Almond Macaroons

The almond paste can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before combining with egg whites and sugar. Unbaked macaroons can be formed and frozen on a baking sheet, then transferred to a freezer bag for up to 1 month; bake directly from frozen, adding 2-3 minutes to the baking time.

Store baked macaroons in an airtight container at room temperature for up to 1 week, separating layers with parchment paper to prevent sticking. They can also be frozen for up to 3 months; thaw at room temperature for 30 minutes before serving. The texture improves slightly after 24 hours as moisture distributes evenly throughout.