Heat oven to 350 degrees F. Line baking sheets with parchment paper.
In a mixer fitted with a paddle attachment, mix almond paste, both sugars, flour
and egg whites until well-blended and smooth. Pipe one-inch rounds onto a paper-lined
pan using a plain piping tip fitted in a pastry bag. With damp fingertips, press
down any peaks.
Bake until lightly golden, about 10 to 12 minutes.
Allow to cool
on pans before removing from paper.
Yield: about 50 (1-inch) macaroons
Per serving: 43 calories (percent of calories from fat, 26), 1 gram protein,
8 grams carbohydrates, no fiber, 1 gram fat, no cholesterol, 3 milligrams sodium