• Set up parchment paper for later use.
• Premeasure all ingredients; this will be a huge savver when it comes to prepping the meringue.
• Prep the almond flour and powdered sugar mixture by sifting them together; set aside.
  
• Whip the egg whites and cream of tartar until foamy.
• Add the granulated sugar, a little bit at a time.
• Add the vanilla and almond extract.
• Add the yellow food coloring.
• Continue to whip the egg whites until the mixture reaches stiff peaks. Make sure too not overbeat!
  
• Slowly incorporate the almond flour/powdered sugar/cinnamon mixture
  
• With a rubber spatula, fold the powdered mixture into the meringue; make sure to not over stir or mix. It will be about 45 folds to get all the powdered mixture incorporated.
• Carefully transfer the batter to a prepared decorating bag ( you can even use a gallon ziploc bag for this step)
• Cut the end of the bag, and pipe about a quater-sized rounds onto the parchment paper lined trays, spacing about 1 inch apart.
• Tap the trays about 4-5 times, trying to release any trapped air. Allow the batter rounds to set for at least 45 minutes. This is a crucial step in the formation of the feet. Here in Louisiana, it will take the entire 45 minutes for the tops of the batter rounds to set enough. (set=touch the top of the batter rounds and the batter doesn't stick to your finger)
• Lightly sprinkle both the green and purple sprinkles on top of the the unbaked rounds.
• Preheat oven to 300 (275 convection) during the setting time.
• Bake the batter rounds for 10-12 minutes, until the edges start turning slightly brown. DO NOT OVER COOK!
• Remove the cooked rounds from the oven, and allow to cool on the counter top.

Cinnamon Cream Cheese Buttercream Filling

• While the cooked rounds cool, prepare the filling.
• Beat all the filling ingredients until they are all mixed well.
• Transfer to a decorating or plastic bag.
• Apply about a dime-quarter sized amount to one baked round, and place another baked round on top to form a sandwich.
  
• The longer these macarons sit, the better they taste! Place in an air tight container in the refrigerator for about 7 days or in the freezer for up to 3 months.