Cut the marzipan into small pieces and stir together with the egg white, lemon juice and sugar in a food processor until you have a homogeneous mixture. This can take 10 minutes.
Depending on the size of the eggs, work in enough grated almonds until the dough has the same consistency as any other macaroon dough. Then remove the small knobs with 2 teaspoons, form a little compact and then place in a deep plate with the chopped almonds. Roll in it and bring it into a slightly rounder shape.
Place on a baking sheet with parchment paper, leaving a little space - but they hardly go apart.
Bake in a preheated oven at 160 ° C (top / bottom heat: 175 ° C) for about 12 to 15 minutes, until the almonds look slightly browned).
After they have cooled down - possibly even when they are still lukewarm - put them in a closed can immediately so that they do not dry out and stay nice and juicy.
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