By Gloria Pitzer, as seen in The Second Helping of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1977, p. 30)
½-lb almond paste
2 or 3 egg whites
¼ tsp salt
1 cup fine granulated sugar
½ cup Powdered sugar
Knead almond paste with hands until soft then break into small pieces. Put egg whites with salt in bowl of [countertop] electric mixer. Add sugar and almond paste (a little at a time), mixing until all is added, and mixture is smooth and thick. Beat in powdered sugar, up to ½ cup if necessary, to make batter thick enough to hold its shape.
Cover baking sheets with 2 layers of heavy brown paper. Drop batter onto paper by teaspoonfuls, into mounds about 2 inches apart. Bake at 300°F until lightly browned, 20 to 25 minutes.
Remove from oven. Slide paper off baking sheet onto a damp dish towel folded to same size as baking sheet. Let stand until macaroons are cool or can be removed from paper with small metal spatula. Cool on wire racks. Store in tightly covered container. Makes 3 to 4 dozen.