Creating Italian Meringue for Stability

Italian meringue is made by pouring hot sugar syrup into whipped egg whites, creating a stable, glossy meringue that doesn't weep or deflate. Unlike French meringue, Italian meringue is partially cooked by the hot syrup, making it food-safe without additional baking. The technique requires precise temperature control, heating sugar syrup to the soft ball stage before gradually streaming it into whites whipped to soft peaks. This creates a buttercream or topping that's incredibly smooth and stable at room temperature. However, it requires adequate whipping time to achieve proper texture. Under-whipped Italian meringue appears glossy but lacks the necessary body and structure.