_:nc0622f4c5a7f48238126ac27c4cd1a07xb6
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"When the syrup reaches 225 degrees F- turn the stand mixer on high and start whisking the eggs. You want them to be at soft peak stage, so as soon as they are, turn the speed to low. The egg whites can wait for the syrup- but once the syrup is ready- it cannot wait."
<https://www.thebakerchick.com/making-macarons-what-i-learned-in-paris/?replytocom=20510>