Make the meringue

• Whip the egg whites in a bowl until frothy.
• Add the sugar gradually and whip to stiff, glossy peaks.

Make the macaron batter

• Sift the powdered sugar and all purpose flour together.
• Fold the dry mixture into the meringue with the ube flavoring until the batter flows like lava.

Pipe the shells

• Transfer the batter to a piping bag.
• Pipe rounds onto a lined baking tray using a circle template.
• Tap the tray to release air bubbles and let the shells rest until a dry skin forms.

Bake the shells

• Bake in a preheated oven at 160 °C until the shells are dry and firm.
• Add baking time if the shell bottoms are still wet and sticky.

Make the filling

• Mix the ube fudge spread with the softened cream cheese until smooth.

Assemble the macarons

• Pipe the filling onto the flat side of half the shells.
• Sandwich with the remaining shells.