So I sat everything up to make a batch of espresso macarons. Using the Italian method, got the egg whites beating and the sugar syrup cooking. And I decide to wash up the few dishes in the sink because I am OCD. When I get back to the boiling syrup I find the temperature is 253°! Not wanting to waste anything I decided not to make a new pot of sugar syrup. Oh big mistake… half the shells did not rise because the syrup was so far beyond the soft ball stage it acted like a glue! And they all stuck to the silpat. Oh well, you stupid, you suffer But at least the color was perfect and the coffee flavor nicely produced.