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

Beat the egg whites with a pinch of salt until soft peaks form, about 3-4 minutes. Gradually add sugar and beat until stiff peaks form, another 3-4 minutes.

Sift together powdered sugar, almond flour, and cornstarch. Gently fold into the whipped egg whites.

Transfer the meringue to a piping bag and pipe 8–10 cm discs on the baking trays.

Bake for 40–45 minutes. Meringues should be crisp and lift off easily from the parchment.

While cooling, whip heavy cream in a chilled bowl. Add powdered sugar and vanilla extract, then fold in toasted almonds.

Spread or pipe the cream filling onto half of the meringue discs and top with the remaining discs.

Dust with extra powdered sugar and garnish with more sliced almonds before serving.