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- Put the almond paste in the food processor and process until it resembles small crumbs. Add 1 egg white and the water and process until combined. Set aside.
- Spread the top of each wafer with a generous tablespoon of dough and place, about 1 inch apart, on the parchment-lined cookie sheets. Bake about 18 minutes, until the surface of the macaroons looks dry, and feels dry to the touch. Cool for a minute on the cookie sheets, then transfer to rack to cool completely. Store in an airtight container.