Prepare cookie sheet by cutting pieces of brown paper (from a groceries bag) to fit. Do not grease cookie sheet or brown paper.

Preheat oven to 325 degrees

Cut almond paste into ½ inch pieces

Put into container of food processor fitted with a steal blade and cut up finely turning the motor on and off for several seconds

The almond paste should resemble course brown sugar

Add sugar to the almond paste and mix together well, stopping several times to scrape down the sides of the container with a spatula

Add the almond extract and salt and two egg whites

Mix until white are incorporated and no lumps of almond paste remain

The mixture should not be stiff but should hold a mass on the spatula

Break up the third egg white with a fork and add about half of it to the mixture blending well.

Drop small tablespoons sized dollops of batter onto the paper-lined sheets about 1 ½ inch apart. Bake in preheated 325-degree oven about 15 minutes. When cool, macaroons should peel right off parchment paper—wait until they loosen easily. (Dampen back of brown paper before peeling). Keeps well in airtight tin.