Preheat the oven to 325ºF.
Line a cookie sheet with parchment paper.
Crumble the almond paste in a mixing bowl. Add the sugar. Work the mixture with your hands and fingers until there are no lumps and it looks like clouds.
In another bowl, beat the egg whites until they form stiff peaks. Add to the almond mixture and combine thoroughly.
Spoon the mixture by the tablespoonful about 1 inch apart onto the lined cookie sheet. With a pastry brush, dampen the tops of the cookies with water to prevent the sugar from crystallizing and burning.
Bake for 45 minutes, or until delicately brown. Using a metal spatula, transfer to a wire rack to cool.
Macaroons can be eaten right away, or cooled and stored in an airtight container at room temperature for up to 5 days.
Yield: 16 cookies