For the almond macaroons, knead marzipan, almonds, sugar and one egg white into a smooth dough. Then gradually stir in the remaining egg white. Mix the mixture with the mixer on the lowest speed until smooth.
Use a piping bag to pipe small heaps onto wafers and bake in the preheated oven at 165 to 175 °C for 12 to 14 minutes until light brown.
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