1. Line two half sheet baking sheets with silicone baking mats or parchment paper. Ensure the parchment lays flat if using to avoid lopsided macarons.

2. Fill a small saucepan halfway with water and set over medium heat. Place a heatproof bowl over the pan without touching the water.

3. Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has dissolved, about 2 to 3 minutes. Test by rubbing the mixture between your fingers — it should be smooth.

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

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

6. Gently fold to incorporate, scraping down the sides of the bowl.

7. Once incorporated, smush the batter against the sides of the bowl, then fold it back together. Repeat until the batter flows smoothly off the spatula, about 5 smush and folds on average.

8. Test the batter by drawing a figure 8 with the spatula. If it flows in a smooth stream, it’s ready.

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

10. Pipe 1” circles about 2” apart onto prepared trays. Tap trays several times to release air bubbles.

11. Let shells rest 30 minutes to 1 hour, or until dry to the touch.

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

13. Bake one sheet at a time for 12 to 15 minutes. Rotate halfway through if needed. Shells are done when they no longer jiggle. Cool completely on the tray.

14. To make the filling, whisk softened cream cheese and Irish cream until smooth. Add powdered sugar and cinnamon and whisk until combined. Transfer to a piping bag.

15. Pair up similar-sized shells. Pipe filling onto one and top with another, pressing gently so filling reaches edges.

16. Place in an airtight container and refrigerate overnight to age. Bring to room temperature before serving. Store in fridge up to 4 days.