Tall and impressive, this macaron cake is perfect for Halloween. Fluffy full macaron layers filled with sweet cream cheese frosting.
Line 2 baking sheets. Sift together almond flour and powdered sugar twice.
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.
Add sugar one tablespoon at a time. When the meringue reaches soft peaks, add black gel food coloring. Continue beating until hard peaks form.
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.
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.
In a bowl, beat the cream cheese and butter. Add powdered sugar, cocoa powder, vanilla extract and salt and beat until combined.
On one macaron layer, pipe filling all over, then place the next layer over it. Continue with the remaining filling and macaron layers. Refigerate.