Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.

In a mixing bowl, combine almond flour and powdered sugar. In a separate bowl, whisk the egg whites and salt at medium speed until foamy.

Gradually add granulated sugar while whisking until stiff peaks form.

Carefully fold the almond mixture into the meringue with a spatula, ensuring not to deflate the mixture.

Transfer the mixture into a piping bag fitted with a round tip. Pipe out circles onto the prepared baking sheets, leaving enough space in between.

Bake the meringues for 25-30 minutes until they feel dry and crisp. Cool on sheets for 10 minutes, then transfer to a wire rack to cool completely.

In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form. Add vanilla extract and continue beating until stiff peaks return.

Once the Dacquoise layers are completely cool, spread a generous amount of cream filling onto one meringue layer. Top with another layer and repeat until all layers are used.

Refrigerate for at least 1 hour before serving to let the flavors meld.