Combined room temperature almond paste with egg whites in mixing bowl until mixed well. Add granulated sugar, mix well. Slowly add powdered sugar one cup at a time.

Drop the macaroons on to parchment paper using a #40 ice cream scoop and slightly flatten the tops of the cookies with a damp finger.

Bake at 340º for 11 minutes until lightly browned on the bottom and the tops have set and stopped bubbling. Cool on baking tray for five minutes. Slide parchment off of tray on to cooling rack, and then put cookies on the cooling rack in the freezer for five minutes before removing the cookies from the parchment.