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

Beat the room-temperature egg whites with a pinch of salt until soft peaks form, about 2–3 minutes. Gradually add the granulated sugar, whipping until stiff and glossy, about 4–5 minutes.

Sift together the powdered sugar, almond flour, and cornstarch. Gently fold this mixture into the whipped egg whites using a spatula.

Transfer the meringue mixture to a piping bag. Pipe 8–10 cm wide discs onto the prepared trays, smoothing tops as needed.

Bake the meringue layers for 40–45 minutes, until dry and crisp. Let them cool with the oven door slightly ajar.

Whip the heavy cream until soft peaks form, add the powdered sugar and vanilla extract, then fold in toasted sliced almonds.

Spread or pipe almond cream onto half of the cooled meringue discs, then top with remaining discs to assemble cookies.

Dust the assembled cookies lightly with powdered sugar before serving. Optionally, sprinkle with additional sliced almonds.