1. Line two half sheet baking sheets with silicone baking mats or parchment paper. (If using parchment, ensure it lays flat to avoid lopsided macarons. You can tape it temporarily for piping and remove before baking.)

2. Fill a small saucepan halfway with water and place a heatproof bowl on top, ensuring it doesn’t touch the water.

3. Add egg whites and granulated sugar to the bowl. Whisk constantly until sugar is fully dissolved, about 2–3 minutes. Test by rubbing between fingers—if smooth, it’s ready.

4. Transfer mixture to a clean, dry bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until stiff peaks form.

5. Sift powdered sugar and almond flour into the egg whites.

6. Gently fold the mixture, scraping down sides. Be careful not to deflate the egg whites yet.

7. Once combined, smush batter against bowl sides in a circular motion, scrape down and fold. Repeat until batter flows smoothly off the spatula.

8. Test consistency by drawing a figure 8 with batter falling in a continuous stream. If it breaks or clumps, repeat smush and fold.

9. Transfer batter to a piping bag fitted with an open round tip (#10 or #12).

10. Pipe 1″ circles about 2″ apart, holding piping bag perpendicular. Tap tray on counter to release air bubbles.

11. Let shells rest 30 minutes to 1 hour until tops are dry to the touch.

12. Preheat oven to 325°F while shells rest.

13. Bake one tray at a time for 12–15 minutes, rotating if needed. Shells are done when they don’t jiggle when tray is moved.

14. Allow macarons to cool before removing from tray.

15. Whisk softened cream cheese and Irish cream until smooth. Add powdered sugar and cinnamon and whisk until combined. Transfer to a piping bag.

16. Pair shells of similar size. Pipe filling onto one shell, top with another, pressing gently until filling reaches the edge.

17. Place macarons in airtight container and refrigerate overnight to age. Bring to room temperature before serving. Store in fridge up to four days.