Similar to American cake frosting, Italian meringue is most often used for topping puddings and for piping. Boiling sugar syrup is poured on to whisked egg whites, which, as a result, are partially cooked, making the mixture more stable and versatile than Swiss meringue.
This meringue holds its foam for a few hours before use or baking, which is why it is excellent for piping into shapes or making into baskets or discs. Italian meringue also forms the basis of some of the lightest and most successful ice creams.
To make the sugar syrup, use
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