<div class=text-justify>Hello Steemians! Today I bring you a short post on how to make a perfect Italian merengue.
First we start with the selection of eggs, remember the post of eggs in the bakery and pastry, where he said that in the pastry the eggs fulfill a very important factor, for this reason they must be in optimal conditions and super fresh.
If you want to learn how to perform step by step correctly, you can review these links with my post or you can hire my fully customized courses by discord.
- [The 12 phases of bread](https://steemit.com/spanish/@albertocotua/las-doce-fases-del-pan)
- [What is wheat flour](https://steemit.com/spanish/@albertocotua/harina-de-trigo)
- [Yeast](https://steemit.com/spanish/@albertocotua/levadura-saccharomyces-cerevisiae)
- [What are sugars in the bakery and pastry?](Https://steemit.com/spanish/@albertocotua/que-son-los-azucares-en-la-panaderia-y-pasteleria)
- [What is chocolate and cocoa powder in baking?](Https://steemit.com/spanish/@albertocotua/que-es-el-chocolate-y-el-cacao-en-polvo- inside-the-bakery)
- [The importance of gluten in the bakery](https://steemit.com/food/@albertocotua/the-importance-of-gluten-in-the-bakery)
- [My recipe to prepare the best Cachitos in the world.](Https://steemit.com/spanish/@albertocotua/mi-receta-para-preparar-los-mejores-cachitos-del-mundo)
- [Fat](https://steemit.com/steemkitchen/@steemkitchen/master-baking-class-with-albertocotua-weekly-series)
- [My research project on Dairy Products in the Bakery](https://steemit.com/spanish/@albertocotua/mi-proyecto-de-investigacion-sobre-productos-lacteos-en-la-panaderia)
- [My research on the Baking Formula.](Https://steemit.com/spanish/@albertocotua/mi-investigacion-sobre-la-formula-panadera)
- [My research on eggs in the bakery.](Https://steemit.com/spanish/@albertocotua/mi-investigacion-sobre-los-huevos-en-la-panaderia)
- [Mini Lemon's Pies.](Https://steemit.com/baking/@steemkitchen/master-baking-class-with-albertocotua-weekly-series-issue-no-7)
To make Italian meringue we must have a simple rule for measuring ingredients:
**half a cup of sugar for each egg white**. In the recipe that we are going to do next we use **2 clear therefore it is 1 cup of sugar**.
<center>Ingredients:
2 fresh egg whites.
1 cup of sugar.
1/4 cup of water
1 pinch of salt. </Center>
**Remember that in the bakery we use cups, spoons or pinches when measuring.**
<center> First step. </center>
Separate the whites from the yolks, checking that the whites are thick, fresh and not watered and old.
<center> Second step. </center>
Place on high heat, a cup of sugar and 1/4 cup of water.
<center> Third step. </center>
When the sugar is between its boiling point, it would be around 128-135ºC.
When the boiling of the candy begins, we begin to beat the egg whites until we get the well-known Snow Point with a manual whisk, with the help of a hand blender or a kitchen assistant.
We perform the test, to know if it is already in place.
<center> Fourth and last step. </center>
We begin to beat, pour a quantity of caramel into the whites to have the same temperature.
Then we add the rest of the candy in the form of thread, until obtaining a perfect meringue.
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