Preheat oven to 225°.
Cover a large baking sheet with parchment paper; set aside.
Combine first 5 ingredients in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form.
Drop egg white mixture by heaping tablespoonfuls onto prepared baking sheet. Sprinkle with almonds. Bake at 225° for 2 hours and 10 minutes. Turn oven off; cool meringues in closed oven at least 8 hours or until dry. Carefully remove meringues from paper. Store in an airtight container.