1. Pour the water and sugar into a saucepan and bring to a boil until 250°F. (Use a candy thermometer).

2. Plunge the bottom of the saucepan into a container of cold water to stop the cooking. The syrup should remain translucent!

3. Incorporate the almond powder into the syrup in two parts, mixing with a wooden spoon, then add the egg white.

4. Heat over low heat for 3 to 4 minutes. While stirring slowly, the dough will thicken.

5. Pour 1/3 of the icing sugar into a bowl, then deposit the dough. Knead while gradually incorporating the rest of the sugar.

6. Divide into small portions and wrap in plastic wrap, then give the desired shape.