Prep Work:

Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip. Wipe down mixing bowls and beaters with vinegar to remove any grease (this ensures perfect meringue).

Sift Dry Ingredients:

Sift together almond flour, confectioners’ sugar, and ground cinnamon twice. Discard any coarse bits.

Make the Meringue:

Beat egg whites on medium speed until foamy. Gradually add granulated sugar, a tablespoon at a time, while continuing to beat. Increase to high speed and whip until stiff, glossy peaks form (about 4–5 minutes).

Fold the Batter (Macaronage):

Gently fold the almond flour mixture into the meringue in three additions. Use a spatula to press and fold until the batter flows like lava and ribbons off the spatula in thick, slow drips.

Pipe the Shells:

Transfer the batter to the piping bag. Pipe 1 1/2-inch rounds onto prepared sheets, spacing them about 1 inch apart.

Tap and Rest:

Tap sheets firmly on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles. Let shells rest at room temperature for 30–40 minutes, until tops are dry to the touch and not sticky.

Bake:

Preheat oven to 300°F (150°C). Bake one sheet at a time for 16–18 minutes, rotating halfway through. The shells should lift cleanly from the parchment when done.

Cool Completely:

Let shells cool fully on the baking sheet before removing.

Prepare the Filling:

Beat cream cheese and butter until smooth. Add vanilla extract and gradually mix in confectioners’ sugar until creamy and spreadable.

Assemble:

Pipe a small amount of filling onto the flat side of one shell, then sandwich with another. Lightly dust tops with ground cinnamon for that cinnamon roll finish.

Mature the Macarons:

Store filled macarons in an airtight container in the fridge for 24 hours to allow flavors to meld — this step is key for that chewy, bakery-quality texture.