1/2 lb. almond paste
3/4 c. confectioners' sugar
1/2 c. granulated sugar
3 egg whites
1/2 tsp. almond extract

Cut the almond paste into small pieces and place in the container with the steel blade along with the sugars, 2 egg whites and flavoring. Blend until smooth. The dough should be soft but not runny, and it should be able to hold its shape when dropped from a spoon or piped through a pastry tube. If the dough is too stiff, beat remaining egg white until foamy and add, a little at a time, turning the motor on and off until the right consistency is achieved.

Line a cookie sheet with parchment paper or brown paper. Drop dough by spoonfuls, or squeeze through a pastry bag with a star or round tip. Let the cookies rest, covered, for 2 hours or overnight. Brush with water. Bake in a preheated 325 degree oven for 20 to 25 minutes or until lightly browned. Makes about 30 macaroons, 2" size.