Preheat the oven to 350°F and line two baking sheets with parchment paper.

Separate eggs and place the whites in a clean, grease-free mixing bowl.

Using an electric mixer on medium speed, whip the egg whites until foamy and soft peaks form, about 2 to 3 minutes.

With the mixer running, add granulated sugar one tablespoon at a time, waiting a few seconds between additions until fully incorporated.

Continue whipping until stiff, glossy peaks form, about 5 to 7 minutes total.

Gently fold in vanilla extract, almond extract, and a pinch of salt using a rubber spatula.

Fold in sliced almonds until evenly distributed.

Drop rounded tablespoons or use a small ice cream scoop to portion meringue onto prepared baking sheets, spacing about 1 inch apart.

Bake for 12 to 15 minutes, until lightly golden on the outside and set.

Allow pastries to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.