Gather all your ingredients for the Peach Macarons. Measure out the ingredients and prepare your piping bags with round tips.

Line two baking sheets with parchment paper using a macaron template for uniformity.

Combine chopped peaches, lemon juice, brown sugar, cinnamon, and nutmeg in a medium saucepan over medium heat and cook for about 10-15 minutes until soft.

Use cornstarch slurry to thicken the mixture for an additional 2 minutes, then remove from heat and let cool before chilling in the refrigerator.

Preheat the oven to 350°F (175°C). Whisk together the flour, granulated sugar, and cinnamon in a bowl.

Cut in the unsalted butter until the mixture resembles coarse crumbs and spread it on a baking sheet.

Bake for 10-12 minutes or until golden brown, stirring halfway, then let cool completely.

Sift almond flour and powdered sugar together for a smooth texture.

Combine egg whites and granulated sugar in a heatproof bowl over simmering water, whisking until the sugar dissolves and mixture is warm (3-5 minutes).

Whip the warmed egg white mixture on high until stiff peaks form and the meringue is glossy (7-10 minutes).

Gently fold the sifted almond mixture into the meringue, achieving a smooth batter that falls in ribbons.

Divide into bowls and add food coloring to achieve desired hues.

Fill a piping bag with the batter and pipe small rounds on the prepared sheets, letting them rest for 30-60 minutes until a skin forms.

Preheat your oven to 310°F (154°C) during this time.

Bake the macarons for 15-20 minutes, rotating trays halfway through. They are done when they feel dry to the touch.

Let cool completely on the baking sheets.

Pipe a layer of cinnamon cream cheese frosting around the edge of one macaron shell, fill the center with chilled peach jam, and sprinkle with streusel before topping with another shell.

Let the assembled macarons rest in the fridge overnight before serving for the best flavor and texture.