1 (8 ounce) can almond paste
3/4 cup granulated sugar
Pinch of salt
3 egg whites
1/2 teaspoon almond extract

Break up and mash almond paste to soften; add other ingredients alternately and beat well. Line a cookie sheet with brown paper or foil.

Squeeze small amounts of dough through a pastry tube or drop from a teaspoon 2 inches apart onto cookie sheet. Smooth tops with pastry brush moistened with water. Bake at 350 degrees F for 15 to 20 minutes or until golden and puffed. May be stored indefinitely in an airtight tin or freezer.

Makes 40 to 50 macaroons.

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