Italian Meringue

Italian meringue is a good choice if the meringue must stand for some time before it is used. 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 it is eaten raw, or with only partial further cooking — for example, when added to a filling or when only the outside is browned, as in baked Alaska. When Italian meringue is baked all the way