1-Preheat your oven: preheating your oven to 300°F (150°C) and lining your baking sheets with parchment paper for a smooth process.

2-Sift dry ingredients: sift 200 g of super fine almond flour and 130 g of powdered sugar together twice to ensure a fine texture.

3-Whip egg whites: whip 140 g of egg whites with 150 g of fine granulated sugar, 2 teaspoons of cream of tartar (if using), and 1/4 teaspoon of salt on medium speed until soft peaks form, then add 2 teaspoons of black gel food coloring and continue until stiff peaks with sharp ridges appear.

4-Fold dry ingredients: gently fold the sifted dry ingredients into the meringue until fully incorporated, making sure the batter flows slowly and edges dissolve within 8-10 seconds when tested.

5-Piping and Baking Steps: Transfer the batter to a piping bag fitted with a round tip and pipe six 5.5-inch circles onto your prepared sheets. Tap the sheets firmly to remove air bubbles and let the batter rest for 15 minutes. Bake one sheet at a time for 23-25 minutes until the shells are firm and don’t wobble, then cool them completely before handling.

6-Prepare filling and assemble: beat 110 g of softened cream cheese and 115 g of unsalted butter until fluffy, then add 240 g of powdered sugar, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of pure vanilla extract, 1/4 teaspoon of salt, and 1 teaspoon of red gel food coloring. Beat until smooth and transfer to a piping bag. Assemble by layering the macaron shells with the filling, chill in the refrigerator, and for decoration, microwave 15 large marshmallows for 15-30 seconds, stretch them into strands, and wrap around the cake for a spiderweb effect. Finally, refrigerate the cake for at least 8 hours and bring it to room temperature 30 minutes before serving.