Preheat the oven to 180°C/350°F.

2. Sift the powdered sugar and almond powder separately.
3. Pour the water and sugar into a saucepan and bring to a boil.
4. Cool the syrup by plunging the saucepan into a container of cold water.
5. Incorporate the almond powder into the syrup in two parts, mixing well with a wooden spoon, then add the egg white previously beaten with a fork.
6. Place the saucepan over low heat for 3 to 4 minutes, stirring slowly, the paste will thicken.
7. Pour 1/3 of the powdered sugar into a mixing bowl, then add the almond paste and knead, gradually incorporating the rest of the sugar.
8. Divide into portions, shape into rolls and wrap. Your marzipan is ready and can be kept for two months.
Shape small balls in the palms of your hands. Keep dry.