To achieve a successful Italian Meringue for Macarons, the sugar syrup should be cooked to what final temperature?

To create a successful Italian Meringue for macarons, the sugar syrup must be cooked to a specific temperature that ensures the sugar dissolves adequately and begins to caramelize slightly, which helps to create the right texture and stability in the meringue. Cooking the sugar syrup to 248°F (120°C) allows it to reach the soft ball stage, where the syrup can successfully combine with the egg whites to create a meringue that is smooth and glossy.

At this temperature, the sugar dissolves completely, and when it is poured into the whipped egg whites, it helps to create a stable meringue that can hold its shape well. This temperature is crucial; if the syrup is undercooked, the resulting meringue may collapse or weep, and if overcooked, it may become too hard and not integrate properly with the egg whites. This is why 248°F is recognized as the ideal final temperature for the sugar syrup in Italian Meringue preparation for macarons.