Macaron Shells

100 g (1 cup) almond flour

100 g (3/4 cup) powdered sugar

2 large egg whites

1/4 teaspoon cream of tartar

1/4 cup granulated sugar

1 teaspoon vanilla bean paste or extract

Black gel food coloring

Cookies and Cream Cream Cheese Frosting

4 tablespoons unsalted butter, softened

2 oz cream cheese, softened

1 teaspoon vanilla bean paste or extract

2 1/2 cups powdered sugar

2 tablespoons milk

4 chocolate sandwich cookies, finely crushed

Bat Assembly

Chocolate sandwich cookies (for wings)

Candy eyes

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Sift almond flour and powdered sugar together into a large bowl.
In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add vanilla and black food coloring.
Gently fold dry ingredients into the meringue until batter flows like thick lava.
Pipe circles of batter onto parchment-lined baking sheets. Tap to release air bubbles. Rest 30 minutes until a skin forms.
Bake at 300°F (150°C) for 15–18 minutes. Cool completely.
For frosting: beat butter and cream cheese until creamy. Mix in vanilla, powdered sugar, and milk until smooth. Fold in crushed cookies.
Pipe frosting onto half the shells, then sandwich with the others.
Break sandwich cookies in half for “wings.” Attach with frosting.
Add candy eyes with frosting to complete bats.

Age egg whites for more stable meringue.

Use Oreo cookies for both filling and wings.

Try purple, green, or orange shells for variety.

Decorate with edible glitter or sprinkles for flair.

For best texture, let macarons mature overnight in the fridge before serving.