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Whip the eggs and sugar in a mixer until you get a thick batter.
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Pour into saucepan and add almond paste.
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Stir continuously on low to medium heat until paste is dissolved and mixture is thick.
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Careful not to over heat or mixture will burn.
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Pour into dish and refrigerate while next steps are completed.
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Cut the butter into chunks and whip in mixer on high until butter is light and fluffy.
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Add the chilled almond mixture and continue to whip on high until well-combined.
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Spoon filling into piping bag with metal tip.
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Pipe onto single macaron shell and sandwich with a second macaron.