In a saucepan over medium heat, combine chopped peaches, lemon juice, brown sugar, ground cinnamon, and nutmeg. Stir gently for about 5-7 minutes until softened and bubbly.

Once thickened, add cornstarch dissolved in water and cook for another 2 minutes. Cool completely, then refrigerate.

Preheat your oven to 350°F (175°C). Mix all-purpose flour, brown sugar, ground cinnamon, and salt.

Cut in butter until it resembles coarse crumbs. Spread on a baking sheet and bake for 10-12 minutes until golden.

Stir halfway through, then cool completely on a wire rack.

Gather all ingredients and line two baking sheets with parchment paper or silicone mats.

Preheat your oven to 300°F (150°C) for baking the macarons.

In a heatproof bowl, whisk together granulated sugar and egg whites. Place over a pot of simmering water until the sugar dissolves.

Beat until stiff peaks form and the meringue cools down, about 5-7 minutes.

Gently fold sifted almond flour and powdered sugar into the meringue using a spatula.

Aim for a smooth batter that flows like lava, usually around 50 folds.

If adding food coloring, divide the batter and mix until well incorporated.

Transfer the batter to piping bags and pipe small circles on lined baking sheets.

Tap the sheets to release air bubbles, and let them sit for 30-60 minutes until a skin forms.

Place macarons in the preheated oven and bake for 15-20 minutes, rotating halfway through.

Allow to cool completely on a wire rack.

Combine softened cream cheese and butter in a bowl. Beat until creamy.

Gradually add powdered sugar and vanilla extract, mixing until smooth and fluffy.

Pipe a ring of cinnamon cream cheese frosting on the edge of one macaron shell.

Fill the center with chilled peach jam and top with another macaron shell.

Repeat with all macarons and sprinkle the tops with cooled streusel.

Refrigerate assembled Peach Macarons for at least 24 hours for flavors to meld.

Allow to come to room temperature before serving.