Pour the water and powdered sugar into a saucepan and bring to a boil until 115°C.
Plunge the bottom of the saucepan into a container of cold water to stop cooking.
The syrup must remain translucent!
Incorporate the almond powder into the syrup in two stages, mixing with a wooden spoon.
Add the egg white.
Heat over low heat for 3 to 4 minutes, stirring slowly, the paste will thicken.
Pour 1/3 of the powdered sugar into a bowl and deposit the paste.
Knead, incorporating the rest of the sugar gradually.
Divide into logs and wrap in plastic wrap. For immediate consumption, remove the plastic wrap and slice into rounds.
N.B.: For refrigerator storage (up to 2 months if well wrapped), leave the plastic wrap on the logs.