Prepare the Peach Filling: Combine chopped peaches, lemon juice, brown sugar, cinnamon, and nutmeg in a saucepan over medium heat. Cook for 10 minutes until soft, then thicken with cornstarch and cool.

Make the Streusel Crumb: Preheat oven to 350°F. Combine all-purpose flour, brown sugar, and cinnamon in a bowl. Cut in softened butter until coarse crumbs form. Spread on a baking sheet and bake for 12-15 minutes until golden.

Prepare the Macaron Shells: Sift powdered sugar and almond flour. Whisk egg whites and granulated sugar over simmering water until dissolved. Transfer to a mixer and whip to stiff peaks.

Macaronage Technique: Fold the almond flour mixture into the meringue gently to form a smooth batter. Add food coloring if desired.

Pipe the Shells: Line baking sheets with parchment. Fill a piping bag and pipe 1.5-inch rounds, tapping the sheets to release air bubbles, then let sit for 30-60 minutes.

Bake the Shells: Preheat oven to 300°F. Bake the dried macarons for 15-20 minutes until risen. Cool completely before removing.

Prepare the Cream Cheese Frosting: Beat butter and cream cheese until creamy, then add powdered sugar, cinnamon, and vanilla until fluffy.

Assemble the Macarons: Pipe frosting on one shell, fill with peach filling, and top with another shell. Repeat until all are assembled.

Mature the Macarons: Let assembled macarons sit in the fridge for 24 hours to enhance flavor.