1 7-oz tube almond paste
1 cup sugar
pinch Kosher salt
2 egg white at room temperature
Preheat oven to 300. Place racks in upper and lower third. Line two baking sheets with parchment.
Pulse almond paste, sugar, and salt in food processor or blender until broken up. Add egg whites and puree until smooth. Transfer to pastry bag with 3/8-inch tip. Pip 1/3 inch high about 1-inch apart. Gently tap down peaks.
Bake, rotating and flipping pans halfway through until puffy. 15-18 minutes. Let cool completely.