Tall and impressive, this macaron cake is perfect for Halloween. Fluffy full macaron layers filled with sweet cream cheese frosting.
1
Line 2 baking sheets. Sift together almond flour and powdered sugar twice.
2
in a bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. Add cream of tartar and salt and continue to whisk.
3
Add sugar one tablespoon at a time. When the meringue reaches soft peaks, add black gel food coloring. Continue beating until hard peaks form.
4
Sift almond flour mixture into the meringue. Fold the dry ingredients into the meringue. Continue to fold the batter until it’s runny enough to draw a figure eight.
5
Transfer to a pastry bag, fitted with a round tip. Pipe the batter from the center into a spiral. Preheat the oven to 300°F. Bake for 23-25 minutes.
6
In a bowl, beat the cream cheese and butter. Add powdered sugar, cocoa powder, vanilla extract and salt and beat until combined.
7
On one macaron layer, pipe filling all over, then place the next layer over it. Continue with the remaining filling and macaron layers. Refigerate.