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"Once your sugar reaches 245°F, take it to your fluff and slowly pour it in while the mixer is on medium. Don’t worry about the sugar that sticks to the sides of the bowl. Turn the mixer back up to medium high and let it go until the outside of the bowl feels cool to the touch. At this point, the meringue should be glossy and white and it will be ribbony and sticky when you lift the whisk out of it."
<https://www.cookingoncaffeine.com/vegan-italian-macarons-aquafaba/>