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

Combine egg whites and salt in a bowl and whip until soft peaks form, then gradually add granulated sugar and whip to stiff peaks.

Sift powdered sugar, almond flour, and cornstarch over the meringue and gently fold until smooth.

Pipe uniform discs onto the prepared sheets and smooth tops if needed. Bake for 40-45 minutes or until crisp.

Turn off the oven and leave the meringues inside for 30 minutes to cool gradually.

Whip chilled heavy cream until soft peaks form, then add powdered sugar and vanilla extract gradually.

Spread or pipe the whipped cream onto half of the cooled meringue discs and top with the remaining discs to create layers.

Dust with extra powdered sugar and sprinkle sliced almonds on top before serving.