Preheat oven to 200°F Line a sheet pan with parchment paper and set aside. Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until amonds are fragrant (about 2 minutes).

Remove from heat and set aside to cool.

Using a standing mixer fitted with a whisk attachment, whip egg whites on medium speed to soften peaks about 1-2 minutes.

With the mixer running, add granulated sugar in 3 parts, waiting 20 seconds between additions.

Using a rubber spatula, fold in confectioners' sugar and salt. Fold in 1 cups toasted almonds.

Using slotted, scoop out large oval-shaped mounds of meringue and place on the lined sheet pan. Sprinkle with toasted almonds.

Bake for 2 hours. Turn off oven, Leave clouds to dry in oven overnight.

Remove clouds from the tray and store in an airtight container for up to 3 days.