Orange Macaroons

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and sugar on medium-low speed until paste has absorbed the sugar, about 2 minutes. The mixture will still be crumbly. Add orange zest, and beat just until dough comes together, 2-3 minutes. Add 1 egg white, and continue beating 1 minute more.

Turn out dough onto lightly dusted with confectioners' sugar on the work surface, and divided into two equal parts. Roll each into a 1 inch wide log, about 18 inches long. Cut each log crosswise into 30 slices, each about 1/2 inch wide. Roll slices into balls.

In a small bowl, lightly beat remaining egg white. Place sugar in a separate shallow dish. Brush each ball with egg white, and roll in sugar; tap to remove excess. Place on prepared baking sheets, about 30 per sheet. Let stand at room temperature about 30 minutes. Using three fingers, pinch to form an irregular pyraid shape. Place in oven, and bake until golden, 20-22 minutes. Transfer to a wire rack, and let cool completely on baking sheet. Store macaroons in an airtight container at room temperature up to 1 week.

Rebecca