These deliciously chewy little tidbits would also be great dipped in chocolate!
1 can Almond Paste
1 egg white (extra large)
½ cup sugar
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg white and mix until moist and sticky (tacky); approximately 2 minutes.
Spoon almond mixture into large pastry bag fitted with a #6 star tip. Pipe into stars about 11 ½ inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart.
Bake 20 minutes on middle shelf, mover to upper shelf, (about 4” above middle shelf) for approximately 8 minutes until light golden brown. Move parchment paper with cookie sheet onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container.