This meringue is made with soft-ball sugar that is poured into firmly whipped egg whites and then beaten into stiff peaks. It is important that the sugar syrup be cooked to the correct stage — the soft-ball stage of 112°C–116°C (234°F–240°F)
The egg whites poach in the hot syrup to sterilize the meringue as well as stabilize it. While whipping constantly, the hot syrup must be carefully poured into the whipped egg whites and then the mixture beaten until cool. A well-prepared Italian meringue should have a soft, creamy texture and be light and shiny. It is the most difficult meringue to make because the whites and the syrup must be ready simultaneously. It is usually necessary to raise and lower the heat and the mixer speed to get the correct mix. Italian meringue is very stable and has myriad uses in decorating pastries, icing cakes, and lightening batters.