Instructions: Preheat oven to 350 degrees. Line aking sheets with parchment paper).

Combine almond paste, sugars, cornmeal and honey in large bowl and blend until smooth. Gradually add egg whites, mixing well. Spoon mixture into pastry bag fitted with number 8 plain round tip. Pipe onto prepared baking sheets in rounds about 1-1/4 inches in diameter, spacing 1-1/2 inches apart. Flatten slightly with dampened cloth. Bake until light golden, about 20 to 25 minutes. Slide macaroons (still on parchment) onto racks.

Let cool completely, then carefully peel off parchment paper. Store macaroons in airtight container.

If baking sheets will be reused, let cool between batches to avoid scorching bottoms of macaroons.

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