3 large egg whites (sizes vary, you may need extra)
Directions:
Preheat oven to 325°
Beat the almond paste and sugars in a mixer preferably a large Kitchen Aid type. Mix until fine.
Gradually add the egg whites in two stages, scraping bowl in between stages. Mix until a smooth paste is obtained.
Line a baking sheet with parchment paper. Place mixture into a pastry bag with a round tip. Pipe out even balls 1 ½ inches in diameter. Press the tops with a moist towel.
