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Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
In a large mixing bowl, whisk the egg whites until they form soft peaks. This will help provide the light, airy texture that almond cloud cookies are known for.
In a separate bowl, combine 1 ½ cups almond flour and 1 cup granulated sugar. Stir until well mixed.
Gently fold the whipped egg whites into the dry ingredients until the dough is smooth and sticky. Be careful not to deflate the egg whites too much – this will help maintain the light, fluffy texture.
Add almond extract, and if desired, vanilla extract or lemon zest for extra flavor.
Use a cookie scoop or tablespoon to form rounded mounds of dough, placing them on the prepared baking sheets. Make sure to leave about 1 inch of space between each mound to allow for spreading.
Place the baking sheets in the oven and bake for 18-20 minutes, or until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.