Slowly add the warm cream to the dry ingredients and mix until smooth.

Transfer mixture back into the saucepan over medium heat and set a fine sieve over a bowl nearby.

Cover the pastry cream with plastic wrap so that the plastic wrap is touching the surface. This will prevent it from forming a skin on top. Place in fridge for at least 2 hours and up to 24 hours before using.

Combine almond flour, confectioners sugar, and cinnamon in a food processor. Pulse several times until thoroughly combined and mixture no longer contains clumps. Set aside.

Measure out egg whites, then add to a large bowl with salt and cream of tartar. Beat on high speed until egg whites appear foamy.

Add granulated sugar slowly, and continue to beat on high speed until egg whites become a fluffy meringue (approx 3-5 min). You want the egg whites to have soft peaks at this point, meaning that when you stop the mixer and pull the beaters out, the egg white tips fold over onto themselves and don't stand up straight.

Add vanilla and continue to beat until you achieve stiff peaks, meaning the egg white tips do not fold over on themselves.

Take your flour and confectioners sugar mixture and sift it using a fine sieve or manual sifter onto the top of the meringue. Discard any clumps or balls that do not sift properly.

Using a spatula, fold the flour mixture into the meringue, in other words, do not furiously whisk, but gently scoop the ingredients onto the spatula and then over onto itself. You should expect to continue this folding process for about 50 turns. Make sure you press out some of the air as you do so. You will continue until the mixture is completely combined and resembles lava or a ribbon as you lift your spatula and let it drop into the bowl. It should flow slowly in an even stream. You are now ready to pipe your shells.

Prepare a silicon baking sheet or parchment paper on a baking tray. Transfer your batter into a piping bag with a 1a round piping tip attempting to avoid any extra air bubbles in the process.

Pipe ½ inch round discs onto your baking sheet, one sheet at a time. Pick up the baking sheet and slam it onto the counter or cooking surface 4-5 times to remove extra air bubbles. Use a tooth pick to fill air bubble holes or pop larger air bubbles. Continue with the 2nd and 3rd baking sheet. You should be able to pipe approx 50-60 circles with this recipe.

Set aside and allow to dry for 45 min to 1 hr or until the shells are not sticky to the touch. You want the shells to form a nice skin and dry completely prior to baking. Place shells in a draft free location in order for them to dry evenly.

Preheat oven to 300°.

Bake one tray at a time at 300° for 15 minutes. If your oven is electric, you should not need to turn the tray mid-bake. If your oven often bakes uneven or is gas, you may need to turn your tray after 7-8 minutes.

Remove from oven and let cool completely before removing from baking mat/parchment paper. Add filling and enjoy! For best results, allow macarons to sit for 24 hrs before eating. This will allow the cookie to develop fully with better texture and flavor.