Begin by measuring out all your ingredients accurately. This is crucial for macarons since baking is a science. Make sure the egg whites are at room temperature for best results.
In a mixing bowl, add the egg whites and start whipping them on medium speed. Once they become frothy, gradually add the granulated sugar. Increase the speed to high and whip until stiff peaks form. This should take about 5-7 minutes.
In another bowl, sift together the powdered sugar and almond flour. This step is essential as it prevents clumping and ensures a smooth macaron shell.
Gently fold the dry ingredients into the meringue using a spatula. Be careful not to deflate the egg whites too much. The batter should be smooth and flow like lava.
Transfer the batter to a piping bag fitted with a round tip. On a lined baking sheet, pipe small circles, about 1.5 inches in diameter, leaving space between each one. Tap the baking sheet gently on the counter to release any air bubbles.
Allow the piped macarons to rest for 30-60 minutes, or until a skin forms on the surface. This is a critical step that helps them rise properly during baking.
Preheat your oven to 150°C (300°F). Bake the macarons for 15-20 minutes or until they have risen and the feet are formed. Let them cool completely before removing from the baking sheet.
In a bowl, beat the softened cream cheese until smooth. Gradually add in the Irish cream and powdered sugar, followed by the ground cinnamon. Mix until well combined and creamy.
Pair the macaron shells by size. Pipe a dollop of the Irish cream filling onto the flat side of one shell and gently press another shell on top to create a sandwich.
For the best flavor, let the assembled macarons sit in the refrigerator for at least 24 hours. This allows the flavors to meld beautifully.
