BUCKEYE MACARON CAKE

Instructions

1. For the cake: On three sheets on parchment paper, trace 9-inch circles with a pencil. Flip over and place onto three cookie sheets.

2. In a large bowl, whisk together the sifted powdered sugar, almond flour, and cocoa.

3. In a medium bowl, beat the egg whites and cream of tartar just until stiff peaks form.

4. In two batches, carefully fold the meringue into the cocoa mixture with a rubber spatula. Divide evenly between the three parchment outlined circles, using an offset spatula to spread.

5. Rap the baking sheet firmly on the counter to flatten the macarons, then allow to rest for 20 minutes or until you can touch the top gently without it sticking. Near the end of the resting time, preheat oven to 375F degrees.

6. Bake for 10-15 minutes or until firm on the outside. Allow to cool on baking sheet for 5 minutes before transferring to a rack to cool completely.

7. For the frosting: While the cakes cool, prepare the frosting. In a large bowl, beat butter and peanut butter together until smooth. Add sugar and heavy cream and beat until light and fluffy. Add more powdered sugar or cream to reach desired consistency.