• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Meat-lovers
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
    • Salads
    • Seasonal
      • Summer Favorites
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving
      • Valentine’s Day
  • Valentine’s Day
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » Seasonal » Halloween » Halloween Macaron Cake

Halloween Macaron Cake

Skip to Recipe Print Share
Share on:
By: Shinee Published: 10/22/2021Updated: 10/22/2021

This post may contain affiliate links. Read full disclosure

Sharing is caring!

39 shares
  • Share
  • Tweet

This post is sponsored by Bob’s Red Mill. All opinions are mine.

Tall and impressive, this macaron cake is perfect for Halloween. Fluffy full macaron layers filled with sweet cream cheese frosting and wrapped in a sticky marshmallow spiderweb!

A 5-layer black macaron cake filled with red cream cheese filling on a white cake stand.

Table of Contents

  • Why you’ll love this cake:
  • How to get full macaron shells:
  • Why I love Bob’s Red Mill:
  • How to make macaron cake:
  • Halloween Macaron Cake

Why you’ll love this cake:

If you love macarons, you’ll definitely love this macaron cake! It has all the characteristics of perfect macarons we love and adore, but it’s bigger and more impressive.

  • Fluffy full interior with a thin crisp outer shell.
  • Creamy soft cream cheese frosting has a hint of cocoa.
  • Thanks to the soft filling, the cake matures in just 8 hours!

How to get full macaron shells:

I’m so excited to partner with Bob’s Red Mill to highlight their super fine almond flour, my go-to almond flour for making macarons.

Thanks to its super fine texture, my macaron shells always come out nice and full and incredibly fluffy.

Why I love Bob’s Red Mill:

There’re many reasons I’m a huge fan of Bob’s Red Mill. This employee-owned company is committed to providing high-quality, minimally processed products from the mill to your table. Their products are available at any grocery store near you!

How to make macaron cake:

1. Make meringue

Stable meringue is key to perfect macarons.

Look for the following visual signs of the final meringue:

  • Meringue balls up in the whisk.
  • It has straight, pointy end.
  • And it has sharp ridges/ribs all around.

3 rules for the most stable French meringue:

  • Make sure all the utensils for whipping meringue are clean and grease-free. It’s best to use glass or stainless steel bowl, as plastic bowls tend to hold onto grease. Any fat, including egg yolk, will prevent the egg whites to whip into a meringue.
  • Whisk the meringue on a low and steady speed the entire time. It takes longer to reach stiff peaks, but it’s totally worth the time. It helps to great nice and full shells at the end!
  • Add food coloring at soft peak stage to give it enough time to color the meringue evenly and prevent over-beating the meringue.

2. Sift dry ingredients

Sifting almond flour and powdered sugar is important for 2 reasons:

  1. To evenly combine flour and sugar
  2. To aerate the dry ingredients for utmost fluffy texture.

I recommend sifting dry ingredients 3 times. And always measure them before sifting.

3. Macaronage

Add the dry ingredients into the meringue and fold the batter until it reaches lava like consistency.

My 10-second test: to test the batter, scoop up some batter with the spatula and slowly drop the batter back into the bowl. Now tilt the bowl to let the batter slowly flow. If the edges of the dropped batter melts back into the rest of the batter within about 8-10 seconds, your batter is ready.

4. Pipe and bake

Transfer the batter into a piping bag with a round tip and pipe out six 5-inch rounds. You can also pipe a few small rounds for decorations and taste-testing.

Bake the shells at 300°F for 23-25 minutes. Before taking them out of the oven, gently and carefully push one of the shells. If it wobbles too much, baker for a minute or so more. The shells shouldn’t move.

FREE macaron cake template

Click Here To Download My Free Macaron Templates

5. Make cream cheese filling

We’re making basic cream cheese filling. The secret to the bright red color is adding a little bit of cocoa powder along with red gel food coloring.

Tip

You can add a little bit of brown food coloring instead of cocoa powder.

6. Assemble the cake

Make sure to cool the macaron shells completely before peeling them off the parchment paper, or silicone mat. They’re pretty fragile and break easily when warm.

Place the first layer on a serving platter, pipe the filling all over and place the next layer. Continue with the remaining layers.

A 3-layer black macaron cake filled with red cream cheese filling on a white cake stand.

7. Make Marshmallow Spiderweb

The spiderweb decoration is the easiest part and so fun to make.

Simply microwave marshmallows for 15-30 seconds to melt it and let it cool slightly to touch.

Then take couple of spoonful of it and rub between your hands to create thin strands. Then apply it to your cake.

Tip

I like to use disposable vinyl gloves for this messy step for easy clean up.

5-layer black macaron cake filled with red cream cheese filling with a slice cut out.
YouTube video
Watch How to Make This Below!
A 5-layer black macaron cake filled with red cream cheese filling on a white cake stand.

Halloween Macaron Cake

Tall and impressive, this macaron cake is perfect for Halloween. Fluffy full black macaron layers filled with sweet cream cheese frosting with a hint of cocoa and wrapped in sticky marshmallow spiderweb! 
5 from 1 vote
serves: 12 servings
Prep: 1 hour
Cook: 25 minutes
Total : 3 hours
Print
Leave a Review

Ingredients

For macaron layers:

  • 200 g Bob's Red Mill super fine almond flour Note 1
  • 150 g powdered sugar Note 2
  • 140 g egg whites at room temperature Note 3
  • 150 g fine granulated sugar Note 4
  • 2 teaspoon cream of tartar optional Note 5
  • ¼ teaspoon coarse kosher salt
  • 2 teaspoons black gel food coloring Note 6

For cream cheese filling:

  • 110 g cream cheese softened
  • 115 g unsalted butter softened
  • 240 g powdered sugar
  • 2 tablespoons unsweetened cocoa powder Note 7
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon coarse kosher salt
  • 1 teaspoon red gel food coloring

For spiderweb decoration:

  • 15 large marshmallows
  • Candy eyes
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

To make macaron layers:

  • Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat.
  • To prepare dry ingredients, sift together almond flour and powdered sugar twice. (Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.)
  • To make meringue, in a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)
  • When egg whites are foamy, add cream of tartar and salt and continue to whisk.
  • Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
  • When the meringue reaches soft peaks, add black gel food coloring.
  • Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (See pictures above or watch this meringue video for more information.)
  • To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
  • To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)
  • Hold the pastry bag at straight 90° angle and pipe the batter from the center into a spiral until you've got about 5.5-inch circle. (TIP: Download my FREE macaron cake template.) You should get 6 circles. Pipe small macarons if you get leftover batter.
  • Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
  • Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.
  • Meanwhile, preheat the oven to 300°F (150°C). (Note: I don't use convection settings. I set my oven to heat from top and bottom.)
  • To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. Bake for 23-25 minutes. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)
  • Cool macaron shells completely and then remove the shells from the parchment paper. (TIP: Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)

To make the filling:

  • While macarons bake, prepare the cream cheese filling. In a mixing bowl with paddle attachment, beat the cream cheese and butter until fluffy.
  • Add powdered sugar, cocoa powder, vanilla extract and salt and beat until well combined.
  • Transfer the filling into a pastry bag fitted with a round piping tip. (I used Wilton 10 piping tip.)

To assemble the cake:

  • Place one macaron layer on a serving platter.
  • Pipe dollops of filling all over and then place the next layer over the filling. Continue with the remaining filling and macaron layers. (TIP: Don't be afraid to pipe the filling up to the edges of the macaron, so it shows better.)
  • Place the filled macaron cake in the fridge.

To make spiderweb decoration:

  • Place marshmallows in a microwave-safe dish and microwave for 15 seconds. Stir and microwave for another 15 seconds, if needed.
  • Let it cool slightly until safe to touch.
  • Take a few spoonful of marshmallow with your hands and stretch it between your hands to create thin strands. Wrap it around your cake. Repeat as needed.
  • Pipe 3 dollops of frosting on top of the cake. And randomly place candy eyes over the marshmallow web.
  • Let the assembled cake mature in the fridge for at least 8 hours, which allows the filling to soften and flavor the macaron layers.
  • To serve, bring the macarons out about 30 minutes prior to serving.

Tips & Notes:

Note 1: It’s best to use super fine almond flour to ensure smooth tops. Bob’s Red Mill Super Fine almond flour is my go-to choice. Weigh the ingredients before sifting.
Note 2: I don’t recommend making your own powder sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
Note 3: I’ve had success with carton egg whites. You’ll need 1/3 cup of egg whites.
Note 4: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
Note 5: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 6: It’s important to use gel food coloring, instead of liquid. Powder food coloring is also good option. However, I have no experience with powder food colorings, so I can’t provide accurate amount.
Note 7: Cocoa powder helps to create nice and deep red color. Without it, the filling will be lighter red. For this recipe, you can use both natural or Dutch-processed cocoa powder.
Note 8: Read this post for must-have macaron tools.
GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.

Nutrition Facts:

Serving: 1slice Calories: 379kcal (19%) Carbohydrates: 50g (17%) Protein: 6g (12%) Fat: 19g (29%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 31mg (10%) Sodium: 148mg (6%) Potassium: 131mg (4%) Fiber: 2g (8%) Sugar: 45g (50%) Vitamin A: 363IU (7%) Calcium: 49mg (5%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:French
Diet:Gluten Free
A 5-layer black macaron cake filled with red cream cheese filling on a white cake stand.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

Related Recipes

  • 8 Tools You Need to Make Perfect Macarons
  • Perfect Birthday Cake
  • Marbled Macarons, 3 ways
  • How to Fix Hollow Macarons
    How to Fix Hollow Macaron Issue

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Previous Post
Pumpkin Mousse Pie
Next Post
The BEST Pumpkin Cupcakes

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Popular Recipes

Yellow and white macarons.

French Macarons for Beginners

Best Prime Rib Roast (Bone-In)

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

Best Moist Banana Bread Recipe

A plate full of chocolate chip cookies.

Egg Yolk Cookies

How to Make Homemade Pistachio Paste

sliced plain sponge cake layers

Easy Sponge Cake (3 Ingredient Cake)

Valentine's Day Desserts

Pistachio Macarons in a box

Pistachio Macarons

Supreme Chocolate Cheesecake

Supreme Chocolate Cake

Mini strawberry pavlovas on a baking sheet.

Strawberry Mini Pavlova

Pistachio Eclairs

Raspberry lemon tartlets arranged on a rectangular serving platter.

Raspberry Lemon Tartlets

Game Day Eats

Cooked bacon jalapeno poppers on a baking sheet.

finger food:

3-Ingredient Jalapeno Poppers

meat:

Beer BBQ Meatballs

Bean dip in a casserole dish with a portion being scooped with a chip.

dip:

3-Ingredient Bean Dip

appetizer:

Bacon Wrapped Cheesy Crackers

sandwich:

Philly Cheese Steak Sliders

dessert:

5-Ingredient Pineapple Cake

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2023 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!