Italian Meringue

Italian meringue is a good choice if the meringue must stand for some time before baking. It is denser than French or Swiss meringue because the egg whites are partially cooked; therefore, it holds up longer before starting to deflate. Italian meringue is also preferable for use in desserts where the meringue is eaten raw, or with only partial further cooking—for example, when it is added to a filling or when only the outside is browned, as in baked Alaska. When Italian meringue is baked al