_:nc0622f4c5a7f48238126ac27c4cd1a07xb7
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"When the syrup hits 239 degrees- carefully pour it into the side of the bowl while the mixer is running. You don't want the syrup to run down the bowl- or it will cool- so aim to pour it right at the spot where the egg whites meet the side of the bowl."
<https://www.thebakerchick.com/making-macarons-what-i-learned-in-paris/?replytocom=20510>