Source: Nikolai's Roof, Atlanta, Georgia

Makes about 50 (1-inch) macaroons

8 ounces almond paste
1/3 cup granulated sugar
1 1/2 cups confectioners' sugar
1/4 cup all-purpose flour
2 egg whites

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

In a mixer fitted with a paddle attachment, mix almond paste, both sugars, flour and egg whites until well-blended and smooth. Pipe one-inch rounds onto a paper-lined pan using a plain piping tip fitted in a pastry bag. With damp fingertips, press down any peaks. Bake until lightly golden, about 10 to 12 minutes. Allow to cool on pans before removing from paper.

Per serving: 43 calories (percent of calories from fat, 26), 1 gram protein, 8 grams carbohydrates, no fiber, 1 gram fat, no cholesterol, 3 milligrams sodium