more sliced almonds on top before serving.