Whip the eggs and sugar in a mixer until you get a thick batter.

Pour into saucepan and add almond paste.

Stir continuously on low to medium heat until paste is dissolved and mixture is thick.

Careful not to over heat or mixture will burn.

Pour into dish and refrigerate while next steps are completed.

Cut the butter into chunks and whip in mixer on high until butter is light and fluffy.

Add the chilled almond mixture and continue to whip on high until well-combined.

Spoon filling into piping bag with metal tip.

Pipe onto single macaron shell and sandwich with a second macaron.