Parchment paper
8 oz. (about 3/4 c.) almond paste
1 c. plus 2 tbsp. granulated sugar
1 tsp. grated lemon peel
About 1/3 c. (from about 3 lg. eggs) egg whites
About 1/2 c. powdered sugar

Cover 2 or 3 baking sheets, at least 11 by 14 inches, with parchment paper; set aside.

With an electric mixer or food processor fitted with a metal blade, beat together the almond paste, sugar, and lemon peel until very fine crumbs form.

With motor running, slowly drizzle in egg whites, a portion at a time, blending well after each addition until dough is a consistency that will just barely hold soft peaks.

Spoon mixture into a pastry bag fitted with a plain round 1/2-inch tip. Squeeze out 1 1/4-inch diameter circles of dough, spaced 2 inches apart, on the parchment-lined baking sheets. (If dough is so thin it runs out of the bag, spoon mounds of dough in rounded teaspoonfuls onto the pan, then spread with a small spatula into 1 1/4-inch rounds.)

Sift powdered sugar generously over each round to cover completely. Let unbaked cookies stand, uncovered, until they become dry enough to develop a slight crust at least 8 hours or overnight.

Pinch top of each round simultaneously with thumb and forefinger of both hands. Bake one pan at a time in center of a 350 degree oven until macaroons are a rich golden color, 12 to 15 minutes. Slide parchment and macaroons onto a damp towel to cool. Run a spatula under cookies to loosen. Serve, or store airtight up to 1 week. Makes about 3 1/2 dozen.

Macaroons will be crunchy and chewy.