Preheat oven to 325 degrees. Combine almonds, sugar and almond extract. Add egg whites until all ingredients are thoroughly mixed. Line a cookie sheet with parchment paper. Put the batter into a pastry bag and squeeze out small thick drops about the size of a halfdollar, 2 inches apart. Bake 25 to 30 minutes. Cool. Yield: About 2 Dozen Macaroons