Beat egg whites until stiff. Mix thoroughly with almond paste and salt.
Add sugar and beat thoroughly. Drop by teaspoonfuls onto slightly oiled
baking sheet. Bake in moderate oven (375 F) about 15 minutes. Remove from
oven. Set baking sheet on wet towel for a few minutes. Remove macaroons
with a wide spatula. The almond paste may be made by pounding 2 1/2 cups
shelled blanched almonds until a paste is formed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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