Preheat oven to 325° F. Line baking sheets with parchment or brown paper.
Break almond paste into small pieces and place in medium bowl or food-processor container. Add sugar and beat with mixer or process until mixture is smooth. Add egg whites and mix well.
Spoon almond mixture into large pastry bag fitted with open star tip. Pipe into stars or drop by rounded spoonfuls onto lined baking sheets about 1 inch apart. Bake 18-20 minutes or until lightly browned. Cool completely on sheets on wire rack. Peel cookies off paper when completely cool. Store in airtight container.
Note: To remove macaroons, brush underside of papaer with water, wait a few minutes, and peel.
Solo Almond Paste label, Wingfield favorite