Almond Filling for Pastries

From: Culinary Institute of America Breakfasts & Brunches
1/2 C almond paste
2 Tbsp dark rum
2 1/2 C cake crumbs or ground ladyfingers
6-7 large egg whites, or as needed

Mix the almond paste and rum on medium speed using the paddle attachment until thoroughly combined and the almond paste has formed a smooth paste, about 1-2 minutes. Add the cake crumbs and mix until just combined, about 1 minute.
Add 6 of the egg whites slowly and mix until the filling reaches piping consistency, about 1 minute. Add the remaining egg whites if necessary.
The filling is ready to use now or store in a covered container in the refrigerator for up to 2 days. To make the filling easier to pipe, let the filling warm at room temperature for about 15 minutes before using and stir well by hand or in a mixer until spreadable